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 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 ...
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 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.
Very Good in Very Good jacket. Very Good Copyright 1970, 32nd printing 2009. A copy that has been read, but remains in excellent condition. Pages are intact and are not marred by notes or highlighting. The spine remains undamaged. ***** SYNOPSIS Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, the continuation of `Mastering the Art of French Cooking' by Julia Child and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States. This volume is truly a simple extension of the material in the original work, which was recently published in a 40th anniversary edition by its publisher, Alfred E. Knopf and its principle author, Julia Child. As told in Ms. Child's autobiography, the original manuscript brought to Judith Jones at Knopf ran to over a thousand printed pages. About two fifths of that material was put to the side and most of it appears in this second volume. All this means is that you are unlikely to really have a full coverage of the subject of French Cooking as intended by the authors unless you have both volumes. ***** *****MY SHIPPING PLEDGE ***** Orders placed by 4pm CST will be shipped same day. Shipments are packaged by ex-shipping dept., head inside fluted and/or box board. Any other requirements from you, please contact us immediately.
Good in Good jacket. New York: Alfred A. Knopf, 1970. First edition. Hardcover. 555 pp. Good, in good unclipped jacket. Spine sunned with small closed tear to head. Front flyleaf, rear flyleaves and rear endpapers have newspaper clipping taped in, else very good. Jacket has moderate edge wear along spine and top edge of panels. Damp staining to bottom edge of jacket. Tears to spine repaired on interior with book tape.
Very Good. Excellent condition. 1970, Third Printing, December 1970. Pristine, unmarked pages. Appears unused. DJ very good, unclipped, with wear to edges. DJ spine has fading. Cover boards and binding are excellent. (d)
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
Feb 17, 2011
New! Gave to my daughter for Christmas. My daughters watch the movie and now they want to cook their way through the book.
Apr 8, 2010
This had what I was looking for after seeing the movie.
Oct 29, 2009
Where is it?
I ordered the book a couple of months ago and was away most of that time. I expected it to be here when I returned home and it was not. So at this point, I wish I had not ordered it.
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