Masterpieces of French Cuisine: The authentic recipes for the superlative dishes served in France's most honored restaurants

First released in France as Joies de Gastronomie: La Cuisine aux Etoiles the 1971 American edition by Macmillan is a lush and comprehensive look at French cuisine circa the early 1970s. It features "the greatest chefs in all of France." Perhaps more importantly it celebrates regional cooking with several maps and brief summaries of the culinary indentities of different part of France. Hardback: cloth over boards with a sewn binding; released with dustjacket. 344 pages and 4.75 pounds. Color and b&w llustrations throughout.