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 in Good jacket. New York: Knopf, 1970. First edition. Hardcover. 555 pp + index. Very good, in a good unclipped jacket. Lightly bumped at spine and board corners with small brown stains to fore edge. Clean, unmarked text. Jacket has a 3 x 2 inch brown stain to rear panel. Edges chipped/rubbed with small open tears to spine.
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.
Very Good. Volume 1 of this pair is a first edition, later printing, with no marks or marginalia, appears to be unused. Volume 2 is a stated first edition and first printing. This volume has PO name neatly written at the top of the FFEP; is also clean with solid corners and no other marks or marginalia. the lettering on the spine is very pale, possibly from sun exposure. Dust jacket is missing on both volumes and cover design in strong blue and red shows an overall pattern of fleur-de-lis.
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.
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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