I have been cooking for nearly 50 years. About ten years ago I happened on the French original of this book, but I was unable to get a copy in the States. I bought the translation and have used it probably monthly since then--this a lot since I normally don't use cookbooks. The book is full of advice, great pictures and fabulous recipes. Go for it.
It's a book that you'll use often even though many of the recipes are quite complicated. They often wow my vegetarian guests, particularly friends last night, who demanded how to get hold of the book. It's regrettable that it is out of print, but it is still widely available.
Is wonderful in a kitchen what's posible to do, sometime with the most prosaic of the things An onion, may become a work of art, and this is the case I'm very partial to Roger Verge, is a great cheff, and even the basic, becomes a master
You never knew how good braised fennel ala Roger Verge's touch could be. Vegetables can be front and center when deftly handled. Braising as the French do, or roasting makes farm fresh jump with flavor. And if you do sauce them up, get over it, you're eating vegetables!