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2019-11-06 05:32:07
Child, Julia; Bertholle, Louisette; Beck, Simone
Mastering the Art of French Cooking (First Printing, August, 1961)
New York: Alfred A. Knopf, 1961. Stated First Edition; Note About Authors dated August, 1961. Signed by Julia Child on signature cut lightly adhered at title page: "Julia Child". Very attractive. Patterned fleur-de-lis boards w/turquoise stars, black and white cover and spine titles on orange fields, some shelf wear, spine sunning. Pages generally good, some w/discoloration to pages, exterior text block from use; no writing. Turquoise endpapers. Bind good; hinges intact. Original first edition jacket, moderate shelf wear, rub, discoloration; clipped, protected in new clear sleeve. Code 10.61 at front flap. Typography, binding, and jacket design by Warren Chappell; illustrations by Sidonie Coryn. The original single volume edition. Solid signed first printing in original wrapper. "Mastering the Art of French Cooking" is for both seasoned cooks and beginners who love good food & long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with over 100 instructive illustrations, is revolutionary in its approach because: It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an i … [Click Below for Full Description]
Bookseller: BiblioStax [U.S.A.]
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