Mastering the Art of French Cooking by Child, Julia; Bertholle, Louisette; Beck, Simone - 1964

New York: Alfred A. Knopf, 1964. Stated Sixth Printing, May 1964. Patterned fleur-de-lis boards w/turquoise stars, black and white cover and spine titles on crisp orange fields, light shelf wear. Original first edition cover titles with Simone Beck listed above Julia Child. Pages near fine, no writing; small vintage address label inside cover. Turquoise endpapers. Deep orange top edge. Bind fine; hinges intact. Typography and binding by Warren Chappell; illustrations by Sidonie Coryn. Near fine sixth printing. "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. Illus. by Coryn, Sidonie (Illustrations). 4to - over 9¾" - 12" tall. Book.