In this book, Olney gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.

The Good Cook is much more than a recipe book - it is a complete guide to cooking! With four main sections on buying and storing food, preparing it, cooking it and serving it, it covers everything you need to know.

In 1881 St Saviour's was a new church, built to serve a new suburb. This book describes the ups and downs of life in the parish during its formative years. It shows how St Saviour's reflected the character of its neighbourhood, and examines its role in the religious and cultural life of south London during a period of rapid social change.

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.

The autobiography of Richard Olney, the internationally culinary and wine expert.

Begins in New York in 1951 where Olney, a struggling artist, waited tables in Greenwich Village, then moves to Paris and weaves a description of food. This book tells the story of the man who brought the simplicity of French cooking to the United States, and offers a statement about one of the most important food professionals in the world.