Paris: Flammarion, 1980.
Quarto, 177 pages. First edition of this monumental work, a touchstone for so many chefs. When the book was finally made available again in 2008, a new introduction by Chef Thomas Keller, stated, "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..." This book can create a reader out of a non-reader, and perhaps a chef - perhaps - out of a fry cook. 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.