A beautiful first printing from 1957.  Not just a collection of recipes.  This is a testament to the beauty of whole foods cooked with aromatics and spices to create a stand alone dish designed to be accented by a simple salad, a cheese and a lovely bottle of wine.  Ideas for the stocked pantry, the ideal cooking vessel, plus description of the types of cooking: braise, poach, boil, and many more.  All of this followed by beautiful French and Italian recipes that celebrate fresh whole food and the love of cooking.