Simple French Food
by Richard Olney
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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 show more 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. show lessTags
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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.
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.
3rd prtg. 1st pub Oct 1974.
May 1, 2009Portuguese
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20+ Works 1,945 Members
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- Original publication date
- 1974
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- Members
- 462
- Popularity
- 65,997
- Reviews
- 3
- Rating
- (4.05)
- Languages
- English
- Media
- Paper, Ebook
- ISBNs
- 10
- UPCs
- 1
- ASINs
- 10
