Product Description
Vibrantly signed by Julia Child and Paul Child on signature cut lightly adhered at deep red front endpaper: "Julia Child, Paul Child" Very attractive with underscore flourishes.
Stated First Edition at copyright page; title page dated 1970.
True first edition with black, white cover titles.
Patterned blue fleur-de-lis boards w/red stars, black and white cover and spine titles on blue fields, light shelf wear, clean.
Deep blue top-stain.
Pages fine, bright; no writing.
Deep red endpapers.
Bind fine, square; hinges intact.
Original first edition dust jacket, moderate shelf wear, discoloration, spine toning; unclipped 12.50, protected in new clear sleeve.
Date code 10/70 at back flap.
Rare near near fine first edition in very good original wrapper.
1970 first edition of the highly anticipated second volume to Julia Child's wildly successful debut.
A classic continued: an additional repertory of dishes and techniques carries the reader into further discoveries to savor.
"Mastering the Art of French Cooking Volume Two" 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 about authors at last page.
Over 7.25" x 10.25" design.
555 pages plus 54-page index.
Insured post.
Size: 4to - over 9¾" - 12" tall
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