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Near Fine/Fine. First published in the 1970s to critical acclaim Richard Olney's "Simple Fr ench Food" follows in the tradition of the writing of Elizabeth David and J ane Grigson, and Grub Street are re-issuing this classic work in the same f ormat and size as "Elizabeth David Classics" and "Charcuterie and French Po rk Cookery". In "Simple French Food" he gives us the best of cuisine bourge oise: the food that is cooked daily in French households where the traditio n of eating well has never been lost. His recipes include hearty soups, veg etable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tar tes.
New. 2003. Hardcover......We ship daily from our warehouse. Over 350, 000 customers served online! Our feedback reflects our service....'Quick delivery and book was exactly as described', 'Great service-thank you! '
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