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  • The cover of Ten Vineyard Lunches features a photograph of a tomato salad.
  • An illuminated map showcasing the wine regions in France.
  • A double-paged spread showing an image of cheese and a wine tray on the left and a honey ice cream recipe on the right.
  • A double-paged spread outlining two recipes with an image.
  • “A tour de force from a culinary genius. This is one of the most evocative collections of menus I have ever encountered. And no one else writes so eloquently about wine. In matters of the palate I always trust Richard Olney.”
    Paula Wolfert
  • “One of the loveliest, most appetizing books I’ve seen… the recipes are stunning.”
    The Observer
  • “Olney has the best and most articulate palate of any living food writer; his prose shimmers with deep reflections, imbuing these dishes… with inimitable magic.”
    Mange Tout
  • “[This book] will have you drooling… Brimming with alcoholic and culinary delights.”
    Wine
  • “A book by Olney always deserves attention. In this one you get a revealingly personal mini-wine-course, a collection of sublime recipes, and explanations of the techniques that brought him international recognition.”
    World of Cookbooks

Ten Vineyard Lunches

A Wine Lover’s Cookbook

$25.00

A celebration of French food and wine, written by one of America’s foremost cooks and a long-time resident of Provence, this a very personal collection of French provincial dishes combined with professional guidance on the wines to serve with them.

Details
  • RRP: £8.95
  • Format: 247 mm x 190 mm (9 ¾ x 7 ½ in)
  • Pages: 128
  • Weight: 0.6 kg (1.3 lb)
  • Pictures: 40 colour photographs, 15 colour drawings
  • Binding: Hardback
  • ISBN: 978 1 56656 226 3
  • Publication: 1989
Description

This book gave Richard Olney a long-awaited opportunity to indulge his passion for wine and food in a way that reflected his own culinary habits. The result is a very personal collection of French provincial dishes combined with professional guidance on the wines to serve with them.

Writing with all the authority and infectious pleasure of a man whose work is his hobby, Richard Olney takes us on a tour of Burgundy, Bordeaux, the Côtes du Rhône and other wine regions of France. Each of his menus reflects the traditional cuisine of the area and is perfectly complemented by his selection of local wines.

French Wine & Food has previously been published in both the UK and the US under the title Ten Vineyard Lunches, which is temporarily out of print. If you are interested in this title please click on the Pre-Order button and we will contact you as soon as it becomes available.

Contents

Introduction

Aromatics and Basic Preparations

Basic Recipes and Techniques

Mirepoix

Little Stocks

Basic Sausage Meat

To Turn Artichokes

To Peel (or Blanch) Almonds and Pistachios

Pastry

Sabayon Sauce

Raspberry Sauce

Map of the Wine Regions of France

CHAPTER 1: SUBTLETIES OF NORTHERN BURGUNDY
Scrambled Egg with Asparagus
Roast Beef
Braised Artichoke Bottoms with Glazed Onions
Honey Ice Cream with Raspberry Sauce

CHAPTER 2: THE FALL TABLE OF SOUTHERN BURGUNDY
Stuffed Onions Baked in Cream Sauce
Truffled Sausage with Pistachios in Court-Bouillon
New Potatoes in the Skins
Pig’s Feet and Cabbage Braised in Beaujolais
Macédoine of Fruits in Beaujolais

CHAPTER 3: RICHES OF THE NORTHERN CÔTES DU RHÔNE
Seafood Salad with Saffron Cream Sauce
Stuffed, Braised Lamb Shoulder
White Purée
Peaches in Red Crozes-Hermitage

CHAPTER 4: THE SOUTHERN CÔTES DU RHÔNE AND PROVENCE
Zucchini and Tomato Tart
Brochettes of Lamb Parts
Pilaf with Spring Vegetables
Gratin of Fresh Figs

CHAPTER 5 – ROBUST SIMPLICITY FROM THE SOUTH WEST
Braised Chicory
Oxtail and Pig’s Ear Stew
Honey-Glazed Apple Tart

CHAPTER 6: FLAVORS OF SOUTHERN BORDEAUX
Oysters and Green Sausages
Veal Sweetbreads Sweated in Sauternes
Leg of Lamb on a Bed of Potatoes
Green Beans
Almond Bavarian Cream and Peaches in Sauternes

CHAPTER 7: CLASSICS OF NORTHERN BORDEAUX
Duck Terrine
Brochettes of Scallops
Monkfish and Bacon
Roast Pheasant
Potato Straw Cake
Pear and Red Wine Ice

CHAPTER 8: DEPTH AND DELICACY FROM THE LOIRE
Stuffed Braised Squid Smothered in Little Peas
Roast Pork Loin Stuffed with Apricots
Turnip Gratin
Baked Pears

CHAPTER 9: TASTES OF THE JURA
Stuffed Zucchini Flowers
Braised Stuffed Duck with Olives
Souffléed Crêpes with Almonds and Sabayon Sauce

CHAPTER 10: THE ELEGANCE OF ALSACE
Persillade of Sole and Sliced Artichokes
Baked Rabbit in Saffron Cream
Fresh Noodles
Peach and Bread Pudding with Sabayon Sauce

Author

Photograph of Richard Olney, author of Ten Vineyard LunchesRichard Olney (1927-1999) was one of America’s foremost cooks and a member of the Académie Internationale du Vin. He began writing about food and wine in 1951, when he took up residence in France while pursuing a career as an artist. He was the author of numerous articles for magazines and journals and a regular contributor to Cuisine et Vins du France. He was the chief consultant to the Time-Life Good Cook series, and has written a number of highly regarded books, including the French Menu Cookbook (1970), Simple French Food (1974), Yquem, a history of the wine of the Château d’Yquem (1986), Romanée-Conti (1991), Provence: The Beautiful Cookbook (1993) and Lulu’s Provençal Table (1994).

Preview

INTRODUCTION
Every meal is a celebration. My daily meals, celebrated for the most part in solitude, sometimes with family or à l’improviste with friends who turn up with little advance notice, are those which I hold most dear.

The most wonderful are those of the summer months; the quality of the light and the air of Provence, scented with the same essences that have condimented the vinegar and the salads, are as vital as the coolness of the wine and the food itself. At the dinner hour the terrace, laced with colored lights, is transformed into a funny little theater with a vaguely carnival atmosphere.

Garnishing the salad are sections of tomato and hard-boiled egg – a manner of speaking, for the eggs are neither hard nor boiled. Covered with cold water, brought very slowly to a near simmer, then held for a few minutes over a very low heat before being refreshed in cold water, they have tender instead of rubbery whites and yolks moist at the heart. When hyssop is in bloom, its ultramarine flowers are scattered over the eggs and finely chopped hyssop leaves over the rest; nasturtium blossoms often lend their peppery flavour and flashes of hot colour.

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