Simple French Food

By Richard Olney

Original Publisher
Atheneum
Date of publication
1974
ISBN
0544242203

from the publisher

Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittman—so that a whole new generation of food lovers can enjoy this inspiring book. Olney’s 175 recipes are so straightforward that cooks will be inspired to go right into the kitchen: herb omelets, fish with zucchini, lamb shanks with garlic, and many more. He also shares techniques (several featuring his own illustrations), such as fermenting vinegar, in line with the back-to-basics trend in cooking. Olney’s emphasis on simplicity and improvisation in cooking will resonate with today’s cooks and food lovers.

Recommended by

Allan Jenkins

Editor, Observer Food Monthly,

I am in a bit of a panic, I can't find my copy. I have lent it to someone and I don't remember who and it seems they have forgotten. All Olney's books are brilliant. I chaired a panel that declared his French Menu Cookbook the best of all time. But for my own taste, this edges the others. As much about good eating as cooking (obviously), now where the hell is mine?

Skye Gyngell

Chef and Author

Although I've owned this book for over twenty years it still gives me great pleasure as I turn each page. Each summer we put on the menu his beautiful dish of rabbit with cucumbers - it's one of my favourite summer dishes.

Cheryl Cohen

Farmer's market organizer

When I first read this, the list of ingredients was a revelation. Rocket was unknown, so I found the seed and grew it myself. The pages on the Impromptu Composed Salad should be required reading.

Francis Percival

Food Editor, The World of Fine Wine and co-founder and convenor of the London Gastronomy Seminars

Elizabeth David was the better prose stylist, but I have always found Richard Olney's recipes easier to follow...

Rita Erlich

Food writer

Nothing's actually simple, but it conveys such understanding of French cooking. Also Lulu's Provencal Table.

John Birdsall

Food Writer

Makes the case for French food as an ethos and a feeling, not a compendium of exact formulas.

Paul Levy

Writer and former chair of the Oxford Symposium on Food & Cookery

The seminal book from one of the few writers/cooks ever to create a genuinely new recipe.

Tamasin Day-Lewis

Writer, film maker

Wholly unpretentious local recipes, and a life in food/food in life feel.

Fran Warde

Author

A small and tasty gem of a cookery book.

Lindsey Shere

Pastry chef

Chris Young

Co-founder of ChefSteps and author

Gary Rhodes

Chef, restaurateur, author

Clark Wolf

Consultant and writer

Sonia Cabano

Author, former chef & TV cook/presenter

Jody Williams

Chef and owner of Buvette

Russ Parsons

Food columnist of LA Times

Cindy Pawlcyn

Founder/owner of Mustards Grill, and Cindy’s Backstreet Kitchen

Ruth Rogers

American born British Chef who owns and runs the Michelin Star Italian restaurant, The River Cafe

Edward Behr

Editor, The Art of Eating

Jill Norman

Author and editor

Charles Shere

Writer and composer

Stephanie Alexander

Food writer, former restaurateur, food educator

Matthew Fort

Food writer and critic

Chris Fischer

Chef and farmer

Kevin Gould

Professional Food Lover

Lucas Hollweg

Food writer

Paul Kahan

Executive Chef and Partner

Molly Stevens

Cookbook author

Tamar Adler

Food writer

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