This is the classic cookbook, in its entirety - all 524 recipes. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This ...Read MoreThis is the classic cookbook, in its entirety - all 524 recipes. Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than 100 instructive illustrations, leads the cook from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. The focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations, bound to increase anyone's culinary repertoire. The techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable.Read Less
Good. Good+ hardcover. No DJ. VOLUME 2 ONLY. Pages are clean and unmarked. Covers show light edge wear with rubbing. Tanning on spine. Binding is tight, hinges strong. Book slightly shelf-cocked.; 100% Satisfaction Guaranteed! Ships same or next business day!
Good. No dust jacket. Covers have minimal scuffing/wear/bending to edges/corners, pgs are clean & tight, covers do have slight soiling, previous owners name on front flypg, spine is a bit loose but intact. Sewn binding. Paper over boards. Audience: General/trade.
Fair. Hardcover book with dust jacket in acceptable condition, dust jacket has some chipping, edge and shelfwear, Pages are clean but binding is loose starting and staring to seperate on first inside page, Still a good copy for reading, Prompt shipping with delivery conf# and Satisfaction Guaranteed. 8-13-4.
Very Good in Good jacket. Very Good + FREE BONUSES (see below) A copy that has been read, but remains in very good condition. DJ some wear, mainly needs a tape repair bottom front. Pages are intact and are not marred by notes or highlighting. The spine remains undamaged. ***** SYNOPSIS A classic continued: a new repertory of dishes and techniques carries the reader into new areas of Mastering the Art of French Cooking ******FREE BONUSES: JAMES BEARD a Biography by Robert Clark (hardback); "TIME/LIFE Foods of the World: The Cooking of Provincial France (spiral-bound)***** *****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.
Coryn, Sidonie (Illustrations); Child, Paul. Very Good in Very Good jacket. Book. 4to-over 9¾"-12" tall. Signed by Author Flat signed at title page: "Julia Child". Stated First Edition at copyright page; 1970 date at title page. Patterned fleur-de-lis boards w/red stars, red and white cover and spine titles on blue fields, lt. shelf wear. Pages fine, no writing. Blue top-stain; some discoloration. Bind solid, hinges intact. Dj lt. edge wear; protected in new clear sleeve. Very good example. A classic continued: an additional repertory of dishes and techniques carries the reader into further discoveries to savor. Mastering the Art of French Cooking Volume Two is for both seasoned cooks and beginners who love good food & long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with over 100 instructive illustrations, is revolutionary in its approach because: It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection. It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations bound to increase anyone's culinary repertoire. A note about authors at last page. Oversize 7.25" x 10.25" design. 555 pages and a 54-page index.
Signed by Author Fine--bright, clean and unmarked--in a near-fine dust jacket with a touch of rubbing to the corners. Price clipped with new price sticker affixed at top of front flap. INSCRIBED BY JULIA CHILD ("Bon Appétit to-------, Julia Child') on the half-title, and signed below that by her husband Paul Child. A beautiful signed copy.
First edition, later printing. Signed by both Julia Child and Simone Beck. Signed, "Bon Appetit! Julia Child." Inscribed by Simone Beck, "To Barbara Hope you are a good cook? With "Bon courage" Best wishes Simca." Fine in a fine dust jacket. Julia Child's Mastering the Art of French Cooking is arguably the most influential work on French food ever published in the United States. A "self-confessed ham, she became a darling of audiences… almost from the moment she made her debut in 1963 at the age of 50" (New York Times).
This was a gift for my wife who got into Julia's story and subsequently her books.
Oct 6, 2011
I enjoyed this book very much. The instructions and teaching that this book gives are excellent. With that said, it is not my favorite cookbook: the recipes are somewhat complicated. I highly recommend this book for the serious chef ( or the not so serious chef who wants to learn more about gourmet cooking)
Mar 10, 2011
have read a little of this but havent begun to try recipes. they should all be good/
Feb 3, 2011
just as described and quick delivery. I love Julia. I had been a Martha fan but Julia is the real deal. she truly loved to cook and get others to love cooking also.
Dec 16, 2010
I love it!!! it's the best!! So easy to follow, love the pics!
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