Boston, Mass. David R. Godine, Publisher, 1985.
Small quarto (25 x 17.5 cm.), x, , 295,  pages. Second, revised and enlarged edition. Originally published by Simon & Schuster in 1970. The author's first book, and a classic at that. The French Menu Cookbook was voted "Best Cookbook Ever" by The Observer Food Monthly. Richard Olney was one of the greatest of cookbook authors of the 20th century and a promoter of southern French food and wine. Publisher's gilt-titled brick red cloth, fine. The dust jacket is price-clipped and their is a tiny bit of edgewear, otherwise fine. Inscribed by the author on the title page, to Emilie Tolley, author of a number of excellent books on herbs and cooking, "For Emilie Tolley, in admiration, Richard Olney"