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ISBN: 0020100604 / ISBN-13: 9780020100607

Simple French food

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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 ... Show synopsis

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  • Simple French Food (Houghton Mifflin) – Trade paperback (1992)
    by Richard Olney, James A Beard (Foreword by), Patricia Wells (Introduction by)

    Simple French Food

    Trade paperback, Houghton Mifflin
    1992
    English
    Revised ed.
    448 pages

    ISBN: 0020100604
    ISBN-13: 9780020100607

    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 ... Show more

  • 1. Trade paperback, Houghton Mifflin, 1992

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  • 10. Trade paperback, Houghton Mifflin, 1992

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Reviews of Simple French food

Overall customer rating: 5.000
philip d

Simple French Food

by philip d on Jul 20, 2012

Like many people I think Olney's book is one of the very best cookery books available. I've had a copy for many years and its falling apart. Simple French Food is well written in an engaging style, and Olney not only communicates how to prepare food well and with respect, he often imparts why a particular dish is historically important. Many modern celebrity chefs owe their fame to rewriting Olney's work as their own. Everyone should own and use this book.

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janjan

Pure Olney

by janjan on Jun 30, 2011

That's all I have to say!!! all of his books are so worthwhile that you cannot go wrong with any of them!

Patricia A G

Cooks Must-Read

by Patricia A G on Apr 14, 2011

If you are interested in the selection, preparation and presentation of food this book is both efficient and thorough. Olney draws distinctions between simplest and classic dishes, and gives wonderful surround to the recipes. I made his rabbit with red wine, and found it excellent. This is much more than just a French cookbook.

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