Beschreibung
Two volume set each vibrantly signed (flat signed & without inscription) by Julia Child and Paul Child at half-title pages: "Julia Child, Paul Child." Very attractive. Apparently, part of a limited set in titled slipcase with both volumes published in 1981: "Thirty-second Printing, January 1981" for v. I; and "Fifteenth Printing, January 1981" for v. II. Navy and gold fleur-de-lis slip-case with white labels remains fully intact and solid with some edge wear, rub; sunning to spine area titles. Case features titles at front and a new summary description for this set at back. Each volume with its original first edition dimensions, design, layout, and pagination. Beautiful original dust wrappers, light shelf wear; protected in new clear sleeves. Volume I features the patterned fleur-de-lis boards with turquoise stars, black and white cover and spine titles on crisp orange fields, light shelf wear. Pages near fine, clean; no writing. Bright orange top-stain. Turquoise endpapers. Bind fine, square; hinges intact. Rare near fine signed volume one. "Mastering the Art of French Cooking" Volume One 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 w/32 page index and a Note About the Author. Volume Two is an early issue first published in 1970 and the revered second volume to Child's wildly successful debut. Matches first printing in design, material. Patterned blue fleur-de-lis boards with red stars, red and white cover and spine titles on blue fields, light shelf wear, discoloration. Pages near fine, bright; no writing. Deep red endpapers. Bind fine, square; hinges intact. Rare near fine signed volume two. A classic continued: an additional repertory of dishes and techniques carries the reader into further discoveries to savor. "Mastering the Art of French Cooking Volume Two" 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. A note about authors at last page. Over 7 1/4" x 10 1/4" design. 555 pages plus 54-page index detailed in red and black with the indices in red referring to volume one. Insured post. Size: 4to - over 9¾" - 12" tall. Bestandsnummer des Verkäufers 019899
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Bibliografische Details
Titel: Mastering the Art of French Cooking Volumes ...
Verlag: Alfred A. Knopf, New York
Erscheinungsdatum: 1981
Einband: Hardcover
Illustrator: Coryn, Sidonie (Illustrations)
Zustand: Fine
Zustand des Schutzumschlags: Fine
Signiert: Signed by Authors
Auflage: First Edition Thus.
Art des Buches: Book
