Mastering the Art of French Cooking (First Printing, August, 1961)

New York: Alfred A. Knopf, 1961. Stated First Edition; Note About Authors dated August, 1961. Ultra-rare first printing in original wrapper. Signed and holiday inscribed by Julia Child on signature cuts lightly adhered at half-title page: "Merry Christmas, Julia Child." Very attractive and rare Christmas inscription from Julia. Patterned fleur-de-lis boards w/turquoise stars, black and white cover and spine titles on orange fields, light shelf wear. Pages near fine, bright. Turquoise endpapers. Crisp orange top-stain, moderate toning. Bind fine, square. Original dust wrapper, bright with light shelf wear; clipped, protected in new clear sleeve. Code 10/61 at front flap. Rare near fine first printing in same sharp 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 w/32 page index and a Note About the Author. Insured post.. Signed. First Edition. Hardcover. Fine/Fine. Illus. by Coryn, Sidonie (Illustrations). 4to - over 9¾" - 12" tall. Book.