The late Richard Olney was and is an American culinary icon. He was a member of the eminent Acad�mie International du Vin of Provence for many years. He was chief consultant to the Time-Life Good Cook series and was the author of The French Menu Cookbook , Yquem , a history of the wine of Chateau d'Yquem, and Ten Vineyards Lunches .
Preface. Salads. Cold Terrines, PTs, Mousses. Eggs. Fish. Vegetables. Starchy Preparations. Soups. Meats and Poultry. Desserts. Index.