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4 of 4 people found the following review helpful
Format:Paperback
This is a short little exercise in menu planning - there are not enough such books around - from the easy, to the very ambitious, in terms both of technique and of cost, that supplements Olney's more serious (bigger) books. Even so, like all his books, it is much bigger than it looks, since it provides not so much recipes as schemata which he expects the reader to modify according to circumstances. (The recipe for rabbit baked in saffron cream - which I think is worth, by itself, the price of the book - is an almost comical example of this: a little seminar in how to bake a rabbit. Even before getting around to giving the details of official recipe, he has discussed enough variations to cover a month's worth of genuinely distinct dishes).
I have cooked most of the menus more or less faithfully, and almost all have more than lived up to expectations. I strongly suspect that in the cases of those that did not, my modifications for the nonce were more to blame than Olney's original idea.
4 of 5 people found the following review helpful
Format:Paperback
An interesting book, which has left me with some disappointment though. Being a frequent traveller to several parts of France, an amateur cook, and a passionate wine lover, I am always interested in new ideas about combining french wine and food. The descriptions of the different french wine regions are brief but interesting and professional. The choice of wines is good, but in some cases very exclusive: some of the wines suggested most probably come from the author's cellar and can hardly be found in the trade today. Mr. Olay's choice of winemakers is good, the vintages suggested are more questionnable. I am disappointed mostly by the recipes. Although they are inspired by french regional cuisine, Mr. Olnay cannot hide his Anglosaxon background. Most recipes I have not found appealing, and especially not their photographs (like the piece of raw meat on a plate on the front cover). I can recommend this book to readers with the same culinary/cultural background as the author. With all due respect, it is less appealing for a Belgian like myself, or anyone who wants to cook authentic french food.
Format:Paperback|Amazon Verified Purchase
In case you make the same mistake I did, this book is exactly the same as 'Ten Vineyard Lunches' so you won't want to buy both. Photos are better quality in this one (of my copies) though.
However, both are awesome. What I really like about them are the mastery and comfort he shows at this stage of his life. For example his descriptions of how to make stock (like sitting the meat on top of the vegetables), or the relative proportions of different peppercorns to put in your mill, are more confident and detailed in this book than in any of his others.
I also think it's really nice to have all those wine matches set out as examples that you can learn from, although those with more knowledge of wine than me will gain more from them. The recipes are also all fantastic when viewed as examples of the general recipes he writes about in all his books.
However, both are awesome. What I really like about them are the mastery and comfort he shows at this stage of his life. For example his descriptions of how to make stock (like sitting the meat on top of the vegetables), or the relative proportions of different peppercorns to put in your mill, are more confident and detailed in this book than in any of his others.
I also think it's really nice to have all those wine matches set out as examples that you can learn from, although those with more knowledge of wine than me will gain more from them. The recipes are also all fantastic when viewed as examples of the general recipes he writes about in all his books.
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