When it was first published in 1970, a year roughly post-Julia Child but pre-Nouvelle Cuisine, French Menu created a sensation. It was the first time such a book was arranged by seasonal menus—and what menus! Imaginative, brilliant, refined, exquisite ...they are still unsurpassed. The recipes are clear and easy to follow, which is not surprising coming from the author of Simple French Food. We must applaud the publisher for reissuing this delectable classic in an updated edition. And we must congratulate him for doing so with such beautiful paper, typesetting, and elegant illustrations. This new French Menu is also a feast to the eye.