Mastering the Art of French Cooking. Volumes One & Two.
Beck, Simone, Julia Child and Louisiette Bertholle:
Published by New York: Knopf, 1983
Used
Hardcover
From
Plurabelle Books Ltd, Cambridge, United Kingdom
Seller rating 5 out of 5 stars
AbeBooks Seller since 10 July 2002
Association Member:
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About this Item
Description:
xv 684p xiv 555p large heavy paperbacks, purple cover and green cover, good condition, light wear to edges, textblocks and covers are a little bent, a few light marks, one page has faint stain and creasing, otherwise pages in both volumes are clean and bright like new, very good little-used set Language: English. Seller Inventory # 189503
Bibliographic Details
Title: Mastering the Art of French Cooking. Volumes...
Publisher: New York: Knopf
Publication Date: 1983
Binding: Hardcover
Condition: Good
Top Search Results from the AbeBooks Marketplace
Mastering the Art of French Cooking: Volumes One and Two
Published by
Alfred Knopf, 1973
Used
Hardcover
Seller: Patrico Books, Apollo Beach, FL, U.S.A.
Seller rating 5 out of 5 stars
hardcover. Condition: Good. Includes both books in original box. Ships Out Tomorrow! Seller Inventory # 251209041
Mastering the Art of French Cooking: Volumes One and Two
Published by
Alfred Knopf, 1973
Used
Hardcover
Seller: Roundabout Books, Greenfield, MA, U.S.A.
Seller rating 4 out of 5 stars
hardcover. Condition: Very Good. Condition Notes: 0. Seller Inventory # 1721263
Mastering the Art of French Cooking: Volumes One and Two
Published by
Alfred Knopf
Used
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Good. Good condition. No Dust Jacket 2 Volume set. Slipcase Good.(cookbook, recipes) A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES. Seller Inventory # S18O-00190
Mastering the Art of French Cooking: Volumes One and Two
Published by
Alfred Knopf
Used
Seller: Wonder Book, Frederick, MD, U.S.A.
Seller rating 5 out of 5 stars
Condition: Very Good. Very Good condition. Acceptable dust jacket. 2 Volume set. Slipcase Very Good. (french cooking. cookbook) A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. NOT AVAILABLE FOR SHIPMENT OUTSIDE OF THE UNITED STATES. Seller Inventory # S18O-00056
MASTERING THE ART OF FRENCH COOKING. Volumes One and Two
Published by
Alfred A. Knopf, New York, 1970
Used
Hardcover
Seller: Frey Fine Books, Rougemont, NC, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. Dust Jacket Condition: Good. Sidonie Coryn (illustrator). Reprint, 1st edition. Reprint Volume 1, 1965; 1st edition Volume 2, 1970. Very Good copies in Good dust jackets. 2 volumes, small 4to., 684, 555 pps., bound in decorated cloth with dust jacket. Jackets are chipped at edges and spines, faded & soiled. Tips are bumped. Text edges spotted. Text is unmarked. Bindings are solid. Jackets are now protected in mylar sleeve. Seller Inventory # 32502
Mastering The Art Of French Cooking (Volumes One and Two)
Published by
Alfred A. Knopf
Used
Hardcover
Seller: GridFreed, San Diego, CA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. Good condition with wear and markings. 2-Volume Set. Includes slipcase. Seller Inventory # Z100-00744
Mastering the Art of French Cooking Volumes One & Two (2 Volume Set)
Published by
Alfred A. Knopf, New York, 1970
Used
Hardcover
First Edition
Seller: The BiblioFile, Rapid River, MI, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Good. Dust Jacket Condition: Good. Coryn, Sidonie (Illustrations) (illustrator). First Edition. Two volume set: "Twentieth Printing May, 1971" for Volume One; and a 1970 stated first edition for Volume Two. Each volume with original first edition dimensions, design, layout, and pagination. Volume One features the patterned fleur-de-lis boards with turquoise stars, black and white cover and spine titles on crisp orange fields, moderate shelf wear generally, some corner wear, bump. 1971 date at title and copyright page. Pages very good, clean; no writing. Bright orange top-stain, moderate discoloration. Bind fine, square; hinges intact. Original dust wrapper matching first edition in design, some edge wear, chip, rub, discoloration; clipped, protected in fine clear sleeve. Rare near very good volume one in good wrapper. "Mastering the Art of French Cooking" Volume One 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. 684 pages w/32 page index and a Note About the Author. Volume Two is an early issue first published in 1970 and the revered second volume to Child's wildly successful debut. Dated 1970 at title page and copyright page. Matches first edition in design, content, and material; true first issue with black and white cover titles. Patterned blue fleur-de-lis boards with red stars, red and white cover and spine titles on blue fields, light shelf wear. Pages near fine, bright; no writing. Deep blue top-stain, moderate discoloration. Bind fine, square; hinges intact. Original dust wrapper, near fine; clipped, protected in new clear sleeve. Rare near fine volume two in same wrapper. 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. 555 pages plus a Note About the Authors and a detailed 54-page index with the indices in bold font referring to Volume I. Insured post. Size: 4to - over 9¾" - 12" tall. Book. Seller Inventory # 022713
