Product Details

• Amazon Sales Rank: #241367 in Books
• Original language: English
• Binding: Paperback
• 448 pages

From Amazon.com
Richard Olney, best known as a general food writer, is one of America's most erudite experts on authentic French cooking, but it's difficult to find anyone who knows much about him, except for such authorities as Patricia Wells and the late James Beard. The reprinting of Olney's classic and indispensable Simple French Food offers readers the chance to learn more about this most idiosyncratic and accomplished of cooks. No pared down, paint-by-numbers recipes here: Olney is obsessed not only with showing you how to cook, but how to see, smell, feel, listen, and taste as well. Read, for example, Olney's description of Scrambled Eggs and you will understand what you are missing when they are not properly prepared (as they almost never are): "correctly prepared, the softest of barely perceptible curds held in a thickly liquid, smooth, creamy suspension." To scramble eggs, Olney insists on a wooden spoon, a generously buttered copper pan or bain-marie, and a precise control of the temperature--very simple to accomplish, as all his recipes are, as long as you take care to absorb fully his sensuous and exact instructions. --Sumi Hahn Almquist

Ingram
The winner of the National Tastemaker Award is available again with a new introduction by Patricia Wells. With over 250 recipes, this true cooking classic met with critical acclaim by cooks and critics when first published in 1974.

From the Back Cover
Simple French Food 'For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse. ' Alice Waters 'I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it. ' Lydie Marshall 'I need this new edition badly because Simple French Food is the most dog-eared, falling-apart book in my library. Here it is newly bound to enrich one's life. ' Kermit Lynch, author of Adventures on the Wine Route 'Simple French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author... really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation. ' Nika Hazelton, The New York Times 'I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me. ' Simone Beck

Customer Reviews

Actually very complex recipies
The recipes in this book may be for "Simple French Food" but they are not simple recipes. Unless you have a good background in food preparation and know many sauce and preparation techniques, all of which are French words, you'll be lost in this book.

If you're looking for some simple recipes to make for dinner, or even for company, this is not it unless you're a trained chef.

An Important Book on French Cuisine, Alton Brown prototype
For Americans, Richard Olney is one of the three most influential writers on French cuisine, along with Julia Child and Elizabeth David, although these three all approach their subject from a different direction. Child is the great popularizer who succeeded in communicating 'la cuisine Bourgeoise' without compromising on the techniques used by housewives in Paris and Lyon and Provence. David was the 'culinary anthropologist', possibly less interested in culinary technique as in rustic culinary traditions and thinkings. Olney is the ambassador of haute cuisine to American restaurant kitchens. He was a colleague of James Beard, who recommended Olney to Time Life to edit their popular series on world food. The California gang, Alice Waters and Jeremiah Tower also cite him as the ultimate authority on French cuisine.

Olney's notion of 'simple' is quite different from what you may expect from modern fast home cooking proponents such as Rachael Ray and Sandra Lee. His explanation of 'simple food' requires a rather closely reasoned seven pages in his Preface. Olney's position is like my favorite anecdote of Mario Batali commenting on a trainee's 'rustic' dice job, he says 'No dude, that's just lazy'. Olney recognizes that what many people call simple is really an excuse for the lazy cook. At the other extreme, Olney dismisses fancy architectural constructions on the dinner plate. This is certainly not lazy, but it is not simple either. Although Olney does not dismiss expensive ingredients like truffles and foie gras, he does indict them as crutches used to replace imagination in the kitchen.

Some people may promote being true to simple tastes as being the hallmark of simplicity. Olney rules this out by citing the many rustic methods used to transform base, inexpensive ingredients such as many vegetables into 'something transcendental'. Here, he identifies the source of perceived complexity not in the kitchens of the Sun King (Louis XIV) or even in the Lyon three star kitchen, but in the efforts of peasants to turn marginally tasting ingredients into good food. Olney quotes Curnonsky's statement that 'In cooking, as in all arts, simplicity is the sign of perfection.' Olney adduces from this the notion that the value of simplicity is not in the method but in the outcome. He is definitely opposed to efforts to make a leg of lamb imitate venison. One of his primary concerns is that we have respect for our materials.

In a nutshell, he says 'Simplicity-no doubt-is a complex thing' and finally arrives at what he considers the essence of the issue of simplicity and, irony of ironies, ends up sounding like Alton Brown, that glib satirist of the doctrines of French cooks. Olney says that understanding your ingredients and understanding the logic of your procedures is the thing which turns disasters resulting from blindly following recipes into great results. Olney says that like all art, cooking rules can be broken, but they can only be broken to good effect if you know them in the first place and know why they are the rules! This, then lays down the basis for how Olney presents his material. Unlike most books, certainly unlike those by Child and David, Olney addresses a culinary subject very much like Alton Brown in giving a roadmap to a general subject such as terrines, gratins, and egg dishes.

This is not to say Olney would disagree with Child or David. In fact, I almost fell over when I ran into Olney's introduction to making an omelet where he says that 'no method is better than any other'. This comes straight out of the mouth of Elizabeth David who says that the best omelet recipe is the one which works for you. One must be fair and say that both authors still have a pretty clear idea of what an omelet is and how it is different, for example, from scrambled eggs, for which, by the way, Olney gives an excellent recipe.

Olney's book is like many of David's books in that you can read it from cover to cover and feel much richer for it without having made a single recipe. But, unlike David, Olney's recipes are as finely detailed as Childs, with the added attraction that he explains what is going on and why. One of my favorite examples is his explanation of why finely sieved hard boiled egg yolks go so well with bitter greens, as they perform a function very similar to salt in balancing the bitter with the fatty and making the combination that much more worthy to eat.

Olney is a great fan of vegetables. His discussions and recipes for vegetables are some of the best and this must be one of the things which attract Ms. Waters to his writings.

This book is a classic and easily high on the list of choices for my ten best. The Preface summarized above is a bit tough but if you have any interest in food other than something you need to keep you alive, this book will reward you.

Probably the best French cookbook ever written
Olney is acknowledged by the best in the food field (like Alice Waters of Chez Panisse in Berkeley) as an unimpeachable source of excellence in understanding, tasting, and (by the way) cooking French food. He is, I must acknowledge, opinionated, even arrogant -- he is also almost always right. This book should be read as well as cooked with; absorb it through the skin if you can. My favorites include roasted calf's liver -- absolutely sublime -- and lamb shanks with garlic (unforgettably good). As a european, I acknowledge his view of scrambled eggs as they should be -- soft and creamy, not the overcooked, dried-out buffet eggs of the american breakfast table. And his recipe for poached eggs is perfect -- boil water, turn off the flame, break in eggs, cover, leave.

Simple french food doesn't mean simple cooking; it actually takes real work. But this is the best overall treatise I have read (among hundreds). My second copy is falling apart, I have given it to many friends and I will go on buying it until they take me to the great restaurant in the sky. Don't be without it.