This is the classic guide to French cooking, with over 1,000 clear,authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!
This isn't just any cookery book. It is 'Mastering the Art of French Cooking', first published in 1961, & it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste & appetite & a little je ne sais quoi.