Mastering the Art of French Cooking Volumes One & Two in Case {Signed by Julia & Paul Child}
Published by
Alfred A. Knopf, New York, 1981
Used
Hardcover
First Edition
Signed
Seller: The BiblioFile, Rapid River, MI, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fine. Dust Jacket Condition: Fine. Coryn, Sidonie (Illustrations) (illustrator). First Edition Thus. Two volume set each vibrantly signed (flat signed & without inscription) by Julia Child and Paul Child at half-title pages: "Julia Child, Paul Child." Very attractive. Apparently, part of a limited set in titled slipcase with both volumes published in 1981: "Thirty-second Printing, January 1981" for v. I; and "Fifteenth Printing, January 1981" for v. II. Navy and gold fleur-de-lis slip-case with white labels remains fully intact and solid with some edge wear, rub; sunning to spine area titles. Case features titles at front and a new summary description for this set at back. Each volume with its original first edition dimensions, design, layout, and pagination. Beautiful original dust wrappers, light shelf wear; protected in new clear sleeves. Volume I features the patterned fleur-de-lis boards with turquoise stars, black and white cover and spine titles on crisp orange fields, light shelf wear. Pages near fine, clean; no writing. Bright orange top-stain. Turquoise endpapers. Bind fine, square; hinges intact. Rare near fine signed volume one. "Mastering the Art of French Cooking" Volume One 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. 684 pages w/32 page index and a Note About the Author. Volume Two is an early issue first published in 1970 and the revered second volume to Child's wildly successful debut. Matches first printing in design, material. Patterned blue fleur-de-lis boards with red stars, red and white cover and spine titles on blue fields, light shelf wear, discoloration. Pages near fine, bright; no writing. Deep red endpapers. Bind fine, square; hinges intact. Rare near fine signed volume two. 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. Over 7 1/4" x 10 1/4" design. 555 pages plus 54-page index detailed in red and black with the indices in red referring to volume one. Insured post. Size: 4to - over 9¾" - 12" tall. Signed by Authors. Book. Seller Inventory # 019899
Mastering the Art of French Cooking Volumes One and Two - SIGNED
Published by
Alfred A. Knopf, New York, 1965
Used
Hardcover
First Edition
Signed
Seller: chessevansgallery, Ojai, CA, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Fine. Dust Jacket Condition: Good. Paul Child (illustrator). 1st Edition. Face page of Volume One is signed, "Bon Apetit, Julia Child" above Volume Two is Betty Evans' bookplate. Betty and Julia were friends and we will provide copies of correspondence between the two with your purchase. Face page of Volume Two has the same, plus signed by "Paul Child." Volume One is without dust jacket and is of lesser quality that Volume Two, which has mylar protected just jacket and is FINE.Volume One quality details: Spine is loose and has clear tape over it. Corners are bumped. Foxing on outer pages and outer page edges. Pages are clean and intact. Quality of Volume TWO: Mylar protected dust cover Dust jacket is taped, creased and worn, with some foxing, and is protected from further wear and tear by mylar over-jacket. Illustrated hardcover is fine, with just a bit of edge wear on lower back spine. Crisp corners. Pages are clean, light dust-stain on upper page box. has light fading on upper edge and spine upper and lower edge, which lip is also soft. Outer page edges are foxed. Upper page box is dust stained gray. Also included with your purchase is a "Whackerspoon," a cooking tool that I made, was named by Julia Child and used on her television show. Noted as used in her "Steak Diane" Recipe in her book "Julia Chiild" and Company. Signed by Author(s). Seller Inventory # 000417
MASTERING THE ART OF FRENCH COOKING VOLUMES ONE AND TWO Signed
Published by
Knopf, New York, 1974
Used
Hardcover
First Edition
Signed
Seller: Rare Book Cellar, Pomona, NY, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. First Edition; First Printing. Both volumes Near Fine in a Very Good+ price clipped dust jacket. Near Fine slipcase. Volume One 25th printing, Volume Two 8th printing. ; Both volume signed on half title page by Julia and Paul Child. ; Signed by Author & Associated. Seller Inventory # 205220