Ordering this book immediately. I love reading menus, and lists of ingredients; it’s so soothing. Is that weird? My favorite Richard Olney volumes are his books arranged by precise meal plans —specifically,The French Menu Cookbook: The Food and Wine of France—Season by Delicious Season—in Beautifully Composed Menus and Ten Vineyard Lunches. I can’t even count how many times I’ve referred to its pages for inspirations for dinner parties and other events. I love thinking about the sequencing of a great meal as being similar to a tracks on a record or chapters in a book. Why should a meal be assembled haphazardly, when it could be composed as a linear, thoughtful event? Oh, and this Patricia Curtan book inspires me to host a Grand Aïoli of my own, too.
[via the Paris Review]