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Abstract: The variety and richness of the produce of France, combined with centuries of practice, have contributed to the high art of French cuisine. This art includes not just cooking methods, but serving, menu selection, wine, presentation, utensils, materials and sources of food. The recipes cover everything from the use of leftovers to elegant banquets, from simple to complicated, all under the aegis of a master of the "Cordon Bleu de Paris" cooking school. The emphasis is on a comprehensive approach to managing a kitchen and entertaining. A glossary helps define the terms used and illustrations provide inspiration and guidance.