By one of the authors of the classic Mastering the Art of French Cooking, recipes from the great French restaurants (all of the three star, many of the two and one), as well as from a sprinkling of unclassified regional bistros -- and the wonderful surprise of it is that these are dishes so well adapted and selected that you actually can. . . and will want to. . . produce them in your American kitchen -- fare such as scallops flamed with Gordon's gin, duck with cider, cream and apples, a quickly-made port steak and Dijon mustard (with gherkins, vinegar and shallots). A three-star cookbook.