Paris: Flammarion, .
Quarto (26.5 x 19 cm.), 171,  pages. Facsimile edition, though slightly reduced in dimensions, and with the color images reproduced in black and white. A monumental work, a touchstone for so many chefs. When the book was finally made available again in English (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 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 a chef – perhaps – out of a fry cook. Publisher's red, paper-covered boards, backed in brown. Near fine. Before judging a thin man, one must get some information. Perhaps he was once fat.