COOKING WITH A FRENCH TOUCH

A cookbook which carries on the tradition of Escoffier, selects a few native chef d'oeuvres for reproduction in American homes, and goes down the menu from pate de love gra to crepes squaette with a precise, perfectionist touch. With some opening words on the basic kitchen (no gadgets- but a black iron cocotte is an imperative) and cooking, M. Maurois gives recipes for a few hors d'oeuvres, fish and shellfish, omelets and eggs, meats and fowl, vegetables and salads, cheeses, fruits, desserts and wines. The recipes, a few of them simple, others more exacting, are representative of French cooking at its finest, and are intended for the more selective, specialty practitioner.