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Simple French Food (hardcover)

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by Richard Olney
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For the fortieth anniversary of the publication of this enormously influential book, the publishers have released a handsome hardcover edition featuring a new foreword by Mark Bittman paying tribute to Richard Olney’s insights into French cuisine and his love of improvisation.

Olney’s focus on regional home cooking means that his recipes, while not always speedily prepared, rely on humble ingredients and include many dishes not all that common in other American published books about French food: omelet with young turnips and black olives; potatoes in beer; braised lamb shoulder with tomatoes, eggplant, and white wine.

Black and white line drawings. Hardcover.

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