Mastering the Art of French Cooking: Volumes 1 & 2.

CHILD, Julia; Beck.

Item Number: 141483

New York: Alfred A. Knopf, 1966 & 1970.

First edition, early printing of volume one and first edition of volume two of of this classic cook book. Quarto, 2 volumes, original illustrated boards. Volume one and two with drawings by Sidonie Coryn. Drawings by Paul Child. Both are near fine in very good to near fine price-clipped dust jackets. Typography, binding and jacket design by Warren Chappell.

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). Listed by Time Magazine as one of the top 100 non-fiction books written in English since 1923.