This redesigned and enlarged edition uses 50 illustrated cookstrips which provide the basis for what aims to be an indispensable system for understanding French cookery from which it is possible to prepare 500 dishes. The introduction explains exactly what happens to food when it is heated to certain temperatures and how to regulate the changes that take place. The book discusses ways of preparing vegetables and ways of cooking meat are also discussed. There is a useful guide to French cheeese, wines and menus with a lexique of French and English culinary terms. The author's previous works include ABC of French Food.