Name: Julia Child Mastering the Art of French Cooking Book 1964
Price: 950 USD
Availability: InStock

Dimensions: 7.25ʺW × 2ʺD × 10.25ʺH

Styles: French Provincial

Period: Mid 20th Century

Country of Origin: United States

Item Type: Vintage, Antique or Pre-owned

Materials: Paper

Condition: Good Condition, Original Condition Unaltered, Some Imperfections

Color: Blue

Tear Sheet

Condition Notes: good for the age good for the age less

Description: Julia Child MASTERING THE ART OF FRENCH COOKING VOL. ONE
New York: Alfred A. Knopf. First Publishing 1961; Sixth Printing … more Julia Child MASTERING THE ART OF FRENCH COOKING VOL. ONE
New York: Alfred A. Knopf. First Publishing 1961; Sixth Printing 1964. Hardcover.
Autographed from Maitland Martinez to Bob Mausteeler March 21st 1965
Condition: Few small open tears along panel edges.
Light staining on top text block edge.
Dimensions: 10.25 X 7.25 X 2 inches; 684 pages.
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, who was from the United States. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2). 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 2011 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.
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.

“Julia has slowly but surely altered our way of thinking about food. She has taken the fear out of the term ‘haute cuisine.’ She has increased gastronomic awareness a thousandfold by stressing the importance of good foundation and technique, and she has elevated our consciousness to the refined pleasures of dining." —Thomas Keller, The French Laundry less

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