Original mastering the art of french cooking

Published by Alfred A. Knopf, New York,

Published by Alfred A. Knopf, New York, Seller Rating:. Contact seller. First Edition Signed.

Original mastering the art of french cooking

For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen. Featuring delicious recipes and over 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. Graphic Image takes pride in processing and shipping your order as quickly as possible. Our processing time for personalized orders is approximately 8 to 10 business days. Processing time for non-personalized orders are approximately 6 to 8 business days. Choosing an expedited shipping method does NOT effect the processing time for the order. It is up to the carrier to deliver your package on time. Delivered But Not Delivered Package If tracking information confirms that the item has been delivered to the shipping address on the order, but you have not received your products, please contact the carrier directly and open an investigation. If you need your order any sooner than our listed processing times, please contact us or email us at customerservice graphicimage. Our hours of operation are Monday through Friday, AM to We appreciate your understanding and patience. If you are not satisfied with your order for any reason, we will accept the return of items that are in new, unused condition, with original tags attached and all original packaging and other components included, when accompanied by an original Graphic Image receipt, invoice, or gift receipt. Without your original receipt, invoice, or gift receipt, you will be offered a merchandise credit for the lowest or discounted selling price of the item. If the original purchase included a bonus gift, the bonus item must be returned in order to receive full credit for the original purchase price.

Mastering the Art of French Cooking Volume 1 was originally published in after some early difficulties. Condition: Fine. This was during the formative years of Julia's culinary journey while she was learning and exploring French cooking, a journey which culminated in the publication of this iconic book.

The success of Volume 1 resulted in Julia Child being given her own television show, The French Chef , one of the first cooking programs on American television. Historian David Strauss claimed in that the publication of Mastering the Art of French Cooking "did more than any other event in the last half century to reshape the gourmet dining scene". Gourmet magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the s. These recipes, however, were directly translated from French, and consequently were designed for a middle-class French audience that was familiar with French cooking techniques, had access to common French ingredients, and who often had servants cook for them. In the early s, Simone Beck and Louisette Bertholle, French cooking teachers who had trained at Le Cordon Bleu , sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences, What's Cooking in France , in Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled "French Cooking for the American Kitchen".

Jump to ratings and reviews. Want to read. Rate this book. Featuring delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here 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. 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. With over instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America. Loading interface

Original mastering the art of french cooking

The success of Volume 1 resulted in Julia Child being given her own television show, The French Chef , one of the first cooking programs on American television. Historian David Strauss claimed in that the publication of Mastering the Art of French Cooking "did more than any other event in the last half century to reshape the gourmet dining scene". Gourmet magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the s. These recipes, however, were directly translated from French, and consequently were designed for a middle-class French audience that was familiar with French cooking techniques, had access to common French ingredients, and who often had servants cook for them. In the early s, Simone Beck and Louisette Bertholle, French cooking teachers who had trained at Le Cordon Bleu , sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences, What's Cooking in France , in Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled "French Cooking for the American Kitchen".

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Within U. Accessories Personal Accessories. Scarce very good first edition in same wrapper. Both are 1st Edition, 1st Printings. There is a quarter-sized light abrasion and light crease to the lower edge of the half title page. Our hours of operation are Monday through Friday, AM to Cover designed with red and blue floral motif. Livres de cuisine. DJ shows open chip on upper right corner, chipping along rear flap fold, and spine of DJ is absent. Used - Hardcover Condition: Fine. The first publication of Volume 1 was in In a Very Good unclipped dust jacket with some tanning and edge tears. Scarce very good first edition in same wrapper. The rest of course is history as this book launched Julia Child's career and celebrity.

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This is the issue of the highly anticipated second volume to Julia Child's wildly successful debut. Deep red endpapers. Bind fine; hinges intact. Illustrations by Sidonie Coryn, technical drawings by Paul Child. Light shelf wear on bottom slipcase panel. Pages near fine, bright. Two summer news clippings from the Seattle Post Intelligencer set in at front pages; some toning from these to pages. Cookbook by Beck, Bertholle, and Child. Foxing along text block edges. Create a Want BookSleuth Can't remember the title or the author of a book? A much rarer offering than a signed Julia Child copy. Insured post. Our hours of operation are Monday through Friday, AM to Within U. Signed by Julia Child and Simone Beck on the first blank page.