The history, the theory, the practice of French cooking have been brought together in this work, now for the first time translated into English. This is a for the professional and a desirable asset for the amateur in the . In this English language edition, the variations in terminology from English to American readers are recognized, and a through cross-indexing makes the . This is an encyclopedia, the text arranged alphabetically with a complete French plus the cross referencing above ed. To give the example of how the test is handled. Take the entry of beef. First a definition . Then , with accompanying suggestions for serving, recipes, etc. such as cold strass-bourgeoise and so on. Through the best text one gets glimpses of the past. There are biographical , regional comments. There are line drawings and photographs and maps. A tantalizing introduction to an unseen classic.