I began working as an assistant to Patricia Wells when she had almost finished this book. I saw firsthand how well tested and researched the book is, so of course I got a copy when it came out. I have cooked so many things from this book, time and time again. It is more authentic than most French cookery books on the subject and is a great reference book for accessible French cooking. Notable recipes: Moules La Cagouille, Gigot d'Agneau a la Sept Heures, Oxtail Terrine.