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Simple French Food (1974)

by Richard Olney

Other authors: See the other authors section.

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342354,805 (3.87)2
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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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 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. ( )
  kitchengardenbooks | Oct 23, 2017 |
A very informative cookbook but not for the feint-hearted and this describes everything including how the meat is killed, drawn or whatever. This is French cuisine big time. ( )
  bluecat51 | Jul 13, 2008 |
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Author nameRoleType of authorWork?Status
Richard Olneyprimary authorall editionscalculated
Beard, James A.Forewordsecondary authorsome editionsconfirmed
Olney, RichardIllustratorsecondary authorsome editionsconfirmed
Wells, PatriciaIntroductionsecondary authorsome editionsconfirmed

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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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