Michel Richard's recent death brought me to this book, and I was glad to get it. I often find that older cookbooks can lead us back to essential dishes that either fall by the wayside, or become nearly unrecognizable when modified by trends and fads. Richard's take on food and its preparation is refreshingly unpretentious. "Beautiful food is its own best garnish . . . food must be presented as simply as it is conceived" is but one of his philosophies that resonated with me. His Roast Chicken with Garlic, Shallot and Potato, Super Pistou with Beef, and Steak with Garlic-Ginger Jus, alone, are worth the price. No better way to remember a great chef than to prepare his recipes.