Paris: Hachette, 1972. First Edition. Thick octavo (22cm); printed paper wrappers, in color pictorial dustwrapper; 732pp. Mild soiling and dampstaining to boards and wrapper; extremities chipped w/ slight material loss in places; rear inner flap creased; wrapper verso foxed; textblock toned at margins, with light soiling throughout; ex libris embossed on half-title. Very Good or Better in Very Good dustwrapper.
Born Andrée Jonquoy (in Paris, 1921), this well-published chef became Françoise Bernard after Unilever (her employer) decided they needed a new culinary character to promote a brand of margarine. She soon become an icon for the modern woman who required simpler recipes for daily cooking, with her cookbooks selling millions of copies and busting the myth that French cooking needs to be complicated. In addition to practical recipes, this cookbook (in its original French) contains Bernard's time-saving hints and advice for ingredient selection and preparation.