The French Menu Cookbook and over 2 million other books are available for Amazon Kindle . Learn more

Have one to sell? Sell yours here
Sorry, this item is not available in
Image not available for
Image not available

Start reading The French Menu Cookbook on your Kindle in under a minute.

Don't have a Kindle? Get your Kindle here, or download a FREE Kindle Reading App.

The French Menu Cookbook: The Food and Wine of France - Season by Delicious Season [Hardcover]

Richard Olney
2.7 out of 5 stars  See all reviews (14 customer reviews)

Available from these sellers.


Amazon Price New from Used from
Kindle Edition 6.87  
Hardcover -- Trade-In Store
Did you know you can use your mobile to trade in your unwanted books for an Gift Card to spend on the things you want? Visit the Books Trade-In Store for more details or check out the Trade-In Amazon Mobile App Guidelines on how to trade in using a smartphone. Learn more.

Book Description

28 Oct 2010

Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.

Originally published in 1970, The French Menu Cookbook became an instant kitchen classic that redefined modern cooking. Written from Olney's home in the hills of southern France, Olney takes the reader through spring, summer, autumn and winter with enlightening guidance on French wine, exquisite dishes, lucid instructions and inspired seasonal menus.

The French Menu Cookbook includes 32 thoughtful menus - from a simple Provencal lunch to an informal autumn dinner, an elegant winter supper and a festive meal for two. Each menu includes honest and enlightening explanations of how the French really cook and compelling descriptions of dishes and techniques. With lyrical writing and unsurpassed French recipes, Olney's delightful book is a masterful resource that is a must for every home cook.

Product details

  • Hardcover: 456 pages
  • Publisher: Collins (28 Oct 2010)
  • Language: Unknown
  • ISBN-10: 0007420617
  • ISBN-13: 978-0007420612
  • Product Dimensions: 16.5 x 24.3 cm
  • Average Customer Review: 2.7 out of 5 stars  See all reviews (14 customer reviews)
  • Amazon Bestsellers Rank: 168,677 in Books (See Top 100 in Books)

More About the Author

Discover books, learn about writers, and more.

Product Description


The perfect prose is as beautiful as the menus.
-Rachel Cooke in The Observer Food Monthly

Immaculate instruction. Glorious prose. Recipes for serious kitchen folk. My most cherished cookery book.
-Simon Hopkinson

[Olney] was a true genius in the kitchen, and his writing was as sensual and precise as his handling of ingredients. Let trumpets sound to mark the timely resurrections of this, one of his best-loved books.
-Alan Davidson, author of The Oxford Companion to Food

‘Comes wreathed in compliments from people such as Simon Hopkinson, Alan Davidson and Prue Leith … reading it is almost enough in itself; for perfection, give it to someone clever enough to cook it all for you.’ – Telegraph Magazine

‘Meticulous in its advice, the seasonal menus and recipes are superb. Food writing as good as this is rare indeed.’ The Western Mail, No. 8 of the 30 best cookbooks of all time

Henry Harris of Racine told FT Magazine that Richard Olney “writes so beautifully, you can lose yourself in his glorious prose.”

The book was selected by The Week as one of the best cookbooks of 2010 – “this cookbook is the perfect introduction to (Richard Olney’s) ‘passionate and idiosyncratic’ approach to French cooking.”

The Sunday Tribune (Eire) has called it a “seductive read for any Francophile, even better for one who can cook.”

About the Author

Richard Olney was one of a kind - a scholarly cook who had a tremendous influence on modern cooking via his cottage on a hillside in Provence. Born and raised in Iowa, America he was drawn to France as a young man. Olney moved to a Parisian suburb in 1951 before settling in a run-down property in Provence where he wrote eight cookbooks and consulted on the Time-Life Good Cook series. Olney passed away at his Provencal home in 1999.

What Other Items Do Customers Buy After Viewing This Item?

