One hundred plus recipes by Ms. Smoler, with assorted discussions by Jeanine Larmoth who will tell you that both are divorcees--they cooked too well? spent too much time in the kitchen? In any case the cuisine whether haute (a braised stuffed breast of veal with 31 ingredients) or basse (like a good peasant bread which takes strong fingers and teeth) is always bonne. The talk ranges from health to sick foods, champagne to equipment (that essential terra-cotta pot), and the recipes include some complete menus and favor artichokes and chocolate dishes. An elegant extra for the sophisticated tastebud.