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A set of basic French recipes. One nice feature: menus are featured for all four seasons of the year, and a series of recipes are presented for each meal menu. To illustrate: One winter menu features an informal dinner--Gratin of stuffed crepes, Stuffed calves ears with Béarnaise sauce, Molded tapioca pudding with apricot sauce.The book begins by outlining the approach taken throughout. Then, introductory discussions of wine, reds versus whites versus roses; wine cellars; temperature. Then, a discussion ensues of the variety of wines by region in France. Nice discussions of Beaujolais and Bordeaux. Next, what should go into a kitchen (what types of knives, for instance). Then, on to the menus and recipes.One thing I enjoy when seeing a new cookbook is to check out any recipes for a dish that I have already cooked. And, here, I enjoyed comparing how my basic Beef burgundy (Boeuf a la bourguignon) recipe compares with the one in this book. Some recipes contain carrots and others dont. This one uses carrots, which is my preference. This recipe calls for cognac, not something that routinely goes into a recipe. Another recipe where I enjoyed comparing what the author, Richard Olney, does with what I do--Coq au vin.I have always wanted to try making Quenelle. I once had a delicious Quenelle in Dole (France) and have never gotten around to trying to make this (also, Im not sure my family would be excited by it!). Ill pass on this recipe, since it is much more difficult to make than others that I have seen. But just looking at the recipe has increased my enthusiasm to make some Quenelle!So, all in all, a nice cookbook, originally published in 1970.

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