Simple French Food

What would a food writer be without a few cookbooks in her collection? American author Richard Olney's Simple French Food, first published in the 1970s to critical acclaim, continues the tradition of Elizabeth David and Jane Grigson's writing by providing us with the best of bourgeois cuisine. Hearty soups, vegetable gratins, terrines, pates, fish stews, ragouts, daubes and sweet tarts are among his specialties.