The fact that few changes have been made in the many editions that have been published bears witness to the fundamental secrets of French cooking - timelessness and simplicity. (From the Introduction)

{HISTORY}

Originally made up of two separate books, with the first published in France in the early 1900s under the title La Veritable Cuisine de Famille, Tante Marie and her traditional French recipes quickly grew to become beloved favorites in European kitchens. 

Featuring 1,000 recipes and 500 menus, La Veritable Cuisine de Famille offered straightforward instructions on how to prepare traditional French recipes with simplicity and economy always in mind. Passed down through generations acquiring a love akin to Irma Rombauer's Joy of Cooking, Tante Marie's recipes were translated in the 1940s for American cooks and kitchens by Charlotte Turgeon (1912-2009), a friend and fellow classmate of Julia Child, and a prolific writer, teacher, and authority on French food and wine. 

In 1962, Oxford University Press combined Charlotte's translations of both the Tante Marie pastry book and cookbook into one volume titled The Complete Tante Marie's French Kitchen. 

Literally two books put together side by side, readers will find in this 1962 edition, two indexes, two introductions written in both French and English, and recipes titled in their original language alongside their American translation. In keeping with the spirit of Tante Marie's original cookbook, Charlotte made sure the recipes remained easy to follow and simple to make.

Lauded for its faithful rendition of Tante Marie's original recipes, this combination book showed American cooks how to make a provincial feast true to the heart of any French cook - meals made for everyone regardless of culinary ability or financial constraints.  

All the well-known French dishes are included here... soups, sauces, pastries, tarts, cassoulets, brioche, homemade croissants, custards, pates, cakes and many a wine-soaked entree along with traditional rustic cuisine involving sweetbreads, frog's legs, snails, brains, organ meats. rabbit, partridge and quail. A section on wine, although not addressed in Tante Marie's original book, offers suggested pairings and recommended varietals.

Photo of Charlotte Turgeon courtesy of The New York Times 

{SPECIAL FEATURES}

• 1962 Edition
• 469 pages broken down into two distinct sections
• Includes French and English indexes, introductions, and recipe titles.
  
• Illustrated throughout by celebrated American artist and designer Jack Wolfgang Beck (1923-1988)
• Interesting recipes include Baked Sole in White Wine and Herbs, Puff Paste Tartlets, Potato Ragout, Bombe Glace, Household Pastry Cake, Melon Rind Jam, Cheese Tart, Braised Lettuce, Truffled Turkey, Red Cabbage with Apples , Tomato Tapioca Soup, Snow Pastries, Alsatian Tea Cake, Pumpkin Soup, Chocolate Truffles, Asparagus with Parmesan Cheese, Stuffed Artichokes, and Saint Honore Birthday Cake. 

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright throughout. A clear plastic mylar cover protects the original dust jacket. There is a slight stain at the top edge of the book that affects a tiny portion of the last page of the index.  The spine is tight and all pages are intact. Please see notes above and all photos. The entire book is strong and sturdy and all pages are intact.  

{SIZE}

Measures 7.75" inches (length) x 5.5" inches (width) x 1.75" inches (thickness) and weighs 1.8 lbs.