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Reflexions-Richard Olney
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About the Author

Richard Olney, one of the first food writers to introduce the simple joys of French cooking to American readers was an American who lived in Europe for almost 50 years. He died unexpectedly July 31, 1999. Author of more than 35 titles and inspiration to hundreds more. A resident of Sollies-Toucas, France, Olney was close to his art and family and friends.

Reviews

..."downright brilliant..." -- Mark Bittman
..."an unparalleled view of French food and wine." -- William Rice
"Mr. Olney's influence in the culinary profession was profound...." -- R. W. Apple Jr.
"The best is the best and we must take it on the rare occasions that we find it." -- Jim Harrison
"Richard Olney, one of the most influential cookbook writers of his generation...." -- Russ Parson
"Olney was well ahead of his time. He was without doubt, one of the most influential of modern writers about food. He has a very strong claim to be considered the best."
"Although he was an American, Richard Olney...was one of the foremost writers on French food and wine.... He was admired and respected by the French gastronomic community..." -- Jill Norman
"He was not as famous as Julia Child...but he was in many ways just as influential...the expatriot theorist who revolutionized the way the best American chefs think about food." -- Donald Kaul
"Richard Olney's writings may come to share the position bestowed upon. A Escoffier's 1903 Guide Culinaire as the international authoritative culinary text of the 20th century. A pair well-matched, Escoffier preached "Faites simple" and devoted his career to eradicating the excessive culinary follies invented by his predecessors." -- Nora Carey

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