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 Keller. Keller writes, "Through Chef Point's words I finally understood and discovered a higher sense of purpose. . . .," High praise indeed from Thomas Keller. In our experience, this was always the book being sought when a young cook, grease spattered and tired-eyed, would enter our shop, saying "chef told me I have to read this book..." This book can create a reader out of a non-reader, and perhaps a chef – perhaps – out of a fry cook. Bit of foxing to top edge of text block. In publisher's mustard colored cloth printed in brown, and with a color medallion pasted-down to the front panel. Very modest bumping to two corners, otherwise near very good. Boldly inscribed by Madame Point on the half title, “Livre Souvenir en hommage gastronomique et amitie gourmande. Mad. F. Point”. Before judging a thin man, one must get some information. Perhaps he was once fat.