Is there no end to this lady's talent? I have several of her books and each one never fails to please. After reading the interesting introduction, you arrived at the receipes which are divided as follows:
Hors d'oeuvres, soups, vegetables, eggs, fish & shellfish, poultry, game, meat, sauces, desserts, patisserie
There follows afterwards a section on the French storecupboard.
Each recipe covers 2 pages (the book is small, but fat) has where there is room, has an introduction. The recipes themselves are precisely what is says on the cover "Classic French" - you will at least have heard of a lot of them, even if you haven't made them. The instructions are clear and there are no hard-to-find ingredients. This book is a gem and should be reprinted!