Reprint of the original, first published in 1881.

Abstract: The variety and richness of the produce of France, combined with centuries of practice, have contributed to the high art of French cuisine. This art includes not just cooking methods, but serving, menu selection, wine, presentation, utensils, materials and sources of food. The recipes cover everything from the use of leftovers to elegant banquets, from simple to complicated, all under the aegis of a master of the "Cordon Bleu de Paris" cooking school. The emphasis is on a comprehensive approach to managing a kitchen and entertaining. A glossary helps define the terms used and illustrations provide inspiration and guidance.

Published on the occasion of the exhibition of the same name held at the Museum of Modern Art, New York, October 27,1999 - March 14, 2000. French landscape is a part of larger exchbition, ModernStarts which is in turn part of a cycle of exchibitions entitled MoMa 2000.

The idea of the ‘project’ crosses generic, disciplinary and cultural frontiers. At a time when writers and artists are increasingly describing their practices as ‘projects’, remarkably little critical attention has been paid to the actual idea of the ‘project’. This collection of essays responds to an urgent need by suggesting a framework for evaluating the notion of the project in the light of various modernist and postmodernist cultural practices, drawn mainly but not exclusively from the French-speaking domain. The overview offered by this volume promises to makes an original and thought-provoking contribution to contemporary literary, artistic and cultural criticism.