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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. But 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 adequate 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 BeckAmazon.com Review
Richard Olney, best known as a general food writer, is one ofAmerica's most erudite experts on authentic French cooking, but it's difficult to find anyone who knows much about him, except for such authoritiesas PatriciaWells and the late James Beard. The reprinting of Olney's classic and indispensable Simple French Food offers readers the chance to learn more about this most idiosyncratic and accomplished of cooks. No pared down, paint-by-numbers recipes here: Olney is obsessed not only with showing you how to cook, but how to see, smell, feel,listen, and taste as well. Read, for example, Olney's description of ScrambledEggs and you will understand what you are missing when they are not properlyprepared (as they almost never are): "correctly prepared, the softest ofbarely perceptible curds held in a thickly liquid, smooth, creamysuspension." To scramble eggs, Olney insists on a wooden spoon, a generouslybuttered copper pan or bain-marie, and a precise control of the temperature--very simple to accomplish, as all his recipes are, as long as you take care toabsorb fully his sensuous and exact instructions. --Sumi Hahn Almquist ... Read more

Customer Reviews (25)

Amazing Book
this is an amazing book, written by a master. no kitchen should be without it.

Simple French Food by Richard Olney
An inspirational classic with for the most part simple, tasty recipes imbibed with the essence & tradition of French cooking. Whatever other favorite cookbooks you have it's a relief to dip into this small volume to charge the cooking batteries & be amazed at old traditional yet fresh & superb ways of dealing with simple favorites like eggs, pork, soups salads etc, it's about the essence of food & taste & not just a string of recipes, Alice Waters called it her inspiration for Chez Panisse & cooked from it for 20 years, Nuff said. If you love to cook get it immediately why waste time being without it? & it's inexpensive in paperback.

An overlooked classic
At least, overlooked by me.Mr. Olney writes well and manages to evoke the pleasures of a life in southern France while describing his approach to cooking.The recipes I have made are excellent and the book is fun to read even if you don't cook from it.

A fine book, but not a great cookbook
I always enjoy reading this book.The author comes across with a real and tangible point of view on every page.Some books on cooking micromanage the reader into producing really good meals; others might succeed in conveying some sort of grasp of the the overall philospohies imbedded in a given cuisine or dining tradition.In my opinion, this book is all about attitude. Open up to any random page of Simple French Food, read a paragraph or so, and you'll get the gist of this book.I'll always end up reading through a whole section or two, just for enjoyment. In addition, I find that the text usually inspires me to work harder at my improving my grasp of French cuisine.

As for SFF being a cookbook: I have tried about half a dozen of its recipes and I am still looking for one that causes someone to request that I make the same recipe again.Now, clearly, this may be a comment on my cooking ability: In fact, I don't at all consider myself to be a great cook, but I am an avid cook and I have had my share of good fortune in the kitchen.I just find the recipes in SFF to be sort of exotic in an unappetizing way, and I am jealous of the other, more positive, reviewers here who have had successes with these recipes.

In summary:I have given up on it as a source for meal recipes, but it's a legit addition to any cookbook shelf ... there are things to be learned from this book.

Shaking My Head in Disbelief
Alice Waters and Jeremiah Tower, according to another reviewer, "accept Richard Olney as an authority on French food." Ahem, ahem, cough, cough.So what? It took me more than a moment or two to compose myself from laughter before I could begin writing.First of all, was this supposed to be a compliment?

Goodness gracious, if somebody considers any one of this triumvirate (Waters, Tower, or Olney) as an authority on French cuisine then one needs to get out more.I'll accept, for sake of argument, that they are an authority on how a few eccentric Californians interpreted the nouvelle cuisine movement. Just to make sure, I checked out Alice Waters' Chez Panisse menu (restaurant, not bistro) before editing.What I found was basically incoherent, like Olney's book. Oh yeah, Alice uses a lot of fresh produce.Cue the Church Lady - "isn't that special."

This in not a very good book.It is not a consistent presentation of classical cuisine, nouvelle cuisine, or regional French cooking.It's Olney cuisine - a quirky, funky, meandering mess.Olney has a bad habit of attempting to speak over his readers' heads on even the simplest of matters.A Frenchman wouldn't have a clue what he's talking about half the time.

I can see where the pseudo-literati foodie would be attracted to the volume.It reminds me of a website I've visited which featured examples of really bad masters and doctoral theses - convoluted and complex sentences and paragraphs that upon first reading sound very learned, but nobody is willing to admit they haven't a clue what is being said.Welcome to Olney.Perhaps this book is a proxy for the really lousy dissertation he never had a chance to write in some other field of study.Another reviewer claims to have a dog-eared copy.I doubt very many copies can be so described.Neat to have on your shelf though.Maybe place it strategically on the kitchen island before a dinner party.Spill something on it.Hope somebody opens it up and reads a paragraph or two from the foreword and then sets it down very quickly.

