Simple French Food.

First Edition of Richard Olney’s Classic Work Simple French Food; Signed by Him

Simple French Food.

OLNEY, Richard; Foreword by James Beard.

Item Number: 4480

New York: Atheneum, 1974.

First edition of the culinary genius’ masterpiece. Octavo, original cloth. Signed by the author on the half-title page, “Best wishes Richard Olney.” Foreword by James Beard. Fine in a near fine dust jacket with a tiny closed tear to the rear panel. Uncommon  signed.

"Simple French Food has the most marvelous French food to appear in print since Elisabeth David's French Provincial Cooking.... The book's greatest virtue is that the author...really teaches you to cook French in a way I've never seen before. Here you acquire the methods, the tour de main, the tricks that are the heart and essence of French food, unforgettable once acquired in this book because of their logical, well-explained presentation" (Nika Hazelton, The New York Times). "I know this book almost by heart. It is a classic of honest French cooking and good writing. Buy it, read it, eat it" (Lydie Marshall).

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