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by: Richard Olney  List Price: $17.95 Amazon.com's Price: $12.21 You Save: $5.74 (32%)Prices subject to change. Availability: Usually ships in 10 to 14 days
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Binding: PaperbackDewey Decimal Number: 641.5944 EAN: 9780020100607 ISBN: 0020100604 Label: Wiley Manufacturer: Wiley Number Of Items: 1 Number Of Pages: 448 Publication Date: June 02, 1992 Publisher: Wiley Studio: Wiley Related Items:
Browse for similar items by category: Click to Display Editorial Review: Amazon.com Review: Richard Olney, best known as a general food writer, is one of America's most erudite experts on authentic French cooking, but it's difficult to find anyone who knows much about him, except for such authorities as Patricia Wells and the late James Beard. The reprinting of Olney's classic and indispensable Simple French Food offers readers the chance to learn more about this most idiosyncratic and accomplished of cooks. No pared down, paint-by-numbers recipes here: Olney is obsessed not only with showing you how to cook, but how to see, smell, feel, listen, and taste as well. Read, for example, Olney's description of Scrambled Eggs and you will understand what you are missing when they are not properly prepared (as they almost never are): "correctly prepared, the softest of barely perceptible curds held in a thickly liquid, smooth, creamy suspension." To scramble eggs, Olney insists on a wooden spoon, a generously buttered copper pan or bain-marie, and a precise control of the temperature--very simple to accomplish, as all his recipes are, as long as you take care to absorb fully his sensuous and exact instructions. --Sumi Hahn Almquist Product Description: 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. But 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 adequate 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 Average Rating:
 Rating:  - Decent, but completely full of itselfThe book has some nice simple recipes, although it is not written in a "simple" way. This is a good $5 used book, not a $20 new one. The preface is demanding and esoteric and was a total turn-off. The Preface is written in a manner that reminds me of Joyce, yet the difficulty in deciphering it is almost a lesson in futility. My advice, skip the preface and enjoy the recipes. The Jaques Pepin books are much easier to read and use. Rating:  - My Omelette a La Lyonnaise Flopped! :)Following ANNE95816's glowing review of the Hot Onion Omelet with Vinegar (Omelette a la Lyonnaise) from this book, I gave it a try. Following Mr. Olney's directions in this book, mine was a dismal failure. :) "THREE LARGE sweet onions, halved and finely sliced" to only THREE eggs? How can this possibly be correct, I wondered? Pulling out the egg volume from the Time-Life series of cookbooks that Mr. Olney edited, I found a recipe for Omelet Lyonnaise and ... Read More Rating: - Reads Like a NovelEven if you have no desire to prepare French food, this book will mesmerize you with its chatty conversational style. You feel like you're sitting on a bar stool in Richard Olney's kitchen, soaking up every word, and wondering when James Beard and Julia Child are going to drop in for a cup of cafe au lait. With character and wit, Olney walks us through the art of French cooking --- some aspects simple, as the title hints, and other areas a bit more complicated. But all-in-all, you'll be transported ... Read More Rating: - Olney was the real thingIn the 1970s, I picked this up in a San Francisco book store. The table was stacked with what must have been 50 copies and they were on sale for a couple of dollars. Now I wish that I had scooped them all up to give out to friends, as, for a time, it was hard to come by this book. This reissue in hardcover is most welcome. Olney--to me--was an American Elizabeth David, however, his recipes did offer more detail. He was an excellent cook and writer. His menu book is also excellent, as he takes ... Read More Rating: - Start hereIf you are interested in learning how to cook "real", unpretentious French food, this book is the place to begin. 
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