Quite simply, this volume represents the definitive source of information about Renoir's lithographs and etchings, supplaunting the nearly-impossible-to-find Stella Catalogue Raisonne. Even a casual perusal of such venues as "ebay" is sufficient evidence that serious collectors must rely upon both skepticism and education. This volume is a steadfast companion in seeking genuine Renoir masterworks, an absolute necessity for the graphics collector or gallery.

You like Renoir's work but also want the story behind the paintings. Search no further. This book will impress the serious collector or art historian with the in-depth research on each piece. This book will be enjoyed by newcomers to art appreciation with it's beautiful and large paintings. If you have several books of Renoir's work and haven't purchased this one yet, you don't have the best.

The authors display the artwork wonderfully, each picture's history in detail, and follow-up with extensive notes and references. Treat yourself.

This book is a phenomenal opportunity to visit the best museum without ever leaving your couch. My family loves to relax on a cold day cuddled around the beautiful pages. No sore or tired feet and we can enjoy Renoir.

A very large lovely book with many of Renoir's most famous works. Has a somewhat brief bio as well with many actual photos of Renoir himself, his family and works.

I have read a few books about Rodin and Michelangelo ( like James S. Ackerman's book )and I really enjoyed this book. It is a solid book, it has full-color images, and I recommend it to any art lover.

The nineteenth century French sculptor, Auguste Rodin reveals his keen insights on sculpture and art in general in this short and highly readable volume.

Rodin discusses beauty and nature as well as the art of the past, the Greeks and the Renaissance. The student will get an idea for how Rodin worked as well as what he believed to be the role of the artist and the goal of true art.

This volume of spectacular sculpture rocks. I have never laid my hands on enything quite like it. The pieces are well-written and the photography is excellent. Kudos.

This book contains many wonderful pieces, as well as providing details of Rodin's life during the time he created these enchanting works. I love to turn each page, because his collection always remain fresh and exciting...Jasmine

This book has pretty much every recipe you will ever need. I tend to use to book only as a reference, though, as the recipes are a bit out of date. The recipes provide only the basic ingredients, so beginners may not find the book very useful. For advanced cooks, the Game and Fowl sections are particularly excellent. Also a good resource for French technique.

The book is probably the best reference I've seen. What it isn't is a cookbook for beginners. I'd recommend it for someone that already knows their way around a kitchen and wants a source for myriad (well only 5100) ideas.

I teach Culinary Arts and this is a must have for every serious cook and future Chef. You must have some knowledge of professional culinary techniques to be able to understand and use this book. As one reviewer wrote, this is not a cookbook, it is a reference book, and my students use it when they have to do research work.

In "Memories of My Life" Auguste Escoffier reveals essentially nothing memorable about his life other than his opinion that French ingredients are good and war with Germany is bad (who knew?). The book reads like a Reader's Digest condensation, reduced to little more than "I went here" and "I went there." Yet the book is an important read for culinarians if only because it comes from the Master's own hand. Reading between the lines, we get the impression that Escoffier had a way with people, a way with food, and an extraordinary ability to match one to the other. Hardly the rigid systemizer he is often portrayed, he emphasizes over and over the importance of adapting cuisine to the changing times and targeting the desires of the customer. On this latter point he may have been the unrivaled master. Menus inserted at various points in the narrative reveal that Escoffier was flamboyant in the description of his culinary creations, often shamelessly naming them after the prospective guest of honor. Reveared in his own time by patrons and colleagues, his single-minded dedication to both quality and service should be a lesson to restauranteurs today. As translated from French into English, the prose is at about Junior High level, but this is appropriate since Escoffier had only about an 8th grade education. The narrative is amplified considerably by margin notes that provide background and details probably unknown to the modern reader. Unfortunately, the Glossary is woefully inadequate to the task of translating the menus, which are probably the book's most important feature. In addition, two letters to Escoffier are included near the end of the book that have no obvious purpose, one of them going so far as to suggest that Escoffier's rosy description of the success of the New York Knickerbocker Hotel was not universally shared. Nonetheless, the book is an interesting read and serves as a light companion to Escoffier's more ponderous Le Guide Culinaire.

I know i haven't read his books but i have one called Larousse. He is my grandfather's great uncle so i feel fortunate to be related to such a fantanstic chef. I love his recipes. A lot of them are very easy to do and don't take that much time. So to all of you buy one of his books and try some of his recipes!

This is exceptional work. Shows the development, passion and humanity that this man possessed.

The added timelines show that his development of the gourmet art coincided with other major breakthroughs.

Great tidbits such as the development of the aprix fixe meal, the ala carte way of organizing the restaurant, the origination of Peaches Melba. His history is fascinating, with its interaction with prominent people and wartimes. What a great happening when German Emperor was told that the chef of your upcoming meal is none other than a former war prisoner from France who wants to poision you. When asked about this by one of Emperor's officers inspecting the kitchen, Escoffier replies" "You may dine in peace. If, one day, your country once again seeks war with France, and I am still able, I will do my duty. But for the time being, you may relax and not let anything trouble your digestion."

One is charmed to hear repeatedly of this man's concern for the less fortunate, the retired chefs with no pension, the senior citizens home he attended to, etc.

Great stuff, here. Nothing boring, but fascinating, e.g. note that Ho Chi Minh was working in Escoffier's kitchen preparing vegetables in 1914. Asked why French are such powerhouses in gourmet world, Escoffier said among the reasons was the the people in each area had their specialties which they kept going, and great food at gatherings is relished and past on from generation to generation.

This covers a most influential man in gourmet history, during crucial world/Eurpoean events as well.

Great read.