THE AUTHOR: M.F.K. Fisher is one of the wittiest, most fluent and sensible of the great modern gastronomes. She acquired much of her kitchen knowledge while living in southern France and has shared it with appreciative readers in nearly a dozen books, including THE ART OF EATING, and in several magazines, including "The New Yorker".
THE CONSULTING EDITOR: The late Michael Field relinquished a career as a concert pianist to become one of America's first-rank experts and teachers of cooking. He conducted a school in Manhattan and wrote many articles on the culinary arts for various magazines. His books include MICHAEL FIELD'S COOKING SCHOOL and MICHAEL FIELD'S CULINARY CLASSICS AND IMPROVISATIONS.
THE CONSULTANT: Julia Child has been a welcome guest in millions of homes on her television program, "The French Chef". Mrs. Child studied at the famous Cordon Bleu cooking school and, with two other women, founded the cooking school, L'Ecole des Trois Gourmandes, in Paris. She is the co-author of MASTERING THE ART OF FRENCH COOKING and the author of THE FRENCH CHEF COOKBOOK and FROM JULIA CHILD'S KITCHEN.
(Written in 1968; revised 1981.)
A Time-Life book. Wonderful pictures of food, preparation methods, people and counterside in France. 208 pages.