Simple French Food
By (author) Richard Olney
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Simple French Food by Richard Olney
Book DescriptionFirst 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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Book DetailsISBN: 9781904010289
(200mm x 129mm x 28mm)
Imprint: Grub Street
Publisher: Grub Street
Publish Date: 10-May-2003
Country of Publication: United Kingdom
Books By Author Richard Olney
Simple French Food, Hardback (December 2015)
A new, beautifully rendered edition of Richard Olney's classic book Simple French Food, widely considered one of the most important cookbooks ever published.
Lulu's Provencal Table, Hardback (October 2013)
Richard Olney,responsible for the legendary Time-Life cooking series as well as other cooking classics such as his wonderful Simple French Food (also published by Grub Street),moved to Provence in 1961 and had the good fortune to befriend Lulu and Lucien Peyraud, the owners of the noted Domaine Tempier vineyard in Provence, not far from Marseilles.
French Menu Cookbook, Paperback (January 2013)
Voted 'The Best Cookbook Ever' by The Observer Food Monthly, Richard Olney's The French Menu Cookbook is a beautifully written celebration of French food and wine. Filled with inspirational seasonal menus, over 150 authentic recipes and evocative writing, this celebrated book conjures up the scents and scenes of Provence.
Yquem, Hardback (September 2008)» View all books by Richard Olney
The mere mention of Chateaud Yquem and its signature sweet white wine evokes an image of unparalleled luxury, distinction, and enduring excellence. This text presents some of the world's most prestigious white wine. It also contains recipes and photographs of the chateau, vineyards, and wine cellar.
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