This book begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a magical description of food that becomes so real--as if you were actually there with Olney. It is a long-awaited story of the man who brought the simplicity of French cooking to the United States, and a statement about one of the finest and most important food professionals in the world. "Mr. Olney's influence in the culinary profession was profound...." -New York Times ..".an unparalleled view of French food and wine." -Chicago Tribune "Olney was well...

Engaging account of the fortunes of a farming family during the eighteenth and nineteenth centuries.

Having been described as `a gastronomic love poem to France's most exhilarating region', this is an essential book for any serious food lover's library.