226 pages, indexed and illustrated. Foreword by Anne Willan. The jacket is bumped at the edges and torn both at the head of of the front and at the head of the back flap; apart from an ownership stamp on the front end paper, half title page and title page, the book apppears unused. "Jean Conil's Cuisine Fraicheur is a remarkable new system of food preparation for the gourmet, the mainly vegetarian, the health-conscious, slimmers, and all who want (or need) to improve their eating habits and make the most of their life. The great master chef Jean Conil imaginatively uses raw vegetables, salads, fruits, sea and wild plants, and lightly cooked eggs, fish and poultry, to create 150 recipes. They are devised for one or two people, but are simply expandable by multiplying the ingredients for families or for entertaining. There are also special menu charts for dieters and a food value chart. Packed with new ideas for all seasons, Jean Conil's Cuisine Fraicheur is practical, economical and, with a variety of wonderful natural flavours, purely delicious." (Front flap) " Conil, 1917-2003, ' was a renowned chef whose life mission was to improve the cuisine of his adopted country, England. Descending from a long line of chefs who had cooked for such historical figures as Louis XVI and Napoleon III, Conil was educated at Stanislas College in Paris and trained under famed chef Auguste Escoffier." (Encyclopedia)