Richard Olney (1) (1927–1999)

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.

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.

A delicious addition to Time-Life's "Good Cook" series. Seafood is one of my favorites, and although some of these recipes are a trifle hoity-toity for me, there is plenty of good advice and recipes, with tantalizing illustrations, to balance it out.