Each spiral bound book measures 9 inches by 6 inches and is about 1/4 inch thick.
More after the cut including full photos of select pages.
Honestly I have never made a single recipe out of this book though I have made several of these recipes and do know that the versions presented here are better than the ones I used. Some of these are very classic French recipes and I could not help posting them. Its easy to see why this book and this series is so sought after by collectors after reading this book.
Each image links to a larger picture if you want to read or use the recipes.
Saucisson en Croûte (sausage baked in pastry crust) and Fondue de Fromage (French style cheese fondue)
Quiche au Fromage (open faced cheese tart) and Salade Niçoise (mediterranean vegetable salad)
Soufflé au Fromage (cheese soufflé) and Anchoyade (hot anchovy canapé)
Crêpes Fourrées Gratinées (filled French pancakes), Duxelles and Velouté sauce
Coq au Vin à la Bourguignonne (chicken simmered in red wine with onions and mushrooms)
Boeuf Bourguignon (beef stew with red wine)
Champignons Farcis (baked stuffed mushroom caps)
Carottes Glacées (glazed carrots) and Oignons Glacés à Blanc (glazed white onions) on the left. Pommes de Terre ANna (crusty molded potatoes) on the right.
Profiteroles (cream-puff pastry rosettes) and Compote de Fruits (fruit poached in vanilla syrup)
Mousse au Chocolat (chocolate mousse). There are two indexes, the English one first then one with the French recipe titles.