Simple French Food by Richard Olney

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Notes about this book

  • featherbooks on April 19, 2013

    Notable Recipes according to 101 Classic Cookbooks (2012): Garlic Chicken, p.503, Eggs in Aspic with Sorrel Mousse, Fennel Marinated Roast Pork, Fresh Fig and Mint Salad, Hot Onion Omelet with Vinegar, p.464, Potato and Leek Soup, Rabbit Sausages, p. 556, Sauteed Chicken with Fennel, Scrambled Eggs, p. 460, Shanks with Garlic, p. 537, Sorrel Tart, Vegetable Soup with Pistou.

Notes about Recipes in this book

  • Salad of hot chick-peas

    • booth.smets on October 07, 2013

      This is as much about how to cook dried chickpeas. The salad is simply hot chickpeas, chopped onion and parsley and olive oil to taste.

  • Provencal spinach gratin

    • twoyolks on April 25, 2016

      This cooked unevenly and brought out the earthy flavors of the spinach without anything to balance them. It just wasn't very good.

  • Turnip gratin

    • MelMM on November 10, 2010

      Oh, oh, oh!!! This is one fantastic dish. If you have turnips in your CSA box, and don't know what to do, take my word for it, do this. If you think you don't even like turnips, you will like this. Make as directed. Don't omit the butter on top of the bread crumbs, it makes it crisp and delicious.

  • Pork chops and apples in mustard sauce

    • Avocet on October 12, 2020

      Very good, but way too much cream. Reduced the amount of cream significantly, increased the amount of wine and added chicken stock when deglazing the pan. Also added some thyme.

    • heatherlee on July 23, 2020

      Substituted half and half for the heavy cream. Very good and (true to the book's title) simple to prepare.

  • Sauteed chicken and fennel

    • Avocet on December 18, 2019

      Very good. The giblets are nice, but the dish is fine without them. p. 374

  • Chicken gratin

    • Chrisdavies8 on July 18, 2019

      Tres riche but very delicious. Used extra breadcrumbs and creme fraiche instead of cream. Suspect mushrooms and tarragon would be good additions.

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  • ISBN 10 0020100604
  • ISBN 13 9780020100607
  • Linked ISBNs
  • Published Jun 02 1992
  • Format Paperback
  • Page Count 433
  • Language English
  • Edition New edition
  • Countries United States
  • Publisher John Wiley & Sons Inc
  • Imprint Hungry Minds Inc,U.S.

Publishers Text

Beard Hall of Fame! The winner of the National Tastemaker Award is available again with a new introduction by Patricia Wells. With over 250 recipes, this true cooking classic met with critical acclaim by cooks and critics when first published in 1974

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