Olney, Richard

Simple French Food; Forward by James Beard

New York: Atheneum, 1974. First Edition, Second Printing. Hardcover. 433 pages. 24 x 16.5 cm. Olney was considered a culinary genius for his ability to elevate cooking to a practical art. Originally trained in the visual arts (Drawings in the book by Olney), the author became the master of Provençale cuisine. Written with Americans in mind, the 250 narrative recipes have been tested through the centuries by Olney's Gallic friends and neighbors - as well as being the core curriculum of his cooking classes. Interior and boards clean, dust wrapper chipped with several closed tears. Covered in protective mylar. Cream linen covered boards. Very good in good dust wrapper. Item #3764

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