CHILD, Julia; BERTHOLLE, Louisette, BECK, Simone
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.