First published in the 1970s to great 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.
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First published in the 1970s to great 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.
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Seller's Description:
Good. All pages and cover are intact. Possible slightly loose binding, minor highlighting and marginalia, cocked spine or torn dust jacket. Maybe an ex-library copy and not include the accompanying CDs, access codes or other supplemental materials.
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Seller's Description:
Acceptable. Acceptable condition. A readable, intact copy that may have noticeable tears and wear to the spine. All pages of text are present, but they may include extensive notes and highlighting or be heavily stained. Includes reading copy only books.
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Seller's Description:
Good. Connecting readers with great books since 1972. Used books may not include companion materials, some shelf wear, may contain highlighting/notes, and may not include cd-rom or access codes. Customer service is our top priority!
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Seller's Description:
Very good. Covers have slight wear/bending/scuffing to edges/corners, pgs are clean & tight. Trade paperback (US). Glued binding. Audience: General/trade.
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.
janjan
Jun 30, 2011
Pure Olney
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
Apr 14, 2011
Cooks Must-Read
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.
