I discovered this cookbook as a teenager, bought it, and have used it ever since. It is a beautiful book, with numerous colored photos, and anecdotes preceding each recipe (each in a different colored text, adding great visual appeal). And some of my all-time favorite and best recipes come from this book -- the strawberry meringue torte (the world's best dacquoise), pecan roll (I usually use toasted filberts), Spanish omelet, ratatouille (better than any other I've tried), broiled stuffed tomatoes, etc. The only caveat is that the author is a professional chef (former chef to Jacqueline Kennedy), so she's not always nit-picking about absolute precision in recipes. Although the baked goods seem fail-safe, I had to double the amount of lentils to get a thick lentil soup. This book is as good for reading (e.g., what the Kennedy children enjoyed from her kitchen, Billy Rose's favorite cheesecake, how the German-born author discovered that even Americans who hate turkey demand it for Thanksgiving, etc.) as for cooking. When it was in print, I gave copies to almost all of my friends; now that it is available used on Amazon, I will have to see who missed out. Everyone, without fail, has loved this book. If you like to cook or read about cooking, this book is definitely for you.

I own all of Annemarie Huste's cookbooks, and have had great success with her extraordinary recipes. The recipes unquestionably merit five stars. I gave the book three stars, only because those I've tried have required a bit of fiddling (which is normal for any chef's recipes), such as doubling the quantity of lentils in the lentil soup. However, they are definitely worth it -- and each one I've tried has immediately moved to my "keeper" file.

This particular book includes the recipe for Chocolate Mousse Normandy, which she mentioned in her first book (_Annemarie's Personal Cookbook_). It seems that this was the recipe used to secure her position working for Billy Rose (before she became chef to Jacqueline Kennedy Onassis). In addition to running a cooking school, she apparently prepares elegant private dinners for certain functions. Friends who have eaten there (and who are accustomed to dining at NYC's most elegant restaurants) rave endlessly about ! how unbelievably delicious her food was.

This particular book differs from her others in that it calls for margarine instead of butter. For such dishes as the aforementioned mousse, I recommend substituting butter. Likewise, as stated above, bear in mind that Ms. Huste is a professional chef. Accordingly, be prepared to modify the quantities. The results will be well worth it.