Publisher's Synopsis
Published privately around 1950, Cooking á la Française is a collection of recipes "designed to solve some of the culinary problems of the hostess who would like to rely less on the cocktails and more on the food to stimulate and delight her guests. They have been chosen by one, who being French and brought up in France, has long been familiar with the merits of French cooking." this small cookbook preceeds Julia Child's Mastering the Art of French Cooking by 10 years.
