Simple French Food – Richard Olney
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". Richard Olney was one of a kind – a scholarly cook who had a tremendous influence on American cooking via his cottage on a hillside in Provence. Born in the Midwest in 1927 and drawn to France as a young man, Olney was attracted to the style, flavours, and tastes of French cooking. |
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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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All the best
Tags: Richard Olney
Cuisine | Keith Eckstein June 23, 2010