Simple French Food

Front Cover
Grub Street, 2003 - Cooking, French - 352 pages
In this book, Olney gives us the best of cuisine bourgeoise: the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.

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LibraryThing Review

User Review  - kitchengardenbooks - LibraryThing

Orig pub 1974, reprint 1992, currently 2014. 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 ... Read full review

Simple No! Awesome Oui!

User Review  - Nancy A D. -

As Mark Bittman says in his forward reviewthere is nothing simple about some of these recipes but more like a culinary tour de force of southern french cooking. If only there were cooks today as opinionated about their regional specialties as Richard Olney. Bravo for bringing this book back! Read full review

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About the author (2003)

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.

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