Archive | July, 2013

Michael Field New York Reviewer of cook Books1967

19 Jul

The Yellow Peril by Michael Field was published in The New York Review of Books in 1967
the review about Chinese cooking shows his skill as a writer and maybe that is why he was chosen by Time Life, as the chief Editor for the Foods of the World series.
“The classic Chinese cuisine is almost always so sharply antithetic to the goals of Western cooking that we must view as a significant culinary development the great number of Chinese cookbooks being written and sold in the United States today. This is comparable to a similar expansion of interest in French cooking some years ago, but learning how to cook the Chinese way confronts the amateur cook—whatever his degree of competence in the kitchen—with a larger challenge.
It assumes the ability to hold in suspension a lifetime of rigidly ordered responses to ingredients, implements, sequence, and procedures, and to allow, as it were, a totally new set of
mechanisms to take over. Even more importantly, it demands…”

You can read more at:


the pseudonym, Nathan d’Aulnay Recipes in Petits Propos Culinaires

3 Jul

Just a little background.
Richard Olney and others, started the Journal Petits Propos Culinaires to publish a few recipes under the pseudonym, Nathan d’Aulnay, so the recipes would meet Time-Lifes requirement that the recipes included in The Good Cook series were previously published.
You can read more of the recipes by Olney, Elizabeth David and Alan Davidson along with many hand picked parts of this Journal in this over 500 page book.
The Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires 
by Alan Davidson and Helen Saberi

Richard Olney and His Classic cookbook Influence .

1 Jul

Jane Daniels Lear on
Tells a little about the Influence of Richard Olney, his dream life and compares him to Elizabeth David and John Thorne .
That before The ”
Good Cook Series, Olney published the Classic cookbook
Simple French Food, published in 1974. Read at the link below.

BUY Simple French Food buy Richard Olney

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