Simone Beck, Louisette Bertholle, Julia Child, Mastering The Art Of French Cooking, NY, Knopf, 1963, 1st, 4th printing, 684 + 32 page index. VERY GOOD/NO. Moderate smudging/staining to cover panels; moderated edge discoloration, bottom right corner tip is slightly bared. Pages are unmarked, moderately tanned, and have minor finger-smudging to the side edge; small water stain to the top edge. Binding is tight.
Mastering the Art of French Cooking (Vol. 1)
This is the first of the Mastering the Art of French Cooking cookbooks (before Julia Child’s career took off and she received top billing on the second volume of this series). 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, Julia Child 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.