Simple French Food 40th Anniversary Edition

by James Beard, Mark Bittman, Patricia Wells

Houghton Mifflin Harcourt | May 6, 2014 | Kobo Edition (eBook)

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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.

Format: Kobo Edition (eBook)

Published: May 6, 2014

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0544245393

ISBN - 13: 9780544245396

Found in: International

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Simple French Food 40th Anniversary Edition

by James Beard, Mark Bittman, Patricia Wells, Richard Olney

Format: Kobo Edition (eBook)

Published: May 6, 2014

Publisher: Houghton Mifflin Harcourt

Language: English

The following ISBNs are associated with this title:

ISBN - 10: 0544245393

ISBN - 13: 9780544245396

From the Publisher

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.