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Simple French Food.

Olney, Richard.

Published by New York: Atheneum.
Condition: Fine Hardcover
From Compass Rose Books, ABAA-ILAB (Kensington, CA, U.S.A.)

AbeBooks Seller Since February 14, 1998

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About this Item

First Edition, 1974. Foreword by James Beard. Drawings by the author. A Fine hardcover copy in white canvas cloth stamped in red at spine, and blue on front cover, in a Fine glossy price-clipped black, blue, red and gold dustwrapper. Book and jacket are unfaded and unworn, with no writing or stains. Blind impression from paperclip to top edge of endpaper and half-title, mostly likely from a reviewer's slip. 433pp. Olney's revolutionary approach to French gastronomy, emphsizing freshness and straightforward simplicity, was enormously influential upon American restaurant practice, and was partly responsible for the nouvelle cuisine movement. Hard to find in this condition. Bookseller Inventory # Q00519

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Bibliographic Details

Title: Simple French Food.

Publisher: New York: Atheneum.

Binding: Hardcover

Book Condition:Fine

Dust Jacket Condition: Dust Jacket Included

Edition: 1st Edition

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