Items related to Simple French food
Synopsis
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 French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author...really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation." --Nika Hazelton, The New York Times
"I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." --Simone Beck
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Review
Richard Olney, best known as a general food writer, is one of America's most erudite experts on authentic French cooking, but it's difficult to find anyone who knows much about him, except for such authorities as Patricia Wells and the late James Beard. The reprinting of Olney's classic and indispensable Simple French Food offers readers the chance to learn more about this most idiosyncratic and accomplished of cooks. No pared down, paint-by-numbers recipes here: Olney is obsessed not only with showing you how to cook, but how to see, smell, feel, listen, and taste as well. Read, for example, Olney's description of Scrambled Eggs and you will understand what you are missing when they are not properly prepared (as they almost never are): "correctly prepared, the softest of barely perceptible curds held in a thickly liquid, smooth, creamy suspension." To scramble eggs, Olney insists on a wooden spoon, a generously buttered copper pan or bain-marie, and a precise control of the temperature--very simple to accomplish, as all his recipes are, as long as you take care to absorb fully his sensuous and exact instructions. --Sumi Hahn Almquist
About the Author
The late Richard Olney was and is an American culinary icon. He was a member of the eminent Académie International du Vin of Provence for many years. He was chief consultant to the Time-Life Good Cook series and was the author of The French Menu Cookbook, Yquem, a history of the wine of Chateau d'Yquem, and Ten Vineyards Lunches.
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- PublisherAtheneum
- Publication date1974
- ISBN 10 0689105754
- ISBN 13 9780689105753
- BindingHardcover
- LanguageEnglish
- Edition number1
- Number of pages433
- Rating
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Simple French food
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hardcover. Condition: Fair. Seller Inventory # 0689105754-4-30537905
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Simple French Food
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hardcover. Condition: Good. Condition Notes: Moderate edge wear. Binding good. May have marking in text. We sometimes source from libraries. We ship in recyclable American-made mailers. 100% money-back guarantee on all orders. Seller Inventory # 1660502
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Simple French Food
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Simon & Schuster Children's Publishing, 1974
ISBN 10: 0689105754
ISBN 13: 9780689105753
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Hardcover
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Simple French food
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Hardcover. Condition: Fair. No Jacket. Missing dust jacket; Readable copy. Pages may have considerable notes/highlighting. ~ ThriftBooks: Read More, Spend Less 2.1. Seller Inventory # G0689105754I5N01
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Simple French food
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Simple French food
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Simple French Food
Seller: Bluebird Books (RMABA, IOBA), Littleton, CO, U.S.A.
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Hardcover. Condition: Very Good. Dust Jacket Condition: Good. Second printing, November 1974. The second French cookbook by Richard Olney (1927-1999), a noted American-born painter and writer who focused on French country cooking. Mr. Olney also wrote 'The French Menu Cookbook' and 'Yquem'. With drawings by the author scattered through the book and a foreword by James Beard. --- In full ivory cloth-covered boards with titling in blue on cover, in red on spine, publisher's red topstain & blue endpapers. In jacket with unattributed photographic portrait of the author to back flap. --- With some chafing to lower cover edges, otherwise a clean, tightly-bound copy. Price-clipped dust jacket with a fair number of tears and chips to edges, else bright, intact and protected in removable mylar wrapper. ; Tall Octavo (9 to 10 in. tall); ix, 433 pages. Seller Inventory # 83405
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Simple French food
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hardcover. Condition: New. In shrink wrap. Looks like an interesting title!. Seller Inventory # Q-0689105754
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