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Simple French food

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Simple French Food - Bittman, Mark (Foreword by), and Beard, James (Foreword by), and Wells, Patricia (Introduction by)

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 ... Read More

Simple French Food 2014, Houghton Mifflin

ISBN-13: 9780544242203

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Simple French Food 2003, Grub Street, London

ISBN-13: 9781904010289

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Simple French Food 1992, Houghton Mifflin, New York, NY

ISBN-13: 9780020100607

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Simple French Food 1990, Penguin Books Ltd, London

ISBN-13: 9780140468267

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Simple French Food 1984, Penguin Books Ltd, London

ISBN-13: 9780140463835

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Simple French Food 1981, Robert Hale Ltd, London

ISBN-13: 9780906908228

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Simple French Food 1977, Atheneum Books

ISBN-13: 9780689705465

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Simple French food 1974, Atheneum, New York

ISBN-13: 9780689105753

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