Reader copy. 1975 Penguin mass paperback (complete edition); 768 pp. with index. Spine is creased; cover has edge wear and light scuffs and scratches; pages tanned; flyleaf has a small peel-off and tear (readability not affected); else still a solid reference copy, with clean, unmarked pages. Ships within the next business day.
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Fair. A readable copy of the book which may include some defects such as highlighting and notes. Cover and pages may be creased and show discolouration. Trade paperback (UK). 768 p. Cookery Library. . Illustrations.
Coryn, Sidonie. SHIP DAILY from NJ w/tracking: GIFT-ABLE AS USED, NOT USED FOR COOKING, not a mark in text; NEAR VERY GOOD TO GOOD (front glossy, but cover wear and creasing is sign of shelf life, pages all clean) AS SHOWN THIS COVER. Trade paperback (UK). 768 p. Cookery Library. Audience: General/trade.12483 12483--"This isn't just any cookery book. It is "Mastering the Art of French Cooking", first published in 1961, and it's a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt: she was a hero who'd gone out there and made a difference. Her books are a triumph, and also a trophy." (AA Gill, "The New York Times"
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