Wilton, CT: Lyceum Press, 1974.
Quarto (28 x 21.5 cm.), 191,  pages. Illustrated. FIRST AMERICAN EDITION & FIRST ENGLISH LANGUAGE EDITION. A slim but nevertheless 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 Mado and published in 1969, the book was published here in English for the first time, and then 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..." Fine, in publisher's tan cloth; brown dust jacket, titled in mustard, with some light edgewear and small ink mark to the front jacket flap. Inscribed on the half-title by Madame Point, "Livre souvenir de Fernand Point, en hommage gastronomique, Mme F. Point."