Very good. No dust jacket. very good. boards have minor spotting o/w has minor bs. bump tips/edge/spine wear. text has minor but noticable spotting to edges o/w clean+ no reminder/names, sq., tight, solid. no dj. a great vintage reference copy. fast... 26 cm. Includes Illustrations.
As New in Fine dust jacket. This specific hardback book is in like new condition with a hard board cover that has sharp edges and corners and has a tight binding. The pages are clean, crisp, unmarked and uncreased. The dust jacket is in fine condition with little wear if any. We package all books in custom cardboard book boxes for shipment and ship daily with tracking numbers.; "Rarely are we able to say with certainty that a book is at the top of its subject in regard and quality. This book, 'Mastering the Art of French Cooking' by Julia Child, Louisette Bertholle, and Simone Beck is certainly in that most unique position among cookbooks written in English and published in the United States. With Julia Child's celebrity arising from her long series of TV cooking shows on PBS, it may be easy to forget how Ms. Child rose to a position with the authority that gave her the cachet to do these shows in the first place. This book is the foundation of that cachet and the basis of Ms. Child's influence with an entire generation of amateur and professional chefs. It may also be easy to forget that this book has three authors and not just one. The three began as instructors in a school of French cooking, 'Les Ecole des Trois Gourmandes' operating in Paris in the 1950's. And, it was from their experience with this school that led them to write this book. To be fair, Julia Child originated a majority of the culinary content and contributed almost all of the grunt work with her editors and publisher to get the book published."; 10.10 X 7.40 X 1.80 inches; 684 pages.
Very Good. Book club edition. Signed by Julia Child and her husband Paul on the half title page. Near Fine with light rubbing at corners and spine ends. In a Very Good dust jacket with light rippling to front panel, toning to spine and edge of rear panels and light edge wear. A very sharp copy.
Good. B001KK2NDQ original 1961 Knopf hard cover-1st edition 2nd printing (Oct 16, 1961-1st printing was August) no dust jacket-some staining to cover and page edge-2 inch tear on cover at binding-webbing showing at front leaf-otherwise binding strong contents clean-enjoy.
Good. First edition, second printing. In Good+ condition, with signs of age and some use in the kitchen. Pages are toned, with some pencil markings, bumped corners and occasional staining. Cloth shows edge wear, soiling, darkening to the spine and wear at the spine ends. First edition, second printing.
Good; Collectible. SIGNED by author, inscribed "Bon Appetit to Dennis from Julia via Albert 4/VIII/72." Later printing (1971). Some staining on closed page edge and splash on 2-3 interior pages. Binding is strong and square with small tears on top and bottom spine edges. Sun fade to spine. Decorative boards otherwise in very good condition. Jacket has much edge wear with some tears and small chipping. Price-clipped. Now in mylar. Fast shipping.
Very Good. Signed. Twentieth printing. Signed by Julia Child on the half-title page, inscribed to previous owner. Near Fine, with several small spots to the edge of the page block, light perfume odor to pages, light toning to spine. A very lovely copy, signed by the author.
Excellent quality - fast shipping. Great Service +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++
Sep 3, 2009
art of french cooking
speedy delivery, book arrived in condition as described. Would definately recommend to a friend.
Apr 10, 2009
Julia Child Rocks!
I had to get this early edition book after reading Julia Child's "My Life in France" in which she explains how this "cookery book" came to being. This tome uses precise language yet it retains all of Julia's wit and charm. As a reference, it is very user friendly and unintimidating because Julia is there guiding every step. It is not just a cook book but a piece of culinary history.
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