A very informative cookbook but not for the feint-hearted and this describes everything including how the meat is killed, drawn or whatever. This is French cuisine big time. ( )

Orig pub 1974, reprint 1992, currently 2014. Richard Olney was considered a culinary genius for his ability to elevate cooking to a practical art. He wrote evocatively about the beauty and pleasure in cooking by focusing on preparing simple foods well. This new edition of his classic cookbook includes a fresh cover, new interior design, and a foreword by Mark Bittman so that a whole new generation of food lovers can enjoy this inspiring book. ( )