Comments: We are totally confused about the title. These appear to be most of the classical French dishes – ranging from appetizers, soups, salads and sandwiches, eggs and chesses, potatoes, main courses, and desserts – but we can't see any reference to one pot. Most use a number of pots and pans and bowls.
We infer from the text that these are easy-ish recipes, and perhaps that some have been made easier than the traditional methods of making the dishes. From our perspective, this is a really appealing, not-overwhelming, all-around good French cookbook. It would be great for anyone starting out in French cooking and great as a gift. If you already have a number of French cookbooks, you probably already have many of these recipes. If you're a cooking novice, this may be a little over your head.
There are some quite obscure cheeses and hard-to-find cuts of meat that may challenge you. There are some garnishes and sauces that are specified but not included in the book – crème anglaise and caramel sauce, for example. We always thought ravigot sauce included capers. Otherwise, this is one of the best small French cookbooks we've seen in quite a while.