Late '60s book with a collection of classic French cooking recipes. The recipes in here look delicious, and seem well written and reasonably easy to follow, though there are a few places where they aren't clear until you read more of the recipe. For example, in a recipe for Rock Lobster A La Bordelaise, it is not immediately clear that the lobster tails need to be sliced *raw, still in the shell*, and sauteed in olive oil and butter until the shell turns red. They do not tell you when, or if, you should remove the sliced lobster from shell before serving. Not every recipe is like this by any means, but I think they are relying on a certain amount of experience on the cook's part. This book is also not clear about the fact that French cooking is often one basic recipe or concept - a sauce or cooking technique for example - upon which variations are built. In its defense, the book would have to be much bigger than it is to get that across, these folks went for sampling and variety rather than a real building technique. I would not make this the first cookbook you own, but for folks who have some idea of their way around the kitchen, it would be a nice addition.