I took my mom's recipes (Mrs. Josette Barosy Jean), put them together and turned it into this book for her. As I was writing the book, I modernized it by changing the ways things were being done during her time and introduced them to a more modern ways. Like for instance the manual ways, or older utensils or tools to make "Brunoise", "Chiffonade", "Julienne", or to slice, mince, dice, chop, cube, grate, shred, whip, pare food, using instead Chef's knives, or food chopper, food shredder, vegetable choppers, etc...