First published in the 1970s to great critical acclaim Richard Olney's Simple French Food follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as Elizabeth David Classics and Charcuterie and French Pork Cookery.

In Simple French Food he gives us the best of cuisine bourgeoise : the food that is cooked daily in French households where the tradition of eating well has never been lost. His recipes include hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes.

Richard Olney was born in the United States and settled in France permanently in 1960s. One of the most respected food writers during his lifetime, he served as chief series consultant for the celebrated 27 volume Time Life series The Good Cook. Recently re-issued by Quadrille as The Good Cook's Encyclopaedia.

Reviews

"Simple French Food has the most marvellous French food to appear in print since Elizabeth David's French Provincial Cooking." * New York Times*

"For me Richard Olney is a cook's cook. At Chez Panisse we try to capture an elusive Provençal spirit by cooking his inventive menus." Alice Waters