Richard Olney (1) (1927–1999)

A very informative cookbook but not for the feint-hearted and this describes everything including how the meat is killed, drawn or whatever. This is French cuisine big time.

A mixed bag; some of the curries and porridges don't do a lot for me. But the fried grains and rice dishes, and such things as grain croquettes with surprise fillings look great.

Truly a five star work with Richard's penchant for detail. The world's best cook books were scoured for the finest recipes in the world. Includes The Well Equipped Kitchen, Wine Chart & Herb Chart. 2 complete sets.

Orig pub 1974, reprint 1992, currently 2014. Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittman so that a whole new generation of food lovers can enjoy this inspiring book.