This is the first French cookbook I happen to have encountered that is keyed to American budgets and American kitchens. Not that there are not plenty of recipes here for, the gourmet rather than the typical American housewife, but it would be an unadventurous cook indeed who did not find plenty to vary the routine of the Fanny Farmer to whom Tante Marie is compared. Measurements, directions, in some instances ingredients and equipment are adapted to the American kitchen. The chapter on sauces is worth the price of the book. There are home versions of such delectables as bouillabaisse. There are odd things not often found; I don't know when I've seen a recipe for head cheese, for brioche, for caneloni. Wine cookery is taken for granted, but here are methods of making wines, liqueurs, the best regions for American wine grapes. It is a complete kitchen guide, from here d'oeuvres to desserts, compotes, conserves.