Simple French Food - Softcover

Olney, Richard

Softcover

ISBN 10: 0689705468 ISBN 13: 9780689705465

Publisher: Atheneum, 1977

Synopsis

Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittman--so that a whole new generation of food lovers can enjoy this inspiring book. Olney's 175 recipes are so straightforward that cooks will be inspired to go right into the kitchen: herb omelets, fish with zucchini, lamb shanks with garlic, and many more. He also shares techniques (several featuring his own illustrations), such as fermenting vinegar, in line with the back-to-basics trend in cooking. Olney's emphasis on simplicity and improvisation in cooking will resonate with today's cooks and food lovers.

About this title

Review:

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

From the Back Cover:

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

About this edition

• Publisher: Atheneum
• Publication date: 1977
• ISBN 10: 0689705468
• ISBN 13: 9780689705465
• Binding: Paperback