Mastering the Art of French Cooking.

CHILD, Julia; Beck.

Item Number: 104931

New York: Alfred A. Knopf, 1963.

Early printing of this classic work. Quarto, original patterned boards, illustrated throughout. Lengthily inscribed by both Simone Beck and Louisette Bertholle on the half-title page. Small name to the front free endpaper, near fine in a near fine dust jacket. Typography, binding, and jacket design by Warren Chappell. Drawings by Sidonie Coryn. Rare and desirable signed by Beck and Bertholle.

Julia Child’s Mastering the Art of French Cooking is arguably the most influential work on French food ever published in the United States. A "self-confessed ham, she became a darling of audiences almost from the moment she made her debut in 1963 at the age of 50" (New York Times).