$49.99
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Mastering the Art of French Cooking Volume One by Julia Child, Louisette Bertholle, and Simone Beck is a 1973 Alfred A. Knopf hardcover cookbook, identified on the copyright page as the twenty-fourth printing.
This 684 page volume was written to teach French cooking in American kitchens, from ingredients and basic techniques through finished dishes. The photographed pages include Soupe à l'Ail aux Pommes de Terre, Soupe aux Choux Garbure, and Two Mediterranean Fish Soups. Pam also noted a ganache chocolate frosting while paging through the recipes. The book includes instructional drawings by Sidonie Coryn and an index for finding recipes and techniques.
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The copyright page dates this copy to November 1973 and identifies it as the twenty-fourth printing of the first volume originally published in 1961.
The combination of Julia Child, Louisette Bertholle, and Simone Beck makes this a useful choice for someone building a cookbook shelf around French food, classic technique, or influential American cookbooks.
This copy still has its illustrated dust jacket, patterned boards, 684 pages, instructional drawings, and extensive index. Those features make it useful as an actual kitchen reference as well as a shelf copy.
It is the kind of cookbook you can open because you want dinner ideas, then find yourself reading three pages about how to do one thing properly.
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Disclaimer
All items are vintage and may show signs of age, wear, or use consistent with their history. Photos show the exact condition of each piece, please review them carefully, as they are part of the description.
Care and Handling:
Handle with clean, dry hands. Store upright, out of direct sunlight, at about 68°F and 40 to 50% relative humidity. Avoid damp areas and extreme temperature swings.
