Original mastering the art of french cooking

For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. It deserves a place of honor in every kitchen.

Published by Alfred A. Knopf, New York, Seller Rating:. Contact seller. First Edition Signed.

Original mastering the art of french cooking

Published by Alfred A. Knopf, New York, Seller Rating:. Contact seller. First Edition Signed. Used Condition: Very Good. Within U. Condition: Very Good. First Edition. First edition stated, first printing. Hadley was the first wife of author Ernest Hemingway and her second husband, Paul Scott Mowrer, was an American newspaper correspondent and winner of the first Pulitzer Prize for Correspondence. Hadley had first become acquainted with Julia's husband, artist Paul Child, when she and her then-husband Hemingway were in Paris in the s. This was during the formative years of Julia's culinary journey while she was learning and exploring French cooking, a journey which culminated in the publication of this iconic book.

Child became increasingly frustrated with the project as work on Volume 2 went on. Light foxing on side text block edge. A much rarer offering than a signed Julia Child copy.

The success of Volume 1 resulted in Julia Child being given her own television show, The French Chef , one of the first cooking programs on American television. Historian David Strauss claimed in that the publication of Mastering the Art of French Cooking "did more than any other event in the last half century to reshape the gourmet dining scene". Gourmet magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the s. These recipes, however, were directly translated from French, and consequently were designed for a middle-class French audience that was familiar with French cooking techniques, had access to common French ingredients, and who often had servants cook for them. In the early s, Simone Beck and Louisette Bertholle, French cooking teachers who had trained at Le Cordon Bleu , sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences, What's Cooking in France , in Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled "French Cooking for the American Kitchen". Beck, Bertholle, and Child wanted to distinguish their book from others on the market by emphasizing accurate instructions and measurements in their recipes, and authenticity whenever possible.

Jump to ratings and reviews. Want to read. Rate this book. Featuring delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, 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.

Original mastering the art of french cooking

The success of Volume 1 resulted in Julia Child being given her own television show, The French Chef , one of the first cooking programs on American television. Historian David Strauss claimed in that the publication of Mastering the Art of French Cooking "did more than any other event in the last half century to reshape the gourmet dining scene". Gourmet magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the s. These recipes, however, were directly translated from French, and consequently were designed for a middle-class French audience that was familiar with French cooking techniques, had access to common French ingredients, and who often had servants cook for them. In the early s, Simone Beck and Louisette Bertholle, French cooking teachers who had trained at Le Cordon Bleu , sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences, What's Cooking in France , in Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled "French Cooking for the American Kitchen". Beck, Bertholle, and Child wanted to distinguish their book from others on the market by emphasizing accurate instructions and measurements in their recipes, and authenticity whenever possible. Child had noted early in the process that Americans would be "scared off" by too many expensive ingredients, like black truffles, and would expect broccoli, not particularly popular in France, to be served with many meals, and adjustments were made to accommodate these tastes.

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Vol I is double-signed on a tipped in page. True first edition with black, white cover titles. The dust jacket is more heavily toned with a few small chips to the edges near the spine, and one larger dime-sized chip to the front panel near the crown. Both are 1st Edition, 1st Printings. If you received the wrong item or a damaged item, please call customer service at am to pm EST, Monday - Friday or email customerservice graphicimage. The first publication of Volume 1 was in Signed on the title page, next to their names, by Simone Beck and Julia Child not on a tipped-in card, but on the actual page. Please email for photos. Julia donated this particular book and signature plate to be auctioned. First edition, second printing stated, November ; only a couple of weeks after the first printing on October 16, Bind fine, square. For over fifty years, this New York Times bestseller has been the definitive cookbook on French cuisine for American readers. Item added to your basket View basket. Typography, binding and jacket design by Warren Chappell.

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Very Good with fading to cloth heaviest at spine, light soiling and and a few scattered stains to cloth and pages throughout. November 5, Staining to textblock edges, and occasionally to the pages themselves. Used - Hardcover. A lovely set, both first printings and both signed directly. A rare copy of the first printing, signed by two of the three contributors. Jones felt that the manuscript would offer a lifeline to middle-class women, like her, who were interested in learning how to cook French cuisine in America, and predicted that Mastering the Art of French Cooking , "will do for French cooking here in America what Rombauer 's The Joy of Cooking did for standard [American] cooking. Also, includes ephemeral receipt for auction winner at fundraiser for Channel 21 of Rochester, New York. Bound in publisher's original white cloth with red and blue Fleur-de-Les pattern. Stated First Edition at copyright page; title page dated Two quarto volumes in jackets; xv; , xxxii [and] xiv,55, lxii; illustrations ; 26 cm. Retrieved 9 May Return shipping is the responsibility of the customer. An attractive and very bright copy of this definitive two-volume of the kitchen "Illustrates the ways in which classic French dishes may be created with American foodstuffs and appliances. Near Fine.