Mastering the Art of French Cooking [Two Volumes]

New York: Knopf, 1970-1971; (1961). Vol 1 is the "twentieth printing, May, 1971" ; Vol 2 is a stated first edition. Two quarto volumes in jackets; xv; 684, xxxii [and] xiv,55, lxii; illustrations; 26 cm. Weighs 6 lbs 4 ounces before packing. Dimensions when packed, approx. 14 x 12 x 6 inches. A handsome set of this classic. Volume 1 jacket has some mostly minor edge wear and a bit of mild spotting ('splashing') to front jacket flap & verso. Volume 2 jacket is near fine, and very crisp with a a couple of minor edge rubs. Together, a near fine set in very good(+) jackets; in archival mylar. Hardcover. ISBN: 0394401557; 9780394401553; 0394401522; 9780394401522

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." ¶ Contents: Vol. 1. Kitchen equipment -- Definitions -- Ingredients -- Measures -- Temperatures -- Cutting: chopping, slicing, dicing, and mincing -- Wines -- Soups -- Sauces -- Eggs -- Entrees and luncheon dishes -- Fish -- Poultry -- Meat -- Vegetables -- Cold buffet -- Desserts and cakes -- Vol. 2. Soups from the garden -- bisques and chowders from the sea -- Baking: breads, brioches, croissants, and pastries -- Meats: from country kitchen to haute cuisine -- Chickens, poached and sauced -- and a coq en pâte -- Charcuterie: sausages, salted pork and goose, pâtés and terrines -- A choice of vegetables -- Desserts:extending the repertoire -- Appendices: Stuffings -- Kitchen equipment -- Cuculative index for volumes one and two. / **A heavy set. Postage at cost.