Simple French Food or Casablanca Cuisine

Simple French Food

Author: Richard Olney

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

New interesting textbook: Direction d'Opérations

Casablanca Cuisine: French North African Cooking

Author: Aline Benayoun

French settlers in North Africa, the pieds noirs, created a sophisticated cuisine which is neither European nor Arab but a distinctive hybrid of the two. Borrowing from their new neighbors the idea of cooking meat with fruit, the pieds noirs created such delicacies as shoulder of lamb with prunes, chicken with quince, and meatballs with lemon.

Casablanca Cuisine, the first book on this healthy and exquisite culinary tradition, brings together recipes from Morocco, Algeria, and the Italian-influenced cooking of the settlers in Tunisia. With delights such as mint soup, chicken with green olives, tuna with red peppers and capers, and date nougat, Casablanca Cuisine takes the reader back to the vanished world of the pieds noirs and provides a perfect example of food as the meeting point of two cultures.