There are a lot of books about French cooking (assuming you're interested in cooking and not being a poseur)you need before buying this one. Olney's book appears at the moment to sell at a significant discount, is far from scarce, and used copies are plentiful and not surprisingly listed in 'very good' condition. I would list a few books that are better but frankly they're all better. Do a search on "French Cuisine," put on a blindfold, and throw a dart.As long as the dart doesn't land on this book you most likely will have done better.

... Read more

Product Description
This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! ... Read more

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Customer Reviews (1)

Intro to Pirates
First published in 1898, at a time when pulp-fiction was hitting its stride with wild west stories, Stockton presents us with a series of semi-biographies of pirates from the 18th century and later. He focuses primarily on the buccaneers, but verges over into the Golden Age of Piracy for the last few pirates. The list of pirates chronicled include: Peter the Great (aka Pierre Le Grand), Bartholemy Portuguez, John Esquemeling, Roc Braziliano, Francois L'Olonnois, Henry Morgan, Raveneau de Lussan, Blackbeard (aka Edward Teach), Stede Bonnet, Richard Worley, Mary Read, Anne Bonny, Edward Low, Jean Lafitte and William Kidd.

There is a basis in fact, much of it taken from the writing of John Esquemeling. The author has also seen fit to flesh out the stories with fictional bits, meant to make for more entertaining reading (a la pulp fiction). And, it is entertaining reading. The stories have also been sanitized for younger readers, so parents do not need to worry about excessive violence and unsavory images. My version has only two pictures, the cover and the title page.

Overall, this is an excellent semi-introduction to pirates once young readers have passed the level of picture books like the Eyewitness series. I would put the age scale at about pre-teens to early teens. ... Read more

Customer Reviews (2)

The Essence of Walt Whitman
As we pass through another period in our history where unspeakable wars seem imminent, the great poets of the present and past draw focus, attempting to sound the alarm that might just possibly awaken us.And always chief among those poets who felt the folly and shame of war is Walt Whitman.So it is no wonder that collections of his poems re-surface and hopefully nourish a generation of young people who face the possibility of following the lifted sword.

Whitman's voice, in this collection from the Calamus poems, is turned toward a more personal declaration of intimacy between men rather than fist-shaking against war.In a beautifully designed and curated format, David Groff has selected poems that are enhanced by Richard Berman's selection of photographic images to allow the reader to listen more carefully to the thoughts of the master.Here we are not ask to weep as with "The Wound Dresser": here we celebrate the comradery and love between the living.The sensitive photographs are the contributions of John Dugdale, Mark Beard, Robert Flynt, Bill Jacobson, Russell Maynor, Frank Yamrus and Steve Morrison, and while none of these images is "illustrational", each embellishes the poetry in a way one believes Walt Whitman would mightily approve.A beautiful volume this.

A CELEBRATION OF LIFE
Not only is this a book of beautiful photographs beautifully reproduced, it also has many of Walt Whitman's wonderful Calamus poems from his classic "Leaves of Grass."

The seven male, contemporary photographers represented in the book are all dealing in their images with the themes set forth in Whitman's poetry:loss, love of life and nature and mankind, death, love of man for man, loneliness, companionship, etc.:a man bathing in a tin tub in a John Dugdale cyanotype; two men embracing underwater in a mysterious Robert Flynt image; a man, stripped to the waist, standing alone staring at the camera, in what seems an old, empty house in the hand-colored photograph by Mark Beard; Russell Maynor's color Poloroid of a young, male nude---all of the 76 fascinating photographs in this small, perfectly put together volume deserve to be seen, seen again and shared.

And then, of course, there are always Whitman's magnificent words:"...Doubtless I could not have perceived the universe, or written one of my poems, if I had not freely given myself to comrades, to love."VERY HIGHLY RECOMMENDED ... Read more

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TRADE FINANCE HANDBOOK is the perfect guide for anyone seeking success in international finance! This innovative text covers every essential topic ranging from identifying international risks to the role of government financing programs. Whether you are new to trade finance or a practicing professional this book will take you to new heights of success! ... Read more

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Good for begginers
The book, although complete, does not cover in detail advanced factors such as international arbitration, recourse, performance bonds, etc. It covers the basics, but does not give the professional the tools necessary to interpret and solve disputes arising from non compliance with Letters of Credit and/or Documentary collections. A lot of the topics are covered on a 'text book' view, probably good for college undergrads than for the actual professionals in the field. ... Read more

Product Description
This scarce antiquarian book is a selection from Kessinger Publishing's Legacy Reprint Series. Due to its age, it may contain imperfections such as marks, notations, marginalia and flawed pages. Because we believe this work is culturally important, we have made it available as part of our commitment to protecting, preserving, and promoting the world's literature. Kessinger Publishing is the place to find hundreds of thousands of rare and hard-to-find books with something of interest for everyone! ... Read more

