Simple French Food - Couverture rigide

Olney, Richard

Couverture rigide

ISBN 10 : 1904010288 ISBN 13 : 9781904010289

Editeur : Grub Street Publishing, 2003

Synopsis

First published in the 1970s to critical acclaim Richard Olney's "Simple French Food" follows in the tradition of the writing of Elizabeth David and Jane Grigson, and Grub Street are re-issuing this classic work in the same format and size as "Elizabeth David Classics" and "Charcuterie and French Pork Cookery". In "Simple French Food" he 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.

A propos du livre

Biographie de l'auteur :

MARK BITTMAN is the author of more than 20 books, including the best-selling, award-winning "How to Cook Everything" series, several of which are also successful apps. As a beloved "New York Times "columnist and writer, he produced The Minimalist column, hundreds of food and travel stories and videos, and was the country's leading weekly Opinion writer on food. He now devotes his time to cookbooks, teaching, and developing strategies to guarantee that food is fair, affordable, nutritious, green, and delicious. He can be found at markbittman.com, @bittman on Twitter, and @markbittman on Instagram.

James Beard had a national reputation as an authority on every phase of food. Consultant to a wine and spirits establishment, he wrote seventy-six other books and numerous articles for national magazines on widely varied phases of cooking. Mr. Beard, who knew the cooking of every corner of our country, cooked in nearly every language. He lived abroad, traveled throughout Europe a number of times, saw most of the Western Hemisphere, and visited Hawaii and North Africa. His familiarity with exotic foreign foods spiced his extensive knowledge of American cooking at its best.

Mr. Beard was adviser to several large food companies, was food editor of Argosy magazine, and made many appearances on radio and television. His first three books are "Hors d'Oeuvres and Canapes, Cook It Outdoors, " and "Fowl and Game Cookery." Equally at home in the kitchen of his own New York apartment and that of a hotel, James Beard brought the same sure touch to a half-hour supper as he did to the most elaborate buffet. He died in 1985.

Patricia Wells is a journalist, author, and teacher who runs the popular cooking school At Home with Patricia Wells in Paris and Provence. She has won four James Beard Awards and the French government has honored her as a Chevalier de l'Ordre des Arts et des Lettres, recognizing her contribution to French culture. A former New York Times reporter, she is the only foreigner and the only woman to serve as restaurant critic for a major French publication, L'Express. She served as the global restaurant critic for the International Herald Tribune for more than twenty-five years. She lives in Paris and Provence with her husband, Walter Wells.

Quatrième de couverture :

Simple French Food "For twenty years Richard Olney′s Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." —Alice Waters "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 "I need this new edition badly because Simple French Food is the most dog–eared, falling–apart book in my library. Here it is newly bound to enrich one′s life." —Kermit Lynch, author of Adventures on the Wine Route "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 am unable to find an ad equate adjective to express my enthusiasm.... I find Simple French Food marvelous. I have never read a book on French cuisine that has so excited and absorbed me." —Simone Beck

À propos de cette édition

• Éditeur: Grub Street Publishing
• Date d'édition: 2003
• ISBN 10: 1904010288
• ISBN 13: 9781904010289
• Reliure: Relié
• Nombre de pages: 352