The majority of recipes selected for this book are typical of those served in ordinary French homes and family restaurants.Dishes for which it is difficult to find ingredients have been omitted . What most typifies good French cooking is high quality raw materials cooked simply but perfectly to enhance their natural flavor. Mary Reynolds

{HISTORY}

First published in 1961, Mary Reynolds' French Cooking for Pleasure takes home cooks on a gastronomic European getaway to all the regions of France, highlighting the simplest and most interesting recipes from each area. Here in this book she dispels the myths that French cooking is 1) expensive 2) complicated and 3) full of fattening ingredients. Like any other cuisine in the world, there are exceptions - ingredients that are exotic, techniques that require successive practice in order to master and rich combinations of flavors that make you feel like you've overindulged. You wont find any of those situations here. Mary was keen on writing a cookbook that was accessible for all skill levels, especially beginners, highlighting the epitome of French cuisine - fresh, whole ingredients, clear step by step instructions and creating a cooking experience that was joyful and relaxing not harried and complicated. 

Covering  21 chapters that span everything from hors d'oeuvres to desserts, including detailed sections on herbs, wine and cheese, each of the recipes featured here includes both the French name and the English name of each dish as well as the total preparation time to make it the whole experience easy, authentic and fun. All the classics are here including crepes, quiche, beef bourguignonne, omelettes, pates and onion soup along with interesting lesser known dishes like Cream of Lettuce Soup, Anchovy Toast, Stewed Veal Knuckle with Lemon, Hunter Style Rabbit, Duck with Olives, Mussel Salad, Tipsy Cake and and Thousand Leaf Pastries. 

{SPECIAL FEATURES}

- 1966 edition

- Includes Original Dust Jacket 

- 156 pages

- Fully illustrated throughout with both color and black and white photographs as well as whimsical line drawings

{CONDITION}

In lovely vintage condition. The dust jacket contains some chippy areas along the top and bottom edge as well as the spine and also contains some very light cooking sports on the front and back. The interior of the book is in wonderful shape with very clean and bright pages. The spine is tight and all pages are intact.

{SIZE}

Measures 8.25" inches (width) x 11.25" inches (length) x .75" inches (thickness).

{WHY IT IS ESPECIALLY MARVELOUS}

If you are new to French cooking, or just cooking in general, this is a wonderful place to begin since you'll quickly learn the basic principles of good cooking in an easy and uncomplicated manner. Also, while food photography has come a LONG way since the 1960's and the photographs pictured here are definitely not the most beautiful, this cookbook does give readers good ideas regarding ways to garnish dishes utilizing fresh herbs, fruits and vegetables in order to make each meal look and taste as appetizing as possible.