Product Description

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.

Product Details

• Amazon Sales Rank: #255556 in Books
• Published on: 2003-05-10
• Original language: English
• Binding: Hardcover
• 352 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