Simple French Food

Front Cover
Grub Street Cookery, May 10, 2003 - Cooking - 352 pages
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 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. - 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

Contents

PREFACE
SALADS
COLD TERRINES PÂTÉS MOUSSES
FISH
VEGETABLES
STARCHY PREPARATIONS
SOUPS
MEATS AND POULTRY DESSERTS
INDEX
Copyright

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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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