Simple French Food

4.21 avg rating
( 206 ratings by Goodreads )
 
9780020100607: Simple French Food

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 "I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it." ––Lydie Marshall "I need this new edition badly because Simple French Food is the most dog–eared, falling–apart book in my library. Here it is newly bound to enrich one′s life." ––Kermit Lynch, author of Adventures on the Wine Route "Simple French Food has the most marvelous French food to appear in print since Elisabeth David′s French Provincial Cooking.... The book′s greatest virtue is that the author...really teaches you to cook French in a way I′ve never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well–explained presentation." ––Nika Hazelton, The New York Times "I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." ––Simone Beck

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Review:

Full of simple, seasonal French food, this little book was written with true passion, wit and precision. --The Weekend Australian Magazine

About the Author:

The late Richard Olney was and is an American culinary icon. He was a member of the eminent Academie International du Vin of Provence for many years. He was chief consultant to the Time-Life Good Cook series and was the author of The French Menu Cookbook, Yquem, a history of the wine of Chateau d'Yquem, and Ten Vineyards Lunches.

MARK BITTMAN is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday magazine and became the country's first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime's Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.

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Richard Olney
Published by Houghton Mifflin Harcourt (1992)
ISBN 10: 0020100604 ISBN 13: 9780020100607
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Richard Olney, Patricia Wells (Introduction), James Beard (Foreword)
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Richard Olney
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ISBN 10: 0020100604 ISBN 13: 9780020100607
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