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Overview
The 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: "My first meal in Paris was in a glum little dining room for boarders, in the Hôtel de l'Académie, at the corner of rue de l'Université and the rue des Saints-Pères. The plat du jour was 'gibelotte, pommes mousseline' -- rabbit and white wine fricassee with mashed potatoes. The gibelotte was all right, the mashed potatoes the best I had ever eaten, pushed through a sieve, buttered and moistened with enough of their hot cooking water to bring them to a supple, not quite pourable consistency -- no milk, no cream, no beating. I had never dreamt of mashing potatoes without milk and, in Iowa, everyone believed that, the more you beat them, the better they were." This book 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.
| ISBN-13 | 9781883283438 |
|---|---|
| ISBN-10 | 1883283434 |
| Weight | 1.52 Pounds |
| Dimensions | 6.34 x 1.01 x 9.22 In |
| List Price | $19.95 |
| Format | - |
|---|---|
| Language | English |
| Pages | 415 pages |
| Publisher | BRICKTOWER |
| Published On | 2005-09-01 |
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Alibris
Sparks, NV, USA
Print on demand Trade paperback (US). Glued binding. 418 p. Contains: Unspecified.
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Bonita
Santa Clarita, CA, USA
Access codes and supplements are not guaranteed with used items. May be an ex-library book.
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Bonita
Santa Clarita, CA, USA
Free delivery by: 30 Mar 2026