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Simple French Food
Overview
From the publisher
First published in the U.S. in 1974, Richard Olney’s Simple French Food revolutionized the way that Americans think about food in much the same way that Elizabeth David did in Britain a decade or so earlier. The book remains a classic, notable for its precise documentation of, and its passionate advocacy for, French cuisine bourgeoise.
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Selected contents
- Soupe au Pistou (Vegetable Soup with Basil and Garlic)
- Pudding Crème aux Pommes (Apple and Bread Pudding)
Copyright © 1992 Wiley
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1. by Kurt Olney on Mar 18, 2011 at 9:45 PM PDT
Olney’s cook book is excellent. He edited the Time Life Cookbook series.
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