First American Edition. Introductions by X. Marcel Boulestin, who popularized French cuisine in English speaking countries and Sheila Kaye Smith. Illustrated by J. E. Laboureur. Book of French gastronomy, with 52 luncheon and dinner menus, including a chapter on "Polite Wine Cooking," and an "Index of Recipes, with Translations." Very Good, first page signature a bit wavy, likely from moisture exposure, in Good dustjacket, top spine end chipped an inch deep, few small edge chips.