Mastering the Art Of French Cooking, Volume One

New York, New York, U.S.A.: Alfred A. Knopf, Inc., 1965. 5th or later Printing. Hardcover. Very Good/No Jacket. Coryn, Sidonie. The bible of French cooking for the American chef. Orig. published in 1961, this is the 9th Printing from 1965 with the classic fleur-de-lis cover design. In 684 pages + Index (32 pages), with pen-and-ink illustrations throughout by Sidonie Coryn. Oversized hardcover is in VG condition: very clean, binding straight & strong, pages white with mild tanning around edges. NO writing/underlining/highlighting; NOT ex-lib. Slight fading & light soil to spine, very light edgewear. An exceptionally clean copy! Unfortunately, the DJ is missing. Please see our 5 photos--these show the EXACT book you will receive from us--NOT stock images! Description & photos copyright Gargoyle Books 2019. Same Day Shipping on all orders received by 2 pm Weekdays (Pacific time); Weekends & holidays ship next business day. SORRY: book is too large for expedited domestic or international shipping without substantial (at least double) postage increase per USPS rates.

NY: Alfred A. Knopf, 1979. (USA) 31st printing (1979) . No markings, Near Fine in price-clipped Very Good dust jacket with a bit of rubbing to the head of the spine panel. DJ is in mylar sleeve. Patterned boards, xxxii, 684pp, xxxii index. B&W instructional drawings in text. This is classic which introduced North Americans to the art and technique of French cooking. The recipes are clearly arranged with a master recipe introducing the technique and then recipe variations. David Rosengarten ( in TASTE) says that this book was for him, "the most important book" as "it was a book to work through systematically, not a book to surf...If one does work through this book page by page...one has taken the equivalent of a cooking course". A heavy book. (3.0 JM FO 47/1. Hardcover. Near Fine/Very Good. Illus. by CORYN, Sidonie. 8vo - over 7¾" - 9¾".

Alfred A Knopf. Very Good in Good dust jacket; Clean. Binding sl stretched. Price clipped . DJ has a lot of wear, tears, chips. Overweight, oversized, 4 lbs. Volume 1 . only.. 1974. Later Printing. Hardcover. 4to 11" - 13" tall; 716 pages .

NY: Alfred A Knopf, 1971. (USA) 20th Printing. No markings, small cooking spots here and there to pages faint fading to the red dye to top edge of pages, fading to red colour of spine, hinges fine, Good used copy ; lacking the DJ. 26 x 18cm, patterned cloth, xvi, 684pp, xxxii index. B&W instructional drawings in text. A classic which introduces North Americans to the art and technique of French cooking. The recipes are clearly arranged with a master recipe introducing the technique and then recipe variations. This is the first volume, first published in 1961; there was a second volume first published in 1970. David Rosengarten ( in TASTE) says that this book was for him, "the most important book" as "it was a book to work through systematically, no a book to surf...If one does work through this book page by page...one has taken the equivalent of a cooking course". (3.8 JM FO 48/6. Hard Cover. Good/No Jacket. Illus. by CORYN, Sidonie. 8vo - over 7¾" - 9¾" tall.