Hows and Whys of French Cooking. With a chapter on wine by George Rezek and a foreword by Andre Simon.

Alma Lach was a contemporary of sorts of Julia Child, having published her books during the 60's and 70's, however she was greatly overshadowed by Julia's landmark classic (Mastering the Art of French Cooking, Vol 1) and numerous subsesquent books and tv series, and Alma has been nearly forgotten. I find both authors very helpful on making classic French dishes, and will consult both authors, and others prior to cooking a particular recipe, to see the subtle or different variations to consider. Few since these authors have had better suggestions and instructions. The book does lack color photos, not a negative as such was not in vogue among these authors, and one can download photos of nearly every dish from a "Google" search.

I own hundreds of cookbooks. I have sold over 200 cookbooks after I tired of them. This one will have to be pried out of my cold, dead fingers. Seriously, there are tips in here, like how to make brown coloring for sauces, that you will not find mentioned even between friends. From pate and snails to green beans with bacon, you could entertain or feed the family , breakfast, lunch and dinner, or a wedding cake. Enjoy.

I first purchased this book in the late 1970's and have used it since. Individual recipes often draw from several locations in the book, and colored ribbon bookmarks allow fast cross reference. The recipes are sometimes complex and engrossing...the perfect formula to take me away from the worldly pressures. My all time favorite recipe is the Normandy Apple pancake. Try it with the Calvados as suggested. I have searched often for this book, without luck, as gifts to friends; and am delighted it's back in print. A true French classic, and a "must have" for the cookbook collection. I'm ordering several as gifts at this price, which is a couple of dollars more than it sold for in the late 1970's!!

I first purchased Alma Lach's book as a Hotel Management student in 1975. As a caterer in Buffalo N.Y. I created a French Dinner using her receipies for 24 thrilled guests just last month. For anyone who is interested in mastering the art of authentic French cooking, Alma's book is a timeless resource. Using her ingredients and techniques, you will prepare food which you might expect to eat at a haute cuisine restaurant, or in a fine French bistro.I use the book so often that I refer to Alma by her first name. I feel like we are old friends. Since the book has gone out of print I have guarded it like the fine manuscript that it is. Now that it is being reprinted, the world can enjoy her unique insights into the world of French cooking, and I can retire the original to a safe place for future generations. We are lucky indeed.

I'm thrilled that it looks like this book is coming back into print. If they don't screw it up with editing the original, it will be great. It is the best "how-to" of any french cookbook. For example, I have been using Alma's tricks for making a perfect souffle and her suggestions for variations on the classic for years...with never a miss.