Simple French Food / Edition 1

Simple French Food / Edition 1

by James Beard, Richard Olney
     
 

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

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Overview

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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Product Details

ISBN-13:
9780020100607
Publisher:
Houghton Mifflin Harcourt
Publication date:
06/28/1992
Edition description:
1st Collier Books ed
Pages:
448
Product dimensions:
6.18(w) x 9.22(h) x 1.11(d)

Meet 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 .

Table of Contents

Preface.

Salads.

Cold Terrines, PATEs, Mousses.

Eggs.

Fish.

Vegetables.

Starchy Preparations.

Soups.

Meats and Poultry.

Desserts.

Index.

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