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Contents:The Hotel Throckmorton - By Bruce McCallFrank Shot the Sheriff - By Louise Gikow & Brian McConnachieStand Up - By Gerald SussmanGone With the Wind - By Brian McConnachie & Henry Beard, Illus. by Mara McAfeeBarbar and His Enemies - By Sean Kelly & Tony HendraInroads Into Science - By M.K. BrownTaj Mahal - By Brian McConnachieEnglandland - By Tony Hendra & Sean KellyWorld Tours - By Richard HelferPartly Sane, Raspberries & Time - By Sean Kelly & Henry BeardThe '75 Nobels - By Brian McConnachiePLUS - Bernie X, Tell Debby, True Facts and much more ... Read more

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Cuisine from all over the U. S. ... Read more

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DESCRIPTION: ADVANCES IN THE HISTORY OF RHETORIC: THE FIRST SIX YEARS is a comprehensive collection of 29 scholarly essays published during the first phase of the journal's history. Research from prominent and developing scholars that was once difficult to acquire is now offered in a coherent and comprehensive collection that is complemented by a detailed index and unified bibliography. This collection covers a range of periods and topics in the history of rhetoric, including Greek and Roman rhetoric, rhetoric and religion, women in the history of rhetoric, rhetoric and science, Renaissance and British rhetorical theory, rhetoric and culture, and the development of American rhetoric and composition. The editors, Richard Leo Enos and David E. Beard, provide a preface and afterword that synthesize the mission and meaning of this work for students and scholars of the history of rhetoric. . . . ABOUT THE EDITORS: Richard Leo Enos is Professor and Holder of the Lillian Radford Chair of Rhetoric & Composition - History of Rhetoric at Texas Christian University. David E. Beard is Assistant Professor of Writing Studies at the University of Minnesota, Duluth. . . . CONTRIBUTORS: John C. Adams, Lois Peters Agnew, Jacqueline Bacon, David E. Beard, Jerry Blitefield, Ferran Grau Codina, Janet B. Davis, Renu Dube, Richard Leo Enos, Robert Gaines, Beth L. Hewett, Davis W. Houck, Ulrike Zinn Jaeckel, Christopher Lyle Johnstone, Jameela Lares, Bohn D. Lattin, Ilon Lauer, Beth Innocenti Manolescu, Glen McClish, Mary Cecilia Monedas, Sara Newman, Sean Patrick O'Rourke, Terri Palmer, Valerie V. Peterson, Michael William Pfau, Robert Stephen Reid, Charlotte A. Robidoux, Gary S. Selby, and David Timmerman ... Read more

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This digital document is an article from Southern Economic Journal, published by Thomson Gale on July 1, 2006. The length of the article is 8389 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Inefficiency in cadaveric organ procurement.(National Organ Transplant Act of 1984)
Author: T. Randolph Beard
Publication: Southern Economic Journal (Magazine/Journal)
Date: July 1, 2006
Publisher: Thomson Gale
Volume: 73Issue: 1Page: 13(14)

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This digital document is an article from The Review of Contemporary Fiction, published by Review of Contemporary Fiction on March 22, 1999. The length of the article is 340 words. The page length shown above is based on a typical 300-word page. The article is delivered in HTML format and is available in your Amazon.com Digital Locker immediately after purchase. You can view it with any web browser.

Citation Details
Title: Damascus.(Review) (book reviews)
Author: Matthew Roberson
Publication: The Review of Contemporary Fiction (Refereed)
Date: March 22, 1999
Publisher: Review of Contemporary Fiction
Volume: 19Issue: 1Page: 187

Article Type: Book Review

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"Butterworths Competition Law Service" provides an in-depth commentary and analysis of competition case law and legislation in the UK and EC. It is updated five times a year and revised to incorporate the wide changes resulting from the Enterprise Act 2002 and the modernisation of competition law. Written by an expert editorial team in competition law, "Butterworths Competition Law Service" provides coverage of every facet of competition legislation in the EC and UK, from the substantive and procedural provisions of each system of legislation, to particular regimes that affect specific sectors such as gas, water, electricity, agriculture and communications. Each of the narrative divisions provides in-depth commentary and analysis of the case law and legislation in both the UK and EC, plus an invaluable collection of primary and secondary legislation. Widely relied upon by practitioners, the work adopts a practical, transaction-based approach with much of the text dealing with particular types of agreement or commercial behaviour in context.Together with extensive cross-referencing and comprehensive tables and index, this invaluable looseleaf work provides all the information that the busy practitioner is likely to need in his day-to-day practice. Six looseleaf volumes, five services issues approximately per year invoiced separately on publication. ... Read more