Mastering The Art Of French Cooking [Fifth Printing, December 1963] Child, Julia; Bertholle, Louisette; Beck, Simone

Stated Fifth Printing, December 1963. Scarce early printing. Patterned fleur-de-lis boards w/turquoise stars, black and white cover and spine titles on crisp orange fields, moderate shelf, spine wear. Pages near fine with attractive toning; no writing. Orange top-stain, few small areas of light discoloration. Bind fine, square; hinges intact. Original dust wrapper, some edge wear, chip, rub, fleck to back panel; clipped, protected in new clear sleeve. Serves well for preservation purposes of book. Original first edition cover titles - with Simone Beck listed above Julia Child. Rare very good early printing in near good wrapper. "Mastering the Art of French Cooking" 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 plus index. Insured post. Size: 4to - over 9¾" - 12" tall