Simple French Food
First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as "Elizabeth David Classics" and "Charcuterie and French Pork Cookery". In "Simple French Food" he 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 ReviewUser 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. - Overstock.com
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