MASTERING THE ART OF FRENCH COOKING, Volume Two1970 by CHILD, Julia; BECK, Simone - 1970

NY: Alfred A Knopf, 1970. (USA) Stated first edition. No markings, pages clean inside, but water spots to the top edge of pages, shelf soiling to lower page tips, the cover spine is entirely faded, hignes solid, decent Acceptable copy; lacking the dust jacket. 26 x 18cm, patterned cloth, xxi, 555pp, lxiii index. B&W instructional drawings in text. A classic which introduces North Americans to the art and technique of French cooking. The recipes are clearly arranged with a master recipe introducing the technique and then recipe variations. This is volume two, first published in 1970 which is a sequel and companion to the earlier volume published in 1961. David Rosengarten ( in TASTE) says that this book was for him, "the most important book" as "it was a book to work through systematically, no a book to surf...If one does work through this book page by page...one has taken the equivalent of a cooking course". This copy has "First Edition" to the copyright page. A heavy book. (3.5 JM FO 39/5. Hardcover. Acceptable/Lacking the Jacket. Illus. by CORYN, Sidonie. 8vo - over 7¾" - 9¾" tall.