SIMPLE FRENCH FOOD
de Richard Olney (Auithor-Illustrator); James Beard (Foreword)
- Usado
- near fine
- Tapa blanda
- First
- Estado
- Near Fine/None as Issued
- ISBN 10
- 0689705468
- ISBN 13
- 9780689705465
- Librería
-
Berkeley, California, United States
Formas de pago aceptadas
Sobre este artículo
New York, NY: Atheneum, 1980. 1st Edition 3rd Printing. Soft cover. Near Fine/None as Issued. Richard Olney (Auithor-Illustrator). Text/NEW & Bright. 1980, First Edition, 3rd Printing. Softcover/NF w/trace edge rubs & crease to spine & small loss to front endpaper. PO name to front & rear covers verso. Truly inspiring rich & simple guide to the essence of simple French country cooking from American painter, cook, food writer, editor & memoirist Richard Olney (1927 - 1999), first published in 1974. Besides endorsement from James Beard, Alice Waters says "For twenty years Richard Olney's Simple French Food has been one of my greatest sources of inspiration for cooking at Chez Panisse." 433 pgs w/author's illustrations. 9 chapters follow Prefatory guidelines: 1, Salads; 2, Cold Terrines, Pates, Mousses; 3, Eggs; 4 , Fish; 5, Vegetables; 6, Starchy Preparations; 7, Soups; 8, Meats & Poultry; and 9, Desserts, followed by Index. Fine copy despite flaws.
Sinopsis
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
Reseñas
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Detalles
- Librería
- 100 POCKETS
(US)
- Inventario del vendedor #
- 020644
- Título
- SIMPLE FRENCH FOOD
- Autor
- Richard Olney (Auithor-Illustrator); James Beard (Foreword)
- Ilustrador
- Richard Olney (Auithor-Illustrator)
- Formato/Encuadernación
- Soft cover
- Estado del libro
- Usado - Near Fine
- Estado de la sobrecubierta
- None as Issued
- Cantidad disponible
- 1
- Edición
- 1st Edition 3rd Printing
- Encuadernación
- Tapa blanda
- ISBN 10
- 0689705468
- ISBN 13
- 9780689705465
- Editorial
- Atheneum
- Lugar de publicación
- New York, NY
- Fecha de publicación
- 1980
- Páginas
- 433
- Palabras clave
- French Country Cookery, Cookbook
Términos de venta
100 POCKETS
If a book is damaged or lost in shipment, refund of book cost and postage is guaranteed. If a book is physically not as described in our posting, book cost and round-trip postage are refunded on the book�s return.
Sobre el vendedor
Glosario
Algunos términos que podrían usarse en esta descripción incluyen:
- Verso
- The page bound on the left side of a book, opposite to the recto page.
- Fine
- A book in fine condition exhibits no flaws. A fine condition book closely approaches As New condition, but may lack the...
- First Edition
- In book collecting, the first edition is the earliest published form of a book. A book may have more than one first edition in...
- Spine
- The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....
