Wilton, CT: Lyceum Press, 1974.
Quarto, 191 pages. Photographically illustrated. First English language and first American 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, entered our shop, with the words "chef told me I have to read this book..." A near fine copy, in a brown dust jacket with mustard-colored type, with some edgewear and one closed tear.