Simple French Food 40th Anniversary Edition
Nonfiction, Food & Drink, International, European, French, Reference
| 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.
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.
