Anyone who likes to cook French will find this a must-have for her/his culinary library.

Following a brief discussion of equipment needed for making soups and stews, Herrick teaches about the six basic stocks. Then come the luscious recipes for classic French soups this pistou, onion, cheese with croutons, vegetable, salt cod and potato, roasted tomato, and lentil.

There are recipes for delicate consommes as well as a plethora of creamy soups corn, mushroom, chestnut, oyster, and fresh pea. Rounding out the selection are hearty stews Beef Bourguignon, Cassoulet, Pot Roast, and Fruity Curried Lamb Stew.

Not to be missed are the delightful cold soups vichychoisse with asparagus, cantaloupe, and cold red pepper. All are prepared in classic French style but with Ms. Herrick's creative twists on familiar French offerings.