Simple French Food

by Richard Olney

Other authorsPatricia Wells (Introduction), James Beard (Foreword)
Paperback, 1992


Call number

French -- OLN

Call number

French -- OLN


Houghton Mifflin Harcourt (1992), Edition: 1St Edition, Paperback, 448 pages


In this book, Olney 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.


Physical description

448 p.; 6.07 x 1.12 inches

Similar in this library

Page: 0.1113 seconds