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. 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 in Fair jacket. First printing with 4/68 code on...Very Good in Fair jacket. First printing with 4/68 code on jacket and no statement of later printings. Book is tight and unmarked, jacket is torn chipped and soiled now in mylar. Please email for photos.
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:Child, Paul (Drawings and Photographs) Fine in Very Good jacket....Child, Paul (Drawings and Photographs) Fine in Very Good jacket. 8vo-over 7¾-9¾" tall. Signed by Author Stated eighth printing, May 1972. Signed on WGBH TV bookplate at frt. endpaper: "Bon Appétit, Julia Child." Very attractive. WGBH, Channel 2, Boston, was Julia Child's launching station to her future success w/show entitled "The French Chef" from which this title's recipes are derived. Red pictorial boards, lt. shelf wear. Pages fine. Dj moderate edge wear, rub; unclipped 6.95, protected in new clear sleeve. Classic jacket design w/cover photo and titles as show w/multiple shots of show w/summary at back. 424 pages w/seventeen page index. Insured post.
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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