Mastering the Art of French Cooking: Volume Two (2) [True First Edition]

New York: Alfred A. Knopf, 1970. Stated First Edition at copyright page; title page dated 1970. True first edition w/black, white cover titles (BCE contains red in cover titles, yet still states first edition at copyright). Patterned fleur-de-lis boards w/red stars, black and white cover and spine titles on blue fields, fine. Pages fine, no writing. Deep red endpapers. Bind solid, hinges intact. Very attractive. A classic continued: an additional repertory of dishes and techniques carries the reader into further discoveries to savor. "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. Over 7.25" x 10.25" design. 555 pages plus 54-page index and Note about Authors.. First Edition. Hardcover. Fine. Illus. by Coryn, Sidonie (Illustrations); Child, Paul. 4to - over 9¾" - 12" tall. Book.