The BEST book about cooking that I own. When you start to use this cookbook, it is easy to understand why it has remained a classic since 1961. It is not like the usual cookbook with big, beautiful photographs, a long list of ingredients and directions on putting everything together. It includes commentary by Julia Child that is really funny sometimes and very useful in understanding how the various ingredients work to make the dish. And, not all the recipes require hours to assemble. The vegetable dishes, in particular, are fairly easy. I just made Boeuf A La Bourguignonne (Beef Stew) from this book that is included in the movie, "Julia & Julia", for a pre-theater gathering at my house. I served the dish as an appetizer so my friends would know what it tasted like when we went to see the movie. Everyone loved it. When you make this dish, it is easy to see why it is so different from most other beef stew recipes. Each of the ingredients--stew beef, pearl onions, mushrooms, carrots, onions-- is treated individually to get the most flavor and then combined at the end to make the dish. Fantastic flavor! It is so rich that it just melts in your mouth. If you love French food and want to make some in your home, get this book. This is the definitive book on the subject and it is not that hard to make incredible dishes. I have made these dishes: Salade Nicoise, Ratatouille, Whole Baked Tomatoes, Chicken Breasts with Mushrooms and Cream, Fish Filets poached in White Wine and Eggs Baked in Ramekins. I highly recommend each.

Oooh, I'd like a copy of this too!