Volume 5, Number 8 · November 25, 1965
The French Way
By Michael Field
Mastering the Art of French Cooking
by Simone Beck, by Louisette Bertholle, by Julia Child
Knopf, 684 pp., $10.00
La Cuisine de France
by Mapie, the Countess de Toulouse-Lautrec, edited and translated by Charlotte Turgeon
Orion, 709 pp., $12.50
French Provincial Cooking
by Elizabeth David, Introduction and notes by Narcissa G. Chamberlain
Harper & Row, 461 pp., $7.50
If any cuisine may be described as architectonic, it must surely be the French. Structured, controlled, and at its best never less than inspired, la vrai cuisine française is cooking which with some justification can lay claim to being an art. Certainly most other cuisines have been unable to resist the pervasive influence of French attitudes, techniques, and traditions.
Review, 2548 words
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