Jul 14, 2009 Ma Gastronomie The French cult classic--out of print for a decade--gets a new edition with an introduction by Thomas Keller. Classic French Kitchen Books 1 Comment Save Print Email Enlarge Credit: Los Angeles Times The book still draws food-loving readers, if not for its recipes then for its portrait of a man wholly devoted to the spirit of dining. http://www.latimes.com/features/food/la-fo-gastronomie12-2008nov12,0,6502048.sto... Save Print Email More from Saveur.com Coquilles St-Jacques (Gratinéed Scallops) Key Lime Curd Mahjouba (Algerian Crêpes) The French Press 9 Complete Thanksgiving Menus Related Links Comments (1) by VJOM on 2011-06-05 Isn't it about time the US caught up with the rest of the world and measured ingredients by weight. I for one will not be buying this book as I am tired of trying to figure out what one cup of an ingredient means considering the myriad of problems inherent in this method. Your Comments Please log in to leave a comment. Not a member yet? Sign up here. User Name * Password * Forgot your user name or password?