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2020-05-22 03:35:13
Child, Julia; Bertholle, Louisette; Beck, Simone
Mastering the Art of French Cooking [Signed]
New York: Alfred A. Knopf, 1961. Published October 16th, 1961; no other dates. Signed by Julia Child signature cut adhered at title page: "Julia Child". Very attractive. Patterned fleur-de-lis boards w/turquoise stars, black and white cover and spine titles on crisp orange fields, moderate shelf wear. Pages very good; no writing. Moderate discoloration to exterior text block. Bind fine; hinges intact. Original first edition jacket, moderate chip, toning; unclipped 10.00, protected in new clear sleeve. Typography, binding, and jacket design by Warren Chappell; illustrations by Sidonie Coryn. The original single volume edition. Rare near very good October printing preserved 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 infinite number of elaborations bound to increase anyone's culinary repertoire. A note abo … [Click Below for Full Description]
Bookseller: BiblioStax [United States]

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