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Mastering the Art of French Cooking Volume 1  by Julia Child

Mastering the Art of French Cooking Volume 1 by Julia Child

Mastering the Art of French Cooking Volume 1  by Julia Child
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Mastering the Art of French Cooking Volume 1 by Julia Child Paperback - 1983

by Julia Child

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Details

  • Title Mastering the Art of French Cooking Volume 1 by Julia Child
  • Author Julia Child
  • Binding Paperback
  • Edition Updated
  • Pages 752
  • Volumes 1
  • Language ENG
  • Publisher Knopf Publishing Group, New York
  • Date 1983-09-12
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # 920591
  • ISBN 9780394721781 / 0394721780
  • Weight 2.8 lbs (1.27 kg)
  • Dimensions 9.9 x 7 x 1.5 in (25.15 x 17.78 x 3.81 cm)
  • Themes
    • Cultural Region: French
    • Ethnic Orientation: French
  • Library of Congress subjects Cookery, French, Cooking, French
  • Library of Congress Catalog Number 83048113
  • Dewey Decimal Code 641.594

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About this book

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.

First Edition Identification

The first edition of the first volume, published in 1961 by Knopf in patterned white boards and a blue and white pictorial jacket states "First edition" on the copyright page. The first of the second volume was not published until 1970 in similarly patterned boards and a dark blue and white jacket, and also states "First Edition" on the copyright page. Both are highly collectible, and as with most cookbooks, copies in nice condition with a jacket are uncommon. Childs' signature adds considerable value to each and in fact even early printings can be quite valuable with the authors' signatures.

About the author

JULIA CHILD, a native of California and a Smith College graduate; Simone ("Simca") Beck, French-born and -educated; and Louisette Bertholle, half French and half American, educated in both countries, represented an even blending of the two backgrounds and were singularly equipped to write about French cooking for Americans. Child studied at Paris's famous Cordon Bleu, and all three authors worked under various distinguished French chefs. In 1951 they started their own cooking school in Paris, L'Ecole des Trois Gourmandes, at the same time that Mastering the Art of French Cooking was taking shape. After that, Simone Beck published two cookbooks, Simca's Cuisine in 1972 and New Menus from Simca's Cuisine in 1979, and she continued to teach cooking in France until her death in 1991. Louisette Bertholle also had several cookery books published. In 1963, Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
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