Mastering the Art of French Cooking; Volumes I & II
New York: Alfred A. Knopf, 1971 & 1973. Coryn, Sidonie. Hardcover. 684 pages. 26 x 18.5 cm. Published October 12, 1961. The still masterful and continually popular cookbook from the French Simone Beck and Louisette Bertholle and the American Julia Child. Featuring 524 delicious recipes and over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking offers something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine.
Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes—from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Throughout, 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. Crisp and clean copy & dust wrappers. Slipcase lightly rubbed. Printed cloth covered boards. Very Good, in good dust wrapper within very good slipcase. Item #3582
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