This book is part of a series relating to surgical technique. It is well prepared by authors specially trained in their fields. Some will not be known perhaps to American readers since they are from France. There are others, however, whose reputation has spread to other countries and whose writings are familiar to those who search the literature or attend lectures elsewhere than in the United States. The books are in French but are well written in a style that encourages reading without any profound knowledge of French. One who is familiar with his field and has a working knowledge of French should be able to read these books easily and should find them welcome additions to his library.