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The ultimate guide to classical cuisine, now updated for the era of food processors and microwaves, completely freshly illustrated in full color and Americanized by the renowned author of Tastings. Over 900 full-color photographs and 70 black-and-white illustrations.

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Booklist Review

This new edition of the French culinary bible stems from the revised 1984 French version edited by Robert J. Courtine. A truly encyclopedic work, it describes and codifies almost everything that can go into the pot or through the mouth. The 4,000 recipes gathered here preserve a very French view of culinary tradition while admitting some new influences, including the banana split and the barbecue. Mostly, however, it's still a volume that the original author, Prosper Montagne, would recognize, though a new series of illustrations adds to its tempting pleasures. A classic compendium of information on the great French tradition of fine cooking, eating, and drinking. An idiosyncratic recipe index is appended. JB.