There is so much to learn from this book -Mme Evelyn de Saint-Ange has a tremendous gift for explaining how to cook even simple things - for example the egg section. She gives the reader a basis to build skills on - something many cookery writers do not. She is very precise about timing, and preparation, and will always tell you - 'Here is the critical moment', and, also, how to deal with it. The book is dense with information.

The only quibble I have with the translation, which in every other way is great, is the use of deciliters, when surely a liquid measurement in mls would be so much easier for readers who aren't American, and wouldn't be measuring in the American way anyway!

I would have to say that, as an Australian, I was introduced to French cookery, by 'Mastering the Art of French Cooking'and 'Cooking with Pomiane' in the 1970's.

'La Bonne Cuisine de Mme E. Saint-Ange' ranks right up there with those favorites, and more recently, 'Patricia Wells at Home in Provence'.

A fabulous reference for the kitchen with useful information and instructions for nearly anything a cook might need to know or do. It contains useful glossaries, definitions and directions, now all effectively translated into English. This book is certainly a gastronomic requirement, ranking among the necessary fundamentals for any well-stocked culinary library.