Mastering the Art of French Cooking: Volume Two (First Printing)

Child, Julia; Beck, Simone

Published by Alfred A. Knopf, New York, 1970

About this Item

Vibrantly signed by Julia Child on custom bookplate lightly adhered at front endpaper: "Bon Appetit! Julia Child." Very attractive. Vintage bookplate features decorative pots and pans and script for WGBH TV Channel 2 in Boston where Child's "The French Chef" program was produced. Also, includes ephemeral receipt for auction winner at fundraiser for Channel 21 of Rochester, New York. Julia donated this particular book and signature plate to be auctioned. Stated First Edition at copyright page; title page dated 1970. True first edition with black, white cover titles. Patterned blue fleur-de-lis boards w/red stars, black and white cover and spine titles on blue fields, light shelf wear. Pages near fine; no writing. Deep red endpapers. Bind fine; hinges intact. Original first edition dust jacket, moderate shelf wear, toning; clipped, protected in new clear sleeve. Date code 10/70 at back flap. Rare near fine first edition in same wrapper. This is the 1970 issue of the highly anticipated second volume to Julia Child's wildly successful debut. 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 7.25" x 10.25" design. 555 pages plus 54-page index. Insured post. Size: 4to - over 9¾" - 12" tall. Seller Inventory # 021943

Bibliographic Details

Title: Mastering the Art of French Cooking: Volume ...

Publisher: Alfred A. Knopf, New York

Publication Date: 1970

Binding: Hardcover

Illustrator: Coryn, Sidonie (Illustrations); Child, Paul

Condition: Fine

Dust Jacket Condition: Very Good

Signed: Signed by Author

Edition: First Edition.

Book Type: Book