Modern French Culinary Art

xvi, 952 pp. [69]  Includes 300 recipes and 460 illustrations. Revised edition, 1979. "This... enlarged and fully revised edition is essentially a professional work for the chef and caterer... The recipes are clearly set out and the ingredients and quantities specified are meticulously correct. The ingredients of the recipes show metric and imperial measurements and there are comprehensive Conversion Tables which act as a further aid to the reader. Many of the recipes are superbly illustrated in full colour and show how attractive the dishes can look of carefully prepared. There are action photographs of kitchen preparations, special sections on gueridon service, and pastry and confectionery, and a fully comprehensive index."