Foreword

by James Beard

RICHARD OLNEY is a many-faceted artist—a painter of no mean ability, a writer of rather stylish prose, a cook of incredible facility gifted with one of the most sensitive palates I know. Almost greater than his sensual delight in fine food is his lusty enjoyment of wines. He is acutely critical of what he eats and drinks and sometimes intolerant, but he can defend his point of view knowledgeably and articulately.

Richard’s first book, The French Menu Cookbook, published four years ago, expressed his feelings about menus and French food in a highly personal manner. Those who love experimenting with good food achieved remarkable results with it. It is filled with offbeat and, to some, quite surprising dishes, and it combines balanced, imaginative menus with very individual commentary. Simple French Food is again a markedly personal exploration of food—certainly French, but it may at first glance appear to be anything but simple.