Mastering the Art of French Cooking [Fourth Printing, September 1963]

New York: Alfred A. Knopf, 1963. Stated Fourth Printing, September 1963. Patterned fleur-de-lis boards w/turquoise stars, black and white cover and spine titles on crisp deep orange fields, moderate shelf, corner wear, toning, some discoloration, bow. Pages generally very good with toning throughout; no writing. Light mustiness. Bind good; hinges intact. Original wrapper with some edge wear, chip, discoloration, deep toning; clipped, protected in new clear sleeve. Original first edition cover titles - with Simone Beck listed above Julia Child. Rare solid early issue in well worn matching 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.. First Edition. Hardcover. Fair/Fair. Illus. by Coryn, Sidonie (Illustration). 4to - over 9¾" - 12" tall. Book.