Francophile cookbook fads may come and go, but the compendiums by the late M. Pellaprat, the Fanny Farmer of all Gaul, seem to have had the final word. This present volume, a companionable twin to Modern French Culinary Art (1966), appears here for the first time ""adapted"" for American kitchens. As in the early F. Farmer productions, classics are set forth tersely, with not the slightest hint that galantines will goo, pates will puncture. Confidence is for amateur cooks know there is nothing ""everyday"" about French cookery. Most of the 1,200 recipes are middlin' difficult, requiring a lavish quantity of ingredients, and terms are not always explained. However, the sheer quantity, the stern exactitude, reliability of the Pellaprat fare, the range of dishes, make this a reference staple. Sacre de Cordon Bleu.