See my detailed review of the 2 volume set under volume 2.  This set is a classic which empowered the home cook and demystified the hold that defined in its day  "French" as the height of culinary achievement.  Not by demeaning the cuisine but by showing that it cou  ld be produced at a very high level in the home kitchen.

This cuisine in the modern world must share the stage with other cuisines of this globe which are highly refined as well.

Just because one is a vegetarian (or almost a vegetarian) , it seems inapprorpriate to demean a book that includes such dishes--any more than it is appropriate to demean a vegetarian book for not including meat or a vegan book for not including milk or eggs.

Trends in food come and go.  For example, eating only or primarily what you can produce on your own farm has gained a certain romanticism in current fadism, but is not a reality for real life for most folks.  The current locovore fads are seemingly more prevelant in California than in other places.  Hmmm.  Given the distribution of agricultural production of food for this country this seems fairly easy.  Should those of us who live in NYC give up orange juice?