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Simple French Food

(book, Richard Olney)


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h4. From the publisher

First published in the U.S. in 1974, Richard Olney’s Simple French Food revolutionized the way that Americans think about food in much the same way that Elizabeth David did in Britain a decade or so earlier. The book remains a classic, notable for its precise documentation of, and its passionate advocacy for, French cuisine bourgeoise.
Soupe au Pistou (Vegetable Soup with Basil and Garlic)
Pudding Crème aux Pommes (Apple and Bread Pudding)