America's best-loved culinary expert brings together her most "magnifique" French recipes in a lavish new trade edition of her classic cookbook. The ...Show synopsisAmerica's best-loved culinary expert brings together her most "magnifique" French recipes in a lavish new trade edition of her classic cookbook. The featured recipes are slightly simplified versions of the classic ones in Child's "Mastering the Art of French Cooking." of photos.Hide synopsis
Description:Fair. I rated book acceptable because of several tears at edge....Fair. I rated book acceptable because of several tears at edge. Book has no markings or writing to cover or text. If used was lightly used as there is really no reader crease. Slight wave to book from improper storage.
Description:Fair. Hardcover with dust jacket, pages securely bound, pages...Fair. Hardcover with dust jacket, pages securely bound, pages tanning with spots on closed edges, shelf and edge wear, cracked to threads, gift inscription on ffep, corners bumped, pages 46-47 have notes and cooking splatters, dust jacket is present but quite worn with tanning, creases, chipping and edge tears, ships in a box, delivery confirmation on U.S. orders.
Description:Fair in Good jacket. Ex-library with usual markings. Minimal...Fair in Good jacket. Ex-library with usual markings. Minimal markings/foxing. Endpapers have slightly tattered fore edge. Dust jacket is toned and protected by mylar. Full refund if not satisfied.
Description:Very good in very good dust jacket. text pages and illustrations...Very good in very good dust jacket. text pages and illustrations fine, brown spots on closed page edges, dj tears, brown stains. . photo dj, red, white, black boards
Description:Very Good. 1968--First Edition. We are not only impatient and...Very Good. 1968--First Edition. We are not only impatient and ship immediately, but we also sprinkle a little JOY on each order!
Description:Very Good. New York: Knopf, 1968. First edition. Hardcover. 424...Very Good. New York: Knopf, 1968. First edition. Hardcover. 424 pp. Very good, in a very good unclipped jacket. Light edge wear with a pull tear at the head of the spine. Jacket has light edge wear and toning.
Description:Very Good. New York: Alfred A Knopf, 1968. First edition....Very Good. New York: Alfred A Knopf, 1968. First edition. Hardcover. 424 pp. Very good, in very good unclipped jacket. Gift inscription on half title page. Photograph pages lightly toned. Jacket edges have minor sunning.
Description:Near Fine in Near Fine jacket. Signed by Author Incribed (by...Near Fine in Near Fine jacket. Signed by Author Incribed (by Julia), "To Don, Happy Turkey! " and signed by Julia Child as well as by Paul Child, who did the drawings and photos for this book. Near Fine in a Near Fine dust jacket. Book has just a trace of edgewear at corner tips and spine-ends, and there's penciled price erasure on the half-title page. Otherwise a lovely copy. Dust jacket has the original Neiman Marcus price sticker on the rear flap. There's a hint of a crease on the front flap and a tiny split (one-sixteenth-inch) at the upper corner of the front panel. Fourteenth printing (1982).
I didn't get this book for myself, so understand that this review is second-hand. I got it for my wife as part of a Julia Child theme birthday gift (she got the pearls, too) after I had taken her to see the movie "Julie & Julia". She couldn't put it down and was noting pages and recipes while wearing her new pearls. It is a very unique cookbook as you would expect from Julia Child. Any cook (or kook) would love it.
If you have been ordering the old French Chef TV series to watch, purchasing a lot of eggs, butter and cream, this is the book you want. I am enjoying it a lot. It isn't just recipes from the TV series, it has a lot of background on Julia and how the series was produced. Not all of this was in Julie and Julia, the new movie. I tend to read cookbooks as novels and collect vintage cookbooks so I see history in the making in them. Since we have been watching The French Chef series we weren't writing out the recipes, except now we see they aren't all in this book. That was disappointing. But it does say which show # a recipe is from. We have been cooking from the book and find it a delight. Being a pocketbook paperback with a tight binding doesn't make it easy to lay out and read the recipe. But all in all, it is a delight to cook and eat these lovely recipes and read the stories that come along with it. A little more fun is that the recipe titles are in English and French so we are picking up a little French, and think we are sounding quite cosmopolitan to boot. Voila!
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