Simple French Food
Richard Olney's "Simple French Food," first published in the 1970s to critical acclaim, continues the tradition of Elizabeth David and Jane Grigson's writing, and Grub Street is reissuing this classic work in the same format and size as "Elizabeth David Classics" and "Charcuterie and French Pork Cookery." He provides us the best of bourgeois cuisine in "Simple French Food," the food that is made every day in French houses where the custom of eating properly has never been lost. Hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes, and sweet tartes are among his specialties.
