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#24Simple French Food
Simple French Food

By Richard Olney

Published 1974

  • About
WITH AN APPROACH that is pure and uncompromising, Richard Olney teaches us that good cooking is no accident. Good food, great food, depends upon an unwavering respect for the freshness and quality of ingredients, whether they be a simple red potato, a golden knob of butter, a fragrant sprig of thyme, a plump clove of garlic.
More than almost anyone I know, Richard Olney understands—and most elegantly expresses—the role that food and wine can play in filling one’s day with joy, happiness, and contentment.

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