Eggs and Cheese: The Good Cook

The Good Cook, Techniques & Recipes

by Richard Olney, Time-Life Books

Presents recipes for cheeses, and whole and beaten eggs and demonstrates the methods used to create quiches, fondues, souffles, and custards

Genres: Cookbooks, Food, Cooking

176 pages

First published January 1, 1980

About the author

Richard Olney was an American painter, cook, food writer, editor, and memoirist, best known for known for his books of French country cooking.

Olney lived in a house above the village of Solliès-Toucas in Provence, France, for most of his adult life, where he wrote many classic and influential cookbooks of French country cooking. He had first moved to France in 1951, to Paris, where he was close friends with (and painted many of) the American and English bohemian expatriate set, including James Baldwin, filmmaker Kenneth Anger, painter John Craxton, poet John Ashbery, and composer Ned Rorem.

He was also friends with Elizabeth David.

Reviews

[Diana · Rating 3 out of 5]

I was a little disappointed that there was only one recipe on making cheese...although that Farmer's Cheese did come out quite well! Some of the actual recipes are interesting, but the book looks very dated now, and I would not put this at the top of my purchase list, for sure.

[Mle · Rating 4 out of 5]

Do you know how to make an omelet? I mean a proper, delicious, French omelet? Now you can.

I'll say about this what I'll say about all the books in this series: "Classic, essential."

[Amanda · Rating 5 out of 5]

I freaking LOVE these books! I've never cooked anything from them - I just take them out of the library over and over again and look at the pictures.

[Tim · Rating 5 out of 5]

Another in this amazing series. My comments on the Poultry volume equally apply to this one. If you see it, buy it.
There are 27 in the set!

[Steve Clark]

Paperback