(*NEW ARRIVAL*) (French) Richard Olney. The French Menu Cookbook. gelato Cabbage and Caviar places Russian

Cabbage and Caviar places Russian food and drink in the context of Russian history and shows off the incredible (and largely unknown) variety of Russian food

the hypocrisy of sustainability in restaurants

including the life-giving Lamb and Pearl Barley Curban Soup

vibrant and forever memorable

hosts can serve festive meals with ease

(*NEW ARRIVAL*) (French) Richard Olney. The French Menu Cookbook. gelato Cabbage and Caviar places RussianIllus. with drawings by Judith Eldridge. Jacket. New and Revised Edition. Boston: David Godine, [1985]. Richard Olney's classic book on French country cooking, with lovely illustrations by Judith Eldridge. First published in 1970, his work became valued by Americans yearning for soulful food from France. Fine.