Product Description
Published October 16th, 1961; no other dates. Beautifully signed by Julia Child and Paul Child on signature cut lightly adhered at half-title page: "Julia Child, Paul Child". Very attractive. Patterned fleur-de-lis boards w/turquoise stars, black and white cover and spine titles on orange fields, light corner, edge wear. Pages near fine, clean with attractive light toning; no writing. Orange top-stain. Bind fine, square; hinges intact. Original dust wrapper, moderate edge wear, chip; clipped, protected in new clear sleeve. Uncommonly bright spine titles and orange fields. Code 10/61 at front flap. Typography, binding, and jacket design by Warren Chappell; illustrations by Sidonie Coryn. The original single volume edition with Simone Beck atop authors at cover and title page. Scarce near fine October printing in sharp 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. 684 pages w/32 page index and a Note About the Author. Insured post. Size: 4to - over 9¾" - 12" tall
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