Penguin Random House, Inc.
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.