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Mastering The Art Of French Cooking, Volume Two - Signed 1st Edition
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Mastering The Art Of French Cooking, Volume Two - Signed 1st Edition Hardcover. - 1970

by Child, Julia; Beck, Simone

  • Used
  • Hardcover
  • Signed
  • first

Description

New York: Alfred A. Knopf. G/G- Inscribed & Signed By Simone Beck, Not By Julia Child. Volume 2 Only. Light Edgewear. Light Staining At Head & Heel. Faint Soiling At Fore-Edge. A Few Turned Corners. Pages: 555+.. 1970. Stated 1st Ed.. Hardcover..
Used - G/G- Inscribed & Signed By Simone Beck, Not By Julia Child. Volume 2 Only. Light Edgewear. Light Staining At Head & H
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Details

  • Title Mastering The Art Of French Cooking, Volume Two - Signed 1st Edition
  • Author Child, Julia; Beck, Simone
  • Binding Hardcover.
  • Edition Stated 1st Ed.
  • Condition Used - G/G- Inscribed & Signed By Simone Beck, Not By Julia Child. Volume 2 Only. Light Edgewear. Light Staining At Head & H
  • Pages 648
  • Volumes 1
  • Language ENG
  • Publisher Alfred A. Knopf, New York
  • Date 1970
  • Illustrated Yes
  • Features Illustrated, Index
  • Bookseller's Inventory # MASTER325242I
  • ISBN 9780394401522 / 0394401522
  • Weight 2.86 lbs (1.30 kg)
  • Dimensions 10.26 x 7.32 x 1.65 in (26.06 x 18.59 x 4.19 cm)
  • Themes
    • Cultural Region: French
    • Ethnic Orientation: French
  • Library of Congress subjects Cookery, French, Cookbooks
  • Library of Congress Catalog Number 83048113
  • Dewey Decimal Code 641.594

Summary

"Anyone can cook in the French manner anywhere," wrote Mesdames Beck, Bertholle, and Child, "with the right instruction." And here is the book that, for forty years, has been teaching Americans how.

From the rear cover

Mastering The Art of French Cooking is for both seasoned cooks and beginners who love good food and 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 more than 100 instructive illustrations, is revolutionary in its approach.

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Media reviews

Citations

  • Vanity Fair, 10/01/2007, Page 164

About the author

Julia Child was born in Pasadena, California. She graduated from Smith College and worked for the OSS during World War II; afterward she lived in Paris, studied at the Cordon Bleu, and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.

Simone ("Simca") Beck was born in 1904 at Tocqueville en Caux, Normandy. In 1933, she began to study at the Cordon Bleu, then the world's supreme school of cuisine. In 1948 she was approached by a friend, Louisette Bertholle (now Comtesse de Nalche), to collaborate on a French cookbook for Americans. In 1951, at the suggestion of her husband, they began to search for an American to help them, and a friend introduced Simca to Julia Child, then studying cooking in Paris. Soon afterward, the three women formed a cooking school, L'cole des Trois Gourmandes, and began the collaboration that produced the several volumes of Mastering the Art of French Cooking. She died in 1991.

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