A basic French cookery book by the late head chef and teacher at the famous here translated and adapted to American terminology and equipment by Charlotte Turgeon, who has kept house in both France and America. While no attempt has been made to oversimplify and there is, perhaps, assumption of some basic knowledge of method and procedure, it is, in the main, an easy book to use for anyone with some background. The quantities, unless otherwise indicated, are planned for four. The sophistication comes in the art of combining foods, the use of sauces, the careful attention to details of flavor. French thrift is evidence use of leftovers, of moderate priced cuts transformed by ways of preparations. The arrangement is quite typically French, with Sauces leading, then Hors d'Oeuvres (in the French sense of hot or cold ""salads"" of meat, fish, vegetables, to be used as first course of a noon meal). Soups come next, then Eggs, Sea Food, Meats, Poultry, Vegetables, Desserts, Pastries, Compotes, charts of Wines- and suggested Menus Cross indexed-French and English.