released the same time as the now famous "french laundry cookbook", this book rightfully has a claim to the throne of first and most relevant cookbook of the millenium. due to an unfortunate circumstance (us publisher is out of business), it is only available in a 1st printing in america (though it is available in the eu in a variety of languages). there are techniques and platings in this book that still haven't been eclipsed in contemporary american restaurants. a true heirloom edition, and one of a kind today. cherish it well.