Reflexions

Richard Olney

Reflexions
Format
Paperback
Publisher
Brick Tower Press
Country
United States
Published
10 October 2012
Pages
415
ISBN
9781883283438

Reflexions

Richard Olney

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The 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: My first meal in Paris was in a glum little dining room for boarders, in the Hotel de l'Academie, at the corner of rue de l'Universite and the rue des Saints-Peres. The plat du jour was ‘gibelotte, pommes mousseline’ – rabbit and white wine fricassee with mashed potatoes. The gibelotte was all right, the mashed potatoes the best I had ever eaten, pushed through a sieve, buttered and moistened with enough of their hot cooking water to bring them to a supple, not quite pourable consistency – no milk, no cream, no beating. I had never dreamt of mashing potatoes without milk and, in Iowa, everyone believed that, the more you beat them, the better they were. This book 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.

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