I think it is somewhat difficult, some forty years later, to realize the outsize influence that these brothers had on professional cooking and, eventually, on home cooking. Reading these recipes now seems somewhat like reading a current publication, but at the time, it was quite the eye-opener, as was dining at their restaurant in the 1970s.

Perhaps the best thing about the American translation is that the translator was also an editor, testing and revising each recipe to the American market for amounts, procedures, discussing along the way the availability of various ingredients and the cultural reasons behind various matters. ( )

signed for me by the Troisgros brothers ( )