Ma Gastronomie, Fernand Point, food/cookbook, 1974, 1st edition US, VG+ HC & VG DJ

Point, Fernand, Wilton, Connecticut: Lyceum Books, 1974, 4to, 8 ½” x 11”, 191 pp.

Very good +, mustard-colored cloth over boards, brown lettering to spine. Very Good dust jacket, brown with orange lettering to front cover, spine, and back cover, illustration to front cover in orange, photograph of Fernand Point to the back cover, closed tear to the front (½”) and back (1 ½”, 1”, and ¾”) cover top edges, sunning to spine, 191 pp. Full-color and black-and-white photographs of people, food, places, and recipes, with special drawings by André Dunoyer de Segonzac. Introduction by Joseph Wechsberg. Translated and adapted by Frank and Shannon Kulla. An influential collection of over 200 recipes from renowned chef and restaurateur Fernand Point, showcasing a philosophy and artistry that helped shape modern French cuisine.