Customer Reviews

Most Helpful Customer Reviews
20 of 20 people found the following review helpful
4.0 out of 5 stars A missed opportunity 5 Jan 2011
The content of this is great - for the serious foodie. It's not an easy 'how to' in the style of current books on food and wine, but if you have an interest in French cooking, it's a wonderful read. But.... it has to be one of the most disappointing publications I've handled. It looks as though the original text has been scanned and not edited subsequently. Anyone who has used OCR software knows that it ain't perfect - you have to go through the text with a fine tooth comb to sort out the words that need correction. It looks here as though the publishers have failed to use a copy editor - and never was one more needed. There are mistakes, often multiple mistakes, on every page. 'I' inevitably appears as the numeral '1', 'oils' as 'ails', 'cover' as 'coyer' and sentences such as "...a heavy saucepan, preferably copper, with a tight-fitting lido..." would be amusing if they weren't frustrating.

What an opportunity has been missed by Collins. This book could have been a wonderful experience with a little more care and investment in its production. Shame.
Was this review helpful to you?
10 of 11 people found the following review helpful
1.0 out of 5 stars I want my money back 5 Jan 2011
By Tomsk
As a devotee of Richard Olney's Simple French Food, I was appalled by the terrible job Collins did on this edition. It is worse than pathetic. Do not buy this book, it is an insult to the book buying populace and an own-goal for publishing. What a sad memorial for a truly great food and wine writer. Meanwhile Collins remain silent.
Comment | 
Was this review helpful to you?
7 of 8 people found the following review helpful
1.0 out of 5 stars Surely the worst edited book ever 18 Mar 2011
Format:Hardcover|Verified Purchase
I have given this 1 star because I don't think it possible to give a book no stars. There is no need to add further comments about the atrocious editing - editing that allows 'port' to be listed among the ingredients when it should have been 'pork'. Why it remained on sale is a mystery. I did write to the publisher but three months later have received no reply. Maybe the ability to read still eludes them.
Comment | 
Was this review helpful to you?
10 of 12 people found the following review helpful
1.0 out of 5 stars Fire the non-editor 16 Jan 2011
I agree with the comments about the editing (or lack there-of) which leaves mistakes on almost every page, some almost comical - others more serious. It renders the book worse than useless. What an insult to Richard Olney's memory and hard work in bringing exquisite French food to a mass audience. Shame on Harper Collins. Do not buy this edition. His estate should insist on an immediate re-call of unsold copies, and a copy swap for a corrected edition for those who paid for this incompetently produced mess. But does the publisher responsible have the good grace to post an apology on here?
Comment | 
Was this review helpful to you?
4 of 5 people found the following review helpful
I bought this in error - didn't check enough on the contents and realised I have an earlier hardback edition.

Can only agree enthusiastically with all the other comments about the absence of proof reading - even only flicking through it to realise that I already owned it I found multiple glaring errors.

The flick through reminded me just how much cooking styles have changed. When I was originally given this, I found everything (except, curiously the orange jelly made from scratch) too difficult or too impossible to contemplate. Now, I look at the menus and think, yes, we ate that last week, although I rely less on carbohydrate than Mr Olney does for dessert.

So, very important, but look for an earlier edition.
Comment | 
Was this review helpful to you?
6 of 8 people found the following review helpful
Format:Hardcover|Verified Purchase
The first book by one the 2oth century's great food and wine writers. There may be debate about which is the masterpiece - this or Simple French Food; however there won't be disagreement about the lazy and cost-saving job by Collins on the editorial side (see two reviews below). This classic should have been treated with more respect. And why do Collins still have the rights to French Menu Cookbook? They should have reverted to the author's estate when it last went out of print....
Comment | 
Was this review helpful to you?
3 of 4 people found the following review helpful
1.0 out of 5 stars Do not buy this edition! 22 Feb 2011
By Mathijs
Plain and simple: do not buy this 2010 edition. The 2002 edition is still available for not-too-silly money, so this edition is just best to be avoided. See reviews below.
Comment | 
Was this review helpful to you?
Most Recent Customer Reviews
Search Customer Reviews
Only search this product's reviews

Customer Discussions

This product's forum
Discussion Replies Latest Post
No discussions yet

Ask questions, Share opinions, Gain insight
Start a new discussion
First post:
Prompts for sign-in

Search Customer Discussions
Search all Amazon discussions

Look for similar items by category