The sequel to the classic Mastering the Art of French Cooking. It has a brilliant selection of recipes that will not only add to the repertory but ...Show synopsisThe sequel to the classic Mastering the Art of French Cooking. It has a brilliant selection of recipes that will not only add to the repertory but will, above all, bring the reader to a yet higher level of mastering the art of French cooking. Among its many treasures: the first authentic, successful recipe ever devised for making real French bread; soups from the garden, chowders and bisques from the sea - including great fish stews from Provence, Normandy, and Burgundy; meats from country kitchens to haute cuisine, in master recipes that demonstrate the special art of French meat cookery; chickens poached (13 ways) and sauced; vegetables alluringly combined and restored to a place of honour on the menu; a lavish array of desserts, from the deceptively simple to the absolutely splendid.Hide synopsis
Description:Good. Hardcover with dust jacket, pages clear and bright, shelf...Good. Hardcover with dust jacket, pages clear and bright, shelf and edge wear, cracked, corners bumped, tanning on cover edges, previous owners embossed seal on fly leaf, dust jacket present but worn with tanning, soiling, rubbing, chipping and edge tears, packaged in cardboard box for shipment, tracking on U.S. orders.
Description:Good. Clean and complete with sound square binding. No names or...Good. Clean and complete with sound square binding. No names or interior markings. Light bumping to the binding corners and wear to the edges of the dustjacket. First edition stated on the copyright page but no price of the dustjacket flap. Probably a book club issue.
Description:Good in Good jacket. 4to-over 9¾"-12" tall. xxxii, 355 pp.,...Good in Good jacket. 4to-over 9¾"-12" tall. xxxii, 355 pp., illus., index; 26 cm. Topstained blue. Good+. Firm binding, clean inside copy. Header cap (crown/spine) nicked. Expected browning. Dust jacket with a tanned spine. OVERSIZE! No priority/international, except by special arrangement.
Description:Fair. 1970. Ex-library with usual markings (date due slip,...Fair. 1970. Ex-library with usual markings (date due slip, stickers, stamps, etc..). Cover is worn to boards along bottom edges. Binding is very loose, but pages remain secure and in good reading condition. Dust jacket protected by plastic. Buy with confidence! 100% satisfaction guaranteed.
Description:G+ / G- STATED FIRST EDITION; LOOKS LIKE PRINTED AROUND TIME OF...G+ / G- STATED FIRST EDITION; LOOKS LIKE PRINTED AROUND TIME OF PUBLICATION (COPYRIGHT OR TITLE PAGE AVAIL ON REQUEST). FRONT OF DUSTJACKET IS MARRED WITH SOME INK SCRIBBLING; ALSO SMALL AMT ON BOTTOM PAGE TIPS.
Description:Good in Good jacket. 8vo-over 7¾"-9¾" tall Later Printing (1979)...Good in Good jacket. 8vo-over 7¾"-9¾" tall Later Printing (1979). Includes Index. No Ownership Information Present. The Page Edges Are Lightly Tanned. The Jacket Has Moderate Wear And A Few Small Chips And Tears.
Description:Sidonie Coryn. Very good in fair dust jacket. Dust jacket has...Sidonie Coryn. Very good in fair dust jacket. Dust jacket has small tears in four places. Book itself has clean pages, slight slant to the spine. Sewn binding. Cloth over boards. 622 p. Contains: Illustrations. Mastering the Art of French Cooking, 2. Audience: General/trade.
This is my second copy. Can be read for entertainment as well as a guide for preparing food. I won't be cooking my way through it, writing a book about it or making a movie, but I will continue to enjoy Julia's cookbook
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited, Baker & Taylor, Inc., or by their respective licensors, or by the publishers, or by their respective licensors. For personal use only. All rights reserved. All rights in images of books or other publications are reserved by the original copyright holders.
You're signed up (and we ♥ you). Watch for our Welcome e-mail and your first coupon. Thanks!