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Simple French food

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Simple French Food - Olney, Richard, and Bittman, Mark (Foreword by), and Wells, Patricia (Introduction by)
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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 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, ...

Simple French Food 2014, Houghton Mifflin

ISBN-13: 9780544242203

40th Anniversary edition

Hardcover

Select 		Simple French Food 2003, Grub Street, London

ISBN-13: 9781904010289

New edition

Hardcover

Select
Simple French Food 1990, Penguin Books Ltd, London

ISBN-13: 9780140468267

New edition

Trade paperback

Select 		Simple French Food 1984, Penguin Books Ltd, London

ISBN-13: 9780140463835

New edition

Mass-market paperback

Select
Simple French Food 1981, Robert Hale Ltd, London

ISBN-13: 9780906908228

Paperback

Select 		Simple French Food 1977, Atheneum Books

ISBN-13: 9780689705465

Trade paperback

Select
Simple French food 1974, Atheneum, New York

ISBN-13: 9780689105753

Hardcover

Select

All Editions of Simple French food

Simple French Food

2014, Hardcover

ISBN-13:

9780544242203

Simple French Food

2003, Hardcover

ISBN-13:

9781904010289

Simple French Food

1990, Trade paperback

ISBN-13:

9780140468267

Simple French Food

1984, Mass-market paperback

ISBN-13:

9780140463835

Simple French Food

1981, Paperback

ISBN-13:

9780906908228

Simple French Food

1977, Trade paperback

ISBN-13:

9780689705465

Simple French food

1974, Hardcover

ISBN-13:

9780689105753

Books by Richard Olney

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Customer Reviews

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philip d

Jul 20, 2012

Simple French Food

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.

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