Dinner in a French grandmother's house was never a project. It was a bowl of soup, something golden baked in a dish, a green salad and a piece of cheese. Colette walks through twenty five real French evening dinners, from Provencal garlic and sage soup and Alsatian flame tarts to Swiss chard gratin, potato omelette, cheese souffle and peas cooked with lettuce, with what each one is, where in France it comes from, how it is made, and what an American cook can buy at a normal supermarket to make it tonight. Recipes are given in American cups, spoons and Fahrenheit, with plain food safety notes where eggs, mushrooms or chestnuts are involved.

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