First released in France as Joies de Gastronomie: La Cuisine aux Etoiles, the 1971 British edition by Macmillan is a lush and comprehensive look at French cuisine circa the early 1970’s. It features “the greatest chefs in all of France.” Perhaps more importantly, it celebrates regional cooking with several maps and brief summaries of the culinary indentities of different part of France.

Hardback: cloth over boards with a sewn binding; 344 pages. Colour and b&w Illustrations throughout.

Hardback no dustcover large book