Cooking is much more than just cooking. In the first place, it is a tradition, and like all traditions it has its infancy of a country's soil, or a certain ingredient, or a nation's customs. Geography, history, religion, manners, all have rocked its cradle to some extent... Robert Courtine, 1973

{HISTORY}

And so begins this beautiful French cookbook, illustrated to perfection, and stuffed so full of food stories you'll want to read it like a novel and then rush to the kitchen to cook your way through, recipe by recipe. 

As the name suggests, The Hundred Glories of French Cooking contains 100 favorite French recipes of Robert Courtine (1910-1998) , one of France's most favorite food writers. Traveling through French history by sharing the history of each recipe, Robert includes meals and menus that are rooted in past centuries but still have much influence on today's global cuisine. 

A feast for the eyes and the belly, through illustrations, photographs and whimsical line drawings, recipes come to life courtesy of Robert's engaging storytelling. You'll meet Nellie Melba, the Australian singer behind Escoffier's classic summertime dessert, Peach Melba; learn all about the rise in popularity of the truffle, and the history of garlic aioli sauce which reads like Robert's personal love letter to flavor pairings. 

Throughout, Robert's unique voice captivates and entertains. Oysters are described as noble. A stew pot is a sturdy farm girl who occasionally visits Paris but still wears her clogs.  The shape of a timbale is as round as the belly of a wealthy investor, glazed and golden like Victorian varnish. 

Published in 1971 in France under the title Cent Merveilles de la cuisine française, this is the first American edition, printed in 1973.  Robert is well-known in France, the winner of many awards and accolades throughout his career. The contributing players in bringing this cookbook to life is also shrouded in talent and technique.

It was translated from the French by Derek Coltman, who has translated well-known French fiction and non-fiction for over 50 years.  British-American artist Jacqueline Schuman (1935-2001) designed the dust jacket cover, and 20th century book designer, Kay Lee designed the layout, pulling copious amounts of images One for almost every page) from over two dozen archives, libraries, and private collections. 

Interesting recipes include Roast Ribs of Beef with Bearnaise Sauce, Yeast Cake with Nuts and Raisins, Tarte Bourdaloue, Asparaus with Butter and Eggs, Pepper Steak, Coq au Vin Blanc, Poached Eggs in Baked Potatoes, Fish Stew, Filet of Sole with Shellfish and Mushrooms, Lobster with Wine Tomatoes and Herbs, and many more. 

{SPECIAL FEATURES}

• 1973 First American Printing
• 505 pages including detailed index
• Recipes are titled in both English and French
• Beautifully illustrated throughout

{CONDITION}

In lovely vintage condition, this book and is clean and bright throughout with no cooking spots, stains or notations. The original dust jacket is clean and bright. There is some tanning to the dust jacket spine and some chipping along the top edge of the jacket. The spine is tight and all pages are intact.

{SIZE}

Measures 10.25" inches (length) x 7.25" inches (width) x 1.25" inches (thickness) and weighs just a smidge under 3 lbs.  

{FOR THE LOVE OF FRENCH FOOD)

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