Olney, Richard. Simple French Food. (2nd Imp) Atheneum: New York, 1974. 8vo (240x160mm) beige cloth printed bds. t.e red ix,[1],433,[3]pp. dj faintly sunned, edges worn, sm tears

Synopsis

Simple French Food "For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." --Alice Waters "I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it." --Lydie Marshall "I need this new edition badly because Simple French Food is the most dog-eared, falling-apart book in my library. Here it is newly bound to enrich one's life." --Kermit Lynch, author of Adventures on the Wine Route "Simple French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author...really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation." --Nika Hazelton, The New York Times "I am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." --Simone Beck

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Details

Bookseller: Books for Cooks (AU)
Bookseller's Inventory #: 0689105754-02
Title: Simple French Food
Author: Olney, Richard
Format/Binding: Second-hand hardcover
Book Condition: Used
Quantity Available: 1
Binding: Hardcover
ISBN 10: 0689105754
ISBN 13: 9780689105753
Publisher: Atheneum
Place of Publication: New York
Date Published: 1974
Bookseller catalogs: Regional Cooking;

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Books for Cooks

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About Books for Cooks

Australia's specialist indie culinary bookstore for armchair cooks, professional chefs & avid foodies right in the heart of Melbourne at the Queen Victoria Market; open every day. We stock over 45,000 new, old, vintage and antiquarian books & ephemera about food, drink and the culinary arts Members of ANZAAB, ILAB, IOBA and the Australian Booksellers Association. Established 1983.

Glossary

Glossary

Some terminology that may be used in this description includes:

BDS: Common term for the covers of a hardbound book. The term 'boards' refers to the thick cardboard under the paper or cloth...
Edges: The collective of the top, fore and bottom edges of the text block of the book, being that part of the edges of the pages of a...
Cloth: "Cloth-bound" generally refers to a hardcover book with cloth covering the outside of the book covers. The cloth is stretched...
Sunned: Damage done to a book cover or dust jacket caused by exposure to direct sunlight. Very strong fluorescent light can cause slight...