Reflexions Paperback / softback
by Richard Olney
Paperback / softback
- Information
Description
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 Htel de l'Academie, at the corner of rue de l'Universite and the rue des Saints-Peres.
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.
Information
-
Unavailable
- Format:Paperback / softback
- Pages:415 pages, b/w photos
- Publisher:Brick Tower Press
- Publication Date:11/05/2021
- Category:
- ISBN:9781883283438
Information
-
Unavailable
- Format:Paperback / softback
- Pages:415 pages, b/w photos
- Publisher:Brick Tower Press
- Publication Date:11/05/2021
- Category:
- ISBN:9781883283438