THE COOKING OF PROVINCIAL FRANCE

A handsome and earnestly boisterous tribute to the fabled French cookery of the provinces by its chatelaine. With the strong missionary zeal of Time-Life enterprises, the authors are obviously out to alter our hasty, offhand ways about eating and serving. Consider, they say, the poorest Frenchman whose wife yet serves him the essential introduction to the meal—a humble yet savory tomato slice with one-half olive, a delicately cosseted egg half. Think French—bread crisp and fresh; the steaming tureen, the wine, the cheese, above all, the reverence for the quiet pleasures of gastronomy. Savvy to the wily evasions of the American housewife, the editors plug loopholes with firm information about storing, buying, measurements, all ye need to know. With reasonably explicit recipes, wine guide, glossary, recipe and general index, and extravagant color photos, this is a fine bargain at the small price.