Ma Gastronomie. Introduction et presentation de Felix Benoit. Neuf compositions de Dunoyer de Segoznac.
Paris: Flammarion, [1994]. Quarto (26.5 x 19 cm.), 171, [4] pages. Facsimile edition, though slightly reduced in dimensions, and with the color images reproduced in black and white. A monumental work, a touchstone for so many chefs. When the book was finally made available again in English (2008), a new introduction by Chef Thomas Keller, stated, "through Chef Point's words I finally understood and discovered a higher sense of purpose.....