...the better one understands and is able to define an intricate framework of limitations - the greater is the freedom lent one's creative imagination. Richard Olney, 1974

{HISTORY}

In 1951, at the age of 24, Iowa-born Richard Olney went to visit France and never returned. There, he fell in love. With food and wine and a desire to understand the compatibility between the two, Richard grew a passion for writing and cooking that eventually charmed the world. Unlike other French cooks and even unlike Julia  Child (a fellow American turned French gourmand), Richard had a unique way of seducing his audience via his cookbooks. He simplified the always formidable French style but also added adjectives and nuance and an air of romanticism as he dissected a recipe and a technique. He method was entertaining as well as educated. In his books, ingrediants were handled gently, sauces lightly bubbled, vegetables were fleshy, robust, spirited. Every ingredient was appraised, appreciated, anticipated for its very best qualities and its very best abilities. To Richard food was joy. His cookbooks prove it.

His launch to culinary stardom was his first published work, The French Menu Cookbook in 1970. Four years later, this one followed, Simple French Food and his fame from that point forward was sealed. Considered now, an important culinary bible and a favorite among both seasoned and emerging foodies, Simple French Food is reliable, fun and engaging both for readers and eaters. In it, you'll learn not only how to cook but also how to love cooking. It's a feast for the senses and a grand reminder that food is art, eating is pleasure and dining is an act of passion. 

{SPECIAL FEATURES}

- Published in November 1974, second printing

- 433 pages 

- Includes original drawings throughout by Richard Olney 

- Interesting recipes include: Stuffed Artichokes Nicois, Grape Harvesters' Soup, Lamb Shoulders in Pot-Pourri, Stuffed Braised Chicken Legs with Fennel, Twelfth Night Pastry, Mushroom Pudding, Bread Omelet, Coffee Custard, Crepes with Figs and Chartreuse (and so many more!) 

 {CONDITION}

In lovely vintage condition. Contains the original dust jacket. Some slight foxing to cover boards. All interior pages are clean and bright. Gift inscription dated April 1978, on inside endpaper. There is a slightly musty aroma caused by long-term storage. We are confident that this will dissipate over time if exposed to the open air and regular use. However, if you are sensitive to allergens you may want to reconsider this purchase. 

{SIZE}

Measures 6.5" inches (width) x 9.5" inches (length) x 1.75" inches (thickness)

{FOR THE COLLECTOR}

Ricahrd influenced millions of cooks around the globe, but nn more personally than his sister-in-law, Judith Olney who wrote her own cookbook too. Find it here.