The French Kitchen, a comprehensive guide to French cooking for Australians, by Diane Holuigue

“Soups, entrees, shellfish, fish, meat, poultry, game, vegetables, and just about the most mouth-watering chapter on desserts you could ever wish to read. They’re all here. And so are many of the classic dishes of the French repertoire. Many are illustrated with step-by-step photographs in black and white. Splendid colour photographs are also included.”

Published in 1983 by Methuen Australia Pty Ltd, large hardcover (250 x 180 mm) with intact dust jacket, 456 pages, used but excellent condition, signed by the author.