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Simple French Food [Hardcover]

Richard Olney
4.3 out of 5 stars  See all reviews (9 customer reviews)
Price: 14.99 & FREE Delivery in the UK. Details
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Book Description

10 May 2003
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.

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Simple French Food + The French Menu Cookbook + Roast Chicken and Other Stories (Ebury Paperback Cookery)
Price For All Three: 35.97

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Product details

  • Hardcover: 352 pages
  • Publisher: Grub Street; New edition edition (10 May 2003)
  • Language: English
  • ISBN-10: 1904010288
  • ISBN-13: 978-1904010289
  • Product Dimensions: 13.7 x 20.9 cm
  • Average Customer Review: 4.3 out of 5 stars  See all reviews (9 customer reviews)
  • Amazon Bestsellers Rank: 112,380 in Books (See Top 100 in Books)

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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 "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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Customer Reviews

4.3 out of 5 stars
4.3 out of 5 stars
Most Helpful Customer Reviews
49 of 50 people found the following review helpful
5.0 out of 5 stars An old favourite now in hardback. 11 May 2003
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.
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15 of 17 people found the following review helpful
5.0 out of 5 stars life enhancing 8 Mar 2001
By Mr G.
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!
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7 of 8 people found the following review helpful
5.0 out of 5 stars Inspiring 11 April 2007
By scep
Format:Hardcover|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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7 of 9 people found the following review helpful
5.0 out of 5 stars A classic. 24 April 1998
By A Customer
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, then there is the way he avoids as much as possible set recipes (though there are lots of splendid recipes here): his idea being rather to communicate an attitude towards preparing good food, illustrated with possibilities (if you happen to have some of this to hand, do this, if you have that, then do the other, alternatively, try something else entirely).
It also says something about his definition of simplicity that while he is, to put it mildly, uncompromising in his attitude to food, it is possible for someone living in a shared student flat to learn a lot from him (as I did). I'm currently on my second copy, the first having deteriorated, in the course of years, into a bundle of loose sheets.
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5.0 out of 5 stars Masterful 7 April 2013
Format:Hardcover|Verified Purchase
What a wonderful food writer. Gentle. Sophisticated. You can almost smell and taste the food he describes. Some good learning as well.... If you are interested in food and enjoy books about food, eating and creating dishes to enjoy; read this. Richard Olney is one of the best food writers ever.
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