Bøger af Richard Olney

This is a reproduction of a book published before 1923. This book may have occasional imperfections such as missing or blurred pages, poor pictures, errant marks, etc. that were either part of the original artifact, or were introduced by the scanning process. We believe this work is culturally important, and despite the imperfections, have elected to bring it back into print as part of our continuing commitment to the preservation of printed works worldwide. We appreciate your understanding of the imperfections in the preservation process, and hope you enjoy this valuable book. ++++ The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to ensure edition identification: ++++ The Scholar In Politics Richard Olney H. Altemus, 1896 Philosophy; Political; Philosophy / Political; Political Science / General; Political Science / History & Theory; Political science

Full Title: "Boston, Concord & Montreal Railroad v. The Boston & Lowell Railroad and the Boston & Maine Railroad"Description: "The Making of the Modern Law: Trials, 1600-1926" collection provides descriptions of the major trials from over 300 years, with official trial documents, unofficially published accounts of the trials, briefs and arguments and more. Readers can delve into sensational trials as well as those precedent-setting trials associated with key constitutional and historical issues and discover, including the Amistad Slavery case, the Dred Scott case and Scopes "monkey" trial."Trials" provides unfiltered narrative into the lives of the trial participants as well as everyday people, providing an unparalleled source for the historical study of sex, gender, class, marriage and divorce.++++The below data was compiled from various identification fields in the bibliographic record of this title. This data is provided as an additional tool in helping to insure edition identification: ++++Court Record1888Harvard Law School LibraryConcord, N.H.: Republican Press Association. No. 22 North Main Street. 1888.

This book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real--as if you were actually there with Olney. It is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world.""Mr. Olney's influence in the culinary profession was profound....""-New York Times""...an unparalleled view of French food and wine.""-Chicago Tribune""Olney was well ahead of his time. He was without doubt, one of the most influential of modern writers about food. He has a very strong claim to be considered the best.""-Times, London Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more his works include French Menu Cookbook, Simple French Food, The Good Cook, Yquem, Ten Vineyard Lunches, Romanée-Conti, Provence the Beautiful, Lulu's Provençal Table, Good Cook's Encyclopedia, and French Wine and Food. A resident of Solliès-Toucas, France, Olney was close to his art and family and friends.

A food writer and editor of the Time-Life cooking series shares stories and recipes from his friendship with a legendary Provenal chef and vineyard owner. Of all of the culinary treasures that Richard Olney brought home from France for his American audience, the spritely and commanding Lulu Peyraud is perhaps the most memorable. A second-generation proprietor of Provence's noted vineyard Domaine Tempier, and producer of some of the region's best wines and meals, Lulu has for more than fifty years been Provence's best-kept secret. Mother of seven, Lulu still owns and operates Domaine Tempier with her family, serving up wit and warmth with remarkable food at the vineyard. Hosting American tastemakers like Alice Waters, Paul Bertolli, Gerald Asher, Paula Wolfert, and Kermit Lynch through the years, Lulu has willingly shared her sweeping culinary knowledge, wisdom, and resourcefulness with anyone who stopped by. In Lulu's Provenal Table, Olney, who shared an unguarded friendship with Lulu, relays the everyday banter, lessons, and more than 150 recipes that have emerged from her kitchen. Peppered with more than 75 photographs, Olney's tribute aptly celebrates the spirit and gifts of this culinary legend. ';With good-humored admiration, sharp-eyed description and lucid instruction, Olneyand Lulubring readers traditional Provencal cooking at its finest.' Publishers Weekly ';The tentative giving and taking of recipes quietly evolved into a book so rich in collaboration that Lulu together with Richard seemed to become as one: a magical, culinary love affair.' Simon Hopkinson, The Observer

Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.Originally published in 1970, The French Menu Cookbook became an instant kitchen classic that redefined modern cooking. Written from Olney's home in the hills of southern France, Olney takes the reader through spring, summer, autumn and winter with enlightening guidance on French wine, exquisite dishes, lucid instructions and inspired seasonal menus.The French Menu Cookbook includes 32 thoughtful menus - from a simple Provencal lunch to an informal autumn dinner, an elegant winter supper and a festive meal for two. Each menu includes honest and enlightening explanations of how the French really cook and compelling descriptions of dishes and techniques. With lyrical writing and unsurpassed French recipes, Olney's delightful book is a masterful resource that is a must for every home cook.

This book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real--as if you were actually there with Olney. It is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world."Mr. Olney's influence in the culinary profession was profound...."-New York Times"...an unparalleled view of French food and wine."-Chicago Tribune"Olney was well ahead of his time. He was without doubt, one of the most influential of modern writers about food. He has a very strong claim to be considered the best."-Times, London Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more his works include French Menu Cookbook, Simple French Food, The Good Cook, Yquem, Ten Vineyard Lunches, Romanée-Conti, Provence the Beautiful, Lulu's Provençal Table, Good Cook's Encyclopedia, and French Wine and Food. A resident of Solliès-Toucas, France, Olney was close to his art and family and friends.

First published in the 1970s to great critical acclaim Richard Olney's Simple French Food follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as Elizabeth David Classics and Charcuterie and French Pork Cookery.