Richard nathan Olney


Richard Nathan Olney,

pseudonym Nathan d’Aulnay


Born April 12, 1927
Died August 3, 1999

An American born in Marathon, Iowa. Olney spent most of his adult life after 1951, in France. first in Parus, then in the village of Solliès-Toucas in Provence, France.
Best known for his work as a food writer, with many classic cookbooks of French country cooking. He was also a painter. First painting  in new York and then sets in France, with his skill and his love of food and wine, he soon landed a job as a food writer.


As a joke, Olney published articles in Cuisine Vin France, as an American,  writing about food for the French.


“I thought I’d write a couple of articles and the joke would be finished,” Olney says. “I mean, I don’t think writing about food sharpens one’s appreciation for the table.”

“Well, I wrote for years and years and received vast quantities of fan mail in response to these monthly articles in which I presented a menu, recipes and a choice of wine,” Olney continues. “Simon & Schuster asked me to write a book based on that concept and that’s how “The French Menu Cookbook” came about. Not so long after its publication, Atheneum asked me to write another book that turned out to be “Simple French Food.”  


The Olney Table :  Richard Olney’s Quiet Revolution

Los Angeles Times

It is said, that to meet the previously published recipe restriction, the Petits, Propos Culinaires Journal was started, with Olney publishing recipes under the pseudonym, Nathan d’Aulnay.

“In 1979, a remarkable culinary congress took place at Richard Olney’s kitchen table in London, where he was entertaining Alan and Jane Davidson. Stumped by an edict from his publishers at Time-Life, Olney was looking for an outlet to print a few recipes for later inclusion in his “Good Cook” series. The idea of a Journal took shape, and with the help of Elizabeth David, a remarkable venture began. Sixty-seven issues later, Petits Propos Culinaires is… ” from the bookThe Wilder Shores of Gastronomy: Twenty Years of the Best Food Writing from the Journal Petits Propos Culinaires by Authors Alan Davidson () and Helen Saberi

Olney died in Solliès-Toucas in 1999 and his ashes were scattered in the kitchen garden he had made and across the hillside where he foraged for herbs. Fifty friends and family came here to his wake and toasted his memory with vintage jeroboams of La Tâche, perhaps the most distinguished of all burgundies. The house is  still kept as it was when he was alive, preserved by his brothers Byron, James and John, and his sisters Elizabeth and Margaret: it is maintained by a family friend named Marc Lanza, who lives here with his wife and two children, and whom Olney first met as a boy, when the writer used to walk to the village every morning to buy fresh milk from the cows that Lanza’s mother kept.


Richard Olney: the quiet American
The Observer

Tim Adams, Saturday 11 December 2010

Other members of Olneys famley are also foodist, Judith Olney has authored many cookbooks and his nefew John who spent time with Olney in France, is now a winemaker, VICE PRESIDENT, Ridge Vineyards.
Maybe it is in the blood, maybe it is just the love of food and wine. Richard Olneys books are still being revised and published today.
is still

Richard Olney books:

The Good Cook Techniques and RecipesSeries
Cheaf Editor: Richard Olney & Time Life
BUY a complete set of The Good Cook Techniques and Recipes Series in the
Cookbooks for Chefs Store

The French menu cookbook;: The food and wine of France-season by delicious season-in beautifully composed menus for American dining and entertaining
Hardcover: 446 pages
Publisher: Simon and Schuster; First Printing edition (1970)
Language: English
ISBN-10: 0671203657
ISBN-13: 978-0671203658
BUY The French menu cookbook;: The food and wine of France-season by delicious season-in beautifully composed menus for American dining and entertaining by an American living in Paris and Provence Richard Olney

Ten Vineyard Lunches (The ten menus cookery series)
Richard Olney examines the wine-producing regions of France, creating ten vineyard lunches which draw their inspiration from the particular wines, revealing the individual character of each one. He takes a journey round the vineyards enabling the reader to learn about wine through food. His combinations of food and wine include a gratin of fresh figs with Muscat de Beaumes-de-Venise and truffled sausages with pistachios accompanied by Macon-Village. Richard Olney, a member of the Academie Internationale du Vin, has been writing about wine and food since….
Hardcover: 128 pages
Publisher: Trafalgar Square (May 23, 1988)
ISBN-10: 0852236069
ISBN-13: 978-0852236062
BUY Ten Vineyard Lunches (The ten menus cookery series)

Sauces: Classical and Contemporary Sauce Making
by James Peterson
Cookbook of the Year – The James Beard Awards
“Sauces: This award-winning cookbook is a provocative compendium of more than 300 recipes, providing detailed instructions for both traditional and contemporary versions of every sauce imaginable.” (Van Nostrand Reinhold)

From Sauces Classical and Contemporary Sauce Making Second Edition James Peterson “After a couple of decades of anarchy and chaos in the kitchen disguised as la nouvelle cuisine, a treatise such as Sauces, grounded in common sense, infuses one with renewed faith.” So says no less an authority than Richard Olney, who as the acknowledged master of the contemporary culinary arts, possesses the perspective to judge what is merely history, and what is truly historic….

Hardcover: 504 pages
CPublisher: Van Nostrand Reinhold; Later prt. edition (1991)
Language: English
ISBN-10: 0442237731
ISBN-13: 978-0442237738
BUY Sauces: Classical and Contemporary Sauce Making by Richard Olney

Simple French Food
“For twenty years Richard Olney’s Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse.” –Alice Waters

Paperback: 448 pages
Publisher: Houghton Mifflin Harcourt; Reprint edition (June 2, 1992)
Language: English
ISBN-10: 9780020100607
ISBN-13: 978-0020100607
BUY Simple French Food by Richard Olney

Provence: The Beautiful Cookbook: Authentic Recipes from the Regions of Provence
Release date: September 24, 1993
Each title in this award-winning series offers an exquisite region-by-region taste tour filled with culinary specialties and surprises. Included in each large-format volume are gorgeous food and landscape photographs…
256 pages
Publisher: HarperCollins Publishers (September 24, 1993)
Language: English
ISBN-10: 0002551543
ISBN-13: 978-0002551540
BUY Provence: The Beautiful Cookbook: Authentic Recipes from the Regions of Provence by Richard Olney

Language: French
ISBN-10: 2082011879
ISBN-13: 978-2082011877
BUY Romanee-Conti (French Edition) by Richard Olney

Romanee Conti
Hardcover: 208 pages
Publisher: Rizzoli (September 15, 1995)
Language: English Original Language: French
ISBN-10: 0847819272
ISBN-13: 978-0847819270
BUY Romanee Conti(English) by Richard Olney

Richard Olney’s French Wine & Food: A Wine Lover’s Cookbook:
Publication Date: October 30, 1997
This book has given Richard Olney a long-awaited opportunity to indulge his dual passion for wine and food in a way that reflects his own culinary habits. The result is a very personal collection of French provincial dishes combined with professional guidance on the wines to serve them with.
Paperback: 128 pages
Publisher: Interlink Pub Group (October 30, 1997)
Language: English
ISBN-10: 1566562260
ISBN-13: 978-1566562263
BUY Richard Olney’s French Wine & Food: A Wine Lover’s Cookbook by Richard Olney


Release date: September 23, 2008
The mere mention of Château d’Yquem and its signature sweet white wine evokes an image of unparalleled luxury, distinction, and enduring excellence. It embodies the luminous golden essence of the finest and rarest of wines. This legendary appellation is the result of centuries of painstaking cultivation of the vines, a unique vinification process, and the exceptional site, soil, and micro-climate, combined with the notorious “noble rot” to create this peerless nectar. The wine’s long history of distinction dates back to the 1700s when Thomas Jefferson brought home more than 250 bottles to share with George Washington. Yquem has recently undergone a renaissance: the château and its gardens have been restored, and its status as the world’s greatest white wine has never been stronger. The rare nature of this fine wine, and its exceptional characteristic flavor, are honored in this fully updated volume.

Richard Olney (author)
Pierre Rival (author)
Christian Sarramon (Photographer)
Francis Mayur (Contributor)

Hardcover: 168 pages
Publisher: Flammarion (September 23, 2008)
Language: English
ISBN-10: 2080300733
ISBN-13: 978-2080300737

BUY Yquem

The French Menu Cookbook [Paperback]
Richard Olney (Author)

Publisher: Collins (January 31, 2013)
Language: English
ISBN-10: 0007511450
ISBN-13: 978-0007511457
BUY The French Menu Cookbook by Richard Olney

Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste
About a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery. Without quite realizing it, they were shaping today’s tastes and culture, the way we eat now. The conversations among this group were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. In Provence, 1970, he captures this seminal season, set against a stunning backdrop…..
Hardcover: 288 pages
Publisher: Clarkson Potter (October 22, 2013)
Language: English
ISBN-10: 0307718344
ISBN-13: 978-0307718341

BUY Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste by Luke Barr


Publication Date: October 2013
Richard Olney ? responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street) ? moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles. Lulu’s Provenal Table tantalizes the reader with Olney’s descriptions of the regional food served as the vineyard meals at the domaine. Then he lovingly transcribes Lulu’s recipes. She has an empathy with and understanding of Provenal ingredients that is inspirational. There is succulent Pot-Roasted Leg of Lamb with Black Olives served with Courgette Gratin, and Potato and Sorrel Gratin, delicious with just six ingredients. There are plenty of simple recipes, but the recipe for bouillabaisse is a fascinating 10 pages long….
Hardcover: 176 pages
Publisher: Grub Street Cookery (October 2013)
Language: English
ISBN-10: 1909166189
ISBN-13: 978-1909166189


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