The Food of France. With an Introduction by Samuel Chamberlain

New York: Alfred A. Knopf, 1958. Large, thick octavo (24 x 14.2 cm.), 487, xxx pages. Index. Designed and illustrated by Warren Chappell. FIRST EDITION. Root's sixth book, but the work that established him as a significant writer on food and on Europe. Root had spent almost thirty years in Europe, much of it as a correspondent for the legendary Paris Tribune. In this work, Root famously divides France up by the sources of fat employed in cooking (butter, olive oil, or duck/goose fat). An essential work for all lovers of French food or life, and a work which significantly broadened Americans' understanding of French cuisine. Previous ownership inscription to front paste-down, otherwise fine, in publisher's unclipped dust jacket.