This soft cover book is recommended to gourmands who appreciate fine French cuisine. This guide to the very best restaurants of France is not a unlimited.
It is also not intended solely for those totally at home with haute cuisine. The first 45 pages are an outline of French cuisine with advice on everything from "writing" for a reservation (this is a 1986 edition) to getting to the restaurant to reading the menu, ordering wine and tipping. They also give rough estimates of price which should be totally disregarded. The French consider a fine meal with vintage wine worth a week's salary.
The book describes 4 restaurants in Paris, 19 in the provinces and 1 in Switzerland, detailing meals eaten in them. Mouth-watering at the very least.
The book was written by Barry Bone and Joanne Donsky and recommended by Simone Beck. It is a revised edition of a 1982 publication by Perennial Library, Harper and Row. It is 213 pages and in solid unmarked condition.