Paris: Flammarion, 1969.
Quarto (28 x 21.5 cm.), 177 pages. Illustrated. Text in French. FIRST EDITION, FIRST 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. In publisher's mustard colored cloth printed in brown, and with a color medallion pasted-down to the front panel. Slight abrasion to fore edge of text block; two leaves show tiny dog ears from a printer's error, otherwise fine. Boldly inscribed by Madame Point on the half title, “Pour Madame Caldwell, en hommage gastronomique. Mme. F. Point”. Before judging a thin man, one must get some information. Perhaps he was once fat.