Simple French Food, 40th Anniversary Edition
Simple French Food, 40th Anniversary Edition    -     By: Richard Olney, Patricia Wells, Mark Bittman
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Houghton Mifflin Harcourt / 2014 / Hardcover
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Simple French Food, 40th Anniversary Edition

Houghton Mifflin Harcourt / 2014 / Hardcover

In Stock
Stock No: WW242203


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Product Description

Considered one of the most important cookbooks ever published, this 40th anniversary edition of Richard Olney's Simple French Food features a fresh cover and new interior design with a foreword by Mark Bittman.

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.

Product Information

Format: Hardcover
Number of Pages: 462
Vendor: Houghton Mifflin Harcourt
Publication Date: 2014
Dimensions: 9.00 X 6.00 (inches)
ISBN: 0544242203
ISBN-13: 9780544242203

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Author Bio

The late Richard Olney was and is an American culinary icon. He was a member of the eminent Académie International du Vin of Provence for many years. He was chief consultant to the Time-Life Good Cook series and was the author of The French Menu Cookbook, Yquem, a history of the wine of Chateau d'Yquem, and Ten Vineyards Lunches.
MARK BITTMAN is the author of 20 acclaimed books, including the How to Cook Everything series, the award-winning Food Matters, and the New YorkTimes number-one bestseller, VB6: Eat Vegan Before 6:00. For more than two decades his popular and compelling stories appeared in the Times, where he was ultimately the lead food writer for the Sunday magazine and became the country’s first food-focused Op-Ed columnist for a major news publication. Bittman has starred in four television series, including Showtime’s Emmy-winning Years of Living Dangerously. He has written for nearly every major newspaper in the United States and many magazines, and has spoken at dozens of universities and conferences; his 2007 TED talk has had more than a million views. In 2015 he was a distinguished fellow at the University of California, Berkeley; he is currently a fellow at the Union of Concerned Scientists. Throughout his career Bittman has strived for the same goal: to make food, in all its aspects, understandable. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.
 

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