Richard Olney examines the wine-producing regions of France, creating ten vineyard lunches which draw their inspiration from the particular wines, revealing the individual character of each one. He takes a journey round the vineyards enabling the reader to learn about wine through food. His combinations of food and wine include a gratin of fresh figs with Muscat de Beaumes-de-Venise and truffled sausages with pistachios accompanied by Macon-Village. Richard Olney, a member of the Academie Internationale du Vin, has been ...
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Richard Olney examines the wine-producing regions of France, creating ten vineyard lunches which draw their inspiration from the particular wines, revealing the individual character of each one. He takes a journey round the vineyards enabling the reader to learn about wine through food. His combinations of food and wine include a gratin of fresh figs with Muscat de Beaumes-de-Venise and truffled sausages with pistachios accompanied by Macon-Village. Richard Olney, a member of the Academie Internationale du Vin, has been writing about wine and food since 1951, and his previous books include "The French menu cookbook", "Simple French food" and "Yquem".
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Add this copy of Ten Vineyard Lunches (the Ten Menus Cookery Series) to cart. $78.24, new condition, Sold by GridFreed rated 5.0 out of 5 stars, ships from North Las Vegas, NV, UNITED STATES, published 1988 by Trafalgar Square.
A concise cookery book written by a master who knew food and wine like almost no other. Using the simple recipes in Olney's book as guidelines one can eat extremely well, and perhaps, imagine visiting all those vineyards.
