Wilton, CT: Lyceum Press, 1974.
Quarto, 191 pages. Photographically illustrated. First English language edition of this touchstone book for so many of today's chefs. Point's posthumous work is part memoir, part culinary guide and part cookbook. The book was finally made available again in 2008, with a new introduction by Chef Thomas Keller, in which he says, "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 one 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..." Tiny bit of spotting to top edge of text block, otherwise a fine copy, in the brown dust jacket, 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."