Some years ago, Len Deighton devised 50 cookstrips illustrating the fundamental facts of French cooking. These strips were published in the Observer and later incorporated in the first edition of Basic French Cookery Course. This revised edition provides a planned course in French cookery. The first half consists of practical help, from choosing a saucepan and a cheese to pronouncing and translating a French menu. The second half of the book contains 50 cooking lessons in an easy-to-follow cookstrip form. Each lesson illustrates a technique, a process or a category of dish. Most recipes have been chosen because they provide the cook with dozens of variations, for instance souffle, crepes and mousse. The book also guides readers through the French wine list and menu, providing a dictionary of French and English culinary words. Importance is attatched to the kind of utensils used and the storing of food, and a special feature of the book is its easy-to-follow chart of sauces.