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Mastering the Art of French Cooking

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Mastering the Art of French Cooking

by Child, Julia; Bertholle, Louisette; Beck, Simone

  • Used
  • fine
  • Hardcover
  • First
Condition
Fine/Very Good
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Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Rapid River, Michigan
Item Price:
£69.48
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About This Item

New York: Alfred A. Knopf, 1973. Twenty-fourth Printing, November, 1973. Patterned fleur-de-lis boards w/turquoise stars, black and white cover and spine titles on crisp orange fields, fine. Pages near fine, sharp. Vintage name at front endpaper: "Jan Shipman". Bright orange top edge. Bind fine; hinges intact. Original dust wrapper with bright crisp spine titles, light edge wear, chip; protected in new clear sleeve. Near fine 1973 printing of the first edition in very good 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 about authors at last page. 684 pages plus index. Insured post.. First Edition. Hardcover. Fine/Very Good. Illus. by Coryn, Sidonie (Illustrations). 4to - over 9¾" - 12" tall. Book.

Synopsis

Mastering the Art of French Cooking is a two-volume French cookbook written by American author Julia Child, Simone Beck, and Louisette Bertholle, both of France. Written for the American market, it was published by Alfred A. Knopf in 1961 (Volume 1) and 1970 (Volume 2). Widely credited with bringing French cuisine into the American home, it has since become a standard in the culinary world. Originally, a third volume was planned but Child lost interest in the project as her television career took off and so Simone Beck published separately what would have been the third volume as Simca's Cuisine .

Read more: Identifying first editions of Mastering the Art of French Cooking

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Details

Bookseller
BiblioStax US (US)
Bookseller Inventory #
020657
Title
Mastering the Art of French Cooking
Author
Child, Julia; Bertholle, Louisette; Beck, Simone
Illustrator
Coryn, Sidonie (Illustrations)
Format/binding
Hardcover
Book condition
Used - Fine
Jacket condition
Very Good
Edition
First Edition
Binding
Hardcover
Publisher
Alfred A. Knopf
Place of Publication
New York
Date published
1973
Size
4to - over 9¾" - 12" tall

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About the Seller

BiblioStax

Seller rating:
This seller has earned a 5 of 5 Stars rating from Biblio customers.
Biblio.co.uk member since: 2005
Rapid River, Michigan
Ask Seller a Question

About BiblioStax

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Glossary

Some terminology that may be used in this description includes:

crisp
A term often used to indicate a book's new-like condition. Indicates that the hinges are not loosened. A book described as crisp...[more]
First Edition
In book collecting, the first edition is the earliest published form of a book. A book may have more than one first edition in...[more]
spine
The outer portion of a book which covers the actual binding. The spine usually faces outward when a book is placed on a shelf....[more]
fine
A book in fine condition exhibits no flaws. A fine condition book closely approaches As New condition, but may lack the...[more]

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