Reflexions
- Indbinding:
- Paperback
- Sideantal:
- 415
- Udgivet:
- 11. maj 2021
- Størrelse:
- 155x229x26 mm.
- Vægt:
- 646 g.
- 8-11 hverdage.
- 7. december 2024
På lager
Normalpris
Abonnementspris
- Rabat på køb af fysiske bøger
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
- 1 valgfrit digitalt ugeblad
- 20 timers lytning og læsning
- Adgang til 70.000+ titler
- Ingen binding
Abonnementet koster 75 kr./md.
Ingen binding og kan opsiges når som helst.
Beskrivelse af Reflexions
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.
"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.
Brugerbedømmelser af Reflexions
Giv din bedømmelse
For at bedømme denne bog, skal du være logget ind.Andre købte også..
Find lignende bøger
Bogen Reflexions findes i følgende kategorier:
© 2024 Pling BØGER Registered company number: DK43351621