Richard Olney (3)

Lulu's Provencal Table

ISBN: 9781909166189

Author: Richard Olney    Publisher: Grub Street

Richard Olney ̶ responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also publ...


Richard Olney ̶ responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) ̶ moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles.

Lulu’s Provençal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu's recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long.



Her 150 recipes read like a roll call of the best of Provence ̶ tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour.



This is an essential book for any serious food lover's library.


Bind: hardback


Pages: 176


Dimensions: 189 x 246 mm


Publication Date: 22-07-2013


$44.99
Simple French Food

ISBN: 9781904010289

Author: Richard Olney    Publisher: Grub Street

First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigso...


First published in the 1970s to 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". In "Simple French Food" he gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.


Bind: hardback


Pages: 340


Dimensions: 135 x 205 mm


$45.00
Lulu's Provencal Table (PB)

ISBN: 9781911621195

Author: Richard Olney    Publisher: Grub Street

Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also publis...


Richard Olney – responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) – moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu’s Provençal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu’s recipes. She has an empathy with and understanding of Provençal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long. Her 150 recipes read like a roll call of the best of Provence ̶ tapenade, anchoiade, brandade, pissaladière, bagna cauda, sardines grillées, bouillabaisse, bourride, daurade au fenouil, daube, gigot à la ficelle and ratatouille. Starting with aperitifs and amuse-gueule and finishing up with fruit desserts, hers is classic French country cooking, featuring everyday ingredients cooked with respect for their nature and flavour. Having been described as ‘a gastronomic love poem to France’s most exhilarating region’, this is an essential book for any serious food lover’s library.


Bind: paperback


Pages: 176


Dimensions: 189 x 246 mm


Publication Date: 01-06-2018


$49.99
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