"Make it simple!" warned the greatest French chef of all, Escoffier, to his many disciples. Although he invented in his lifetime, over 7000 recipes and is perhaps the most famous cook of modern times, he never failed to admonish that simplicity was essential  - otherwise the spirit would flag and enthusiasm depart. (From the introduction)

{HISTORY}

First published in 1963 by the editors of McCall's Magazine, Introduction to French Cooking is a guide for home cooks that focuses on the provincial countryside recipes that have made French food one of the most esteemed and delightful cuisines in the world. The trick to the recipes here is not complicated sauces and lengthy preparations but good quality ingredients cooked with layered flavors. From chicken cooked in a white wine sauce to slow-simmering beef bourguignon to chocolate mousse, these recipes listed here are favorite foundation foods cooked with simple, few ingredients in a non-intimidating way. 

Thanks to Julia Child's cooking show and her successful cookbook, Mastering the Art of French Cooking, interest in sophisticated European cuisine peaked all around the U.S. McCall's Magazine, a publication in print since the 1870's, was always on the forefront of trends that appealed to American women whether it be cooking, household tips, fashion or beauty. With 100 years of expertise, refinement, and understanding of their readerships needs and wants, they knew that American women during the 1960's and 1970's were especially interested in glamour, travel and entertaining with sophisticated flair. The publication of their Introduction to French Cooking became a popular gateway into learning, preparing and enjoying the food, lifestyle and culture of stylish France. Now it makes a beautiful addition to your French cookbook collection. Whether you are a novice home cook, or an experienced one, you'll fall in love with these classic French dishes all over again each time you prepare them. 

{SPECIAL FEATURES}

- 115 pages

- Includes color photographs

- Minimal ingredients

- Easy to understand directions

- Lively introduction on the history of French food and cooking

{CONDITION}

In gorgeous condition. Very clean pages. No spots, stains, tears or markings. Some very light rubbing to corner cover boards. Some very light foxing on inside endpapers.

{SIZE}

Measures 6.75" (width) inches x 9.25" (length) x .5" inches (depth)

{WHY IT'S ESPECIALLY MARVELOUS}

Because it contains time-tested recipes that have been passed down for generations from provincial cooks throughout history. and for recipes like chocolate mousse, profiteroles, rum baba, fresh herb dressing, veal ragout parisienne lobster thermidor and lobster souffle.