Click Pin it to share this product on Pinterest! Originally published in 1970, The French Menu Cookbook is arguably one of the most important culinary works of the 20th century. It has served as a foundational resource and beacon to the cooks all over the world, including visionaries such as Alice Waters. Well ahead of his time, author Richard Olney championed a seasonal approach to cooking and provided thoughtful, intriguing wine pairings. In paperback for the first time, this celebrated kitchen classic is a must-have for adventurous home cooks, chefs, gourmets, and Francophiles alike.