Ma Gastronomie. Introduction et presentation de Felix Benoit. Neuf compositions de Dunoyer de Segoznac.
Paris: Flammarion, 1980; ©1969. Quarto (28 x 21.5 cm.), 177 pages. Illustrated. Text in French. Later printing of this monumental work of 20th Century gastronomy, from the father modern French cuisine. The posthumous work (Point died in 1955) is part memoir, part culinary guide and part cookbook. Assembled by Point's widow and published in 1969, the book was reissued in English in 2008 with a new introduction by Chef Thomas.....