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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
  • good
  • Hardcover
  • First
Condition
Good/Good
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Seller rating:
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Rapid River, Michigan
Item Price:
£99.06
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About This Item

New York: Alfred A. Knopf, 1972. Stated twenty-second printing, August, 1972. Patterned fleur-de-lis boards w/turquoise stars, black and white cover and spine titles on orange fields, moderate shelf wear, some spine sunning. Pages near fine, clean, no writing; moderate residue at front endpaper. Turquoise endpapers. Bind fine; hinges intact. Dust jacket, moderate shelf wear, rub, discoloration; unclipped 12.50, protected in new clear sleeve. Small price tag at front flap: "Abraham & Straus 11.89". Good early printing w/original wrapper. Original single volume edition. "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. Good/Good. Illus. by Coryn, Sidonie. 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 #
021171
Title
Mastering the Art of French Cooking
Author
Child, Julia; Bertholle, Louisette; Beck, Simone
Illustrator
Coryn, Sidonie
Format/binding
Hardcover
Book condition
Used - Good
Jacket condition
Good
Edition
First Edition
Binding
Hardcover
Publisher
Alfred A. Knopf
Place of Publication
New York
Date published
1972
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
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About BiblioStax

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Glossary

Some terminology that may be used in this description includes:

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]
jacket
Sometimes used as another term for dust jacket, a protective and often decorative wrapper, usually made of paper which wraps...[more]
shelf wear
Shelf wear (shelfwear) describes damage caused over time to a book by placing and removing a book from a shelf. This damage is...[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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