Mastering the Art of French Cooking
New York: Alfred A. Knopf, 1965. Illustrations by Sidonie Coryn. First edition, tenth printing. Fleur-de-lis patterned cloth boards. Lacking dust jacket. Lower rear hinge slightly pulled and tender, faint wear tips, some spots of soiling fore edge, a very good sound copy in custom cut mylar cover. Lacking dust jacket. Item #225520
When Julia Child entered the world cooking stage with her first book published in 1961, she brought with her a sense of joie de vivre the kitchen had rarely seen before. Reading Child's enjoyable dissertations on making an omelette or sole meuniere opened up unexplored and often intimidating terrain to the American cook. One can only imagine the back and forth between purist Simone Beck and the affable Child as she literally and physically translated for the first time the essentials of French cooking for an American audience. Groundbreaking, taste making, captivating,! One can never resist superlatives when speaking of Julia Child.
Briefly inscribed and signed on the half-title page by both Julia Child and Paul Child.
Price: $1,500.00