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Product Description
Product Description
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, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.
From the Back Cover
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
"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 --This text refers to an out of print or unavailable edition of this title.
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First Sentence
FRENCH dressing is vinaigrette sauce. Read the first page
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
FRENCH dressing is vinaigrette sauce. Read the first page
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Concordance
Browse Sample PagesConcordance
Front Cover | Copyright | Table of Contents | Excerpt | Index | Back Cover
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Customer Reviews
Most Helpful Customer Reviews
47 of 48 people found the following review helpful
Format:Hardcover
My paperback copy of this book is falling apart with use - it is one of my favourites - and now a hardback is available. If you like Elizabeth David you will love this, it is intelligent, eloquent and very evocative. The recipes are detailed but not strict. There is a lot of emphasis on the nature of ingredients and on general method, which invites improvisation and confident invention.
The 'simple' food of the title is simple in the sense that it is not the over-elaborate food of urban restaurants, it is about the best home cooking which you can still find in unpretentious small town cafes. But simple does not mean artless, it is about well chosen ingredients combined with great technical understanding and real sensitivity. This is French food at its best, and an inspiring book for adventurous cooks.
The 'simple' food of the title is simple in the sense that it is not the over-elaborate food of urban restaurants, it is about the best home cooking which you can still find in unpretentious small town cafes. But simple does not mean artless, it is about well chosen ingredients combined with great technical understanding and real sensitivity. This is French food at its best, and an inspiring book for adventurous cooks.
14 of 16 people found the following review helpful
Format:Paperback
I have just ordered my third copy of his book as the previous ones have fallen apart. In fact my only reservation about the book is the poor quality of manufacture! Richard Olney was oe of the most inspiring cookery writers of the 20th century and I have enjoyed reading this book as much as cooking from it. His enthusiasm for food is infectious Although some recipes in the book may look a little daunting don't be put off. Most things really are simple once you get the idea. try the sauteed chicken with fennel, or if you're a veggie the braised fennel perhaps substituting wine for the suggested water. The lamb shanks with garlic are also meltingly delicious. While we're on garlic, why not try the absolute classic garlic chicken. My partner is a veggie and she finds many recipes to enthuse about. Try the sorrel tart!
6 of 7 people found the following review helpful
Format:Hardcover|Amazon Verified Purchase
Just reading this book makes you want to dance about gleefully in your kitchen like some culinary Rumplestiltskin. Yes, Olney's turn of phrase can sometimes grate, but it's also partly what makes the book an absorbing read. His understanding of 'cuisine bourgeois' is second to none, and if I could only have one French cook book in my library it would be this one.
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Most Recent Customer Reviews
Brilliant
Worth double the money, easy to follow and there is something for everyone. The style is easy to follow and set out in themes.
Published 4 months ago by gilmour groupie
Dull Dull Dull
I am sorry, but this book must be for the hardcore cook/professional chef. The book is drab, it contains no images of the food, it is just page after page of overly long... Read more
Published on 1 May 2009 by Jon Mc.
Okay
I happen to find Richard Olney's prose tiresome and too many of the recipes don't appeal. However this is still an enjoyable book. Read more
Published on 13 Nov 2000
A classic.
This is a modern classic, and regularly acknowledged as such. Its charm is in several parts. First, there is Olney's distinctive prose, which is a literary pleasure in itself,... Read more
Published on 24 April 1998
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