Simple French Food 40th Anniversary Edition

Nonfiction, Food & Drink, International, European, French, Reference
Cover of the book Simple French Food 40th Anniversary Edition by Richard Olney, HMH Books
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Author: Richard Olney ISBN: 9780544245396
Publisher: HMH Books Publication: May 6, 2014
Imprint: Houghton Mifflin Harcourt Language: English
Author: Richard Olney
ISBN: 9780544245396
Publisher: HMH Books
Publication: May 6, 2014
Imprint: Houghton Mifflin Harcourt
Language: English

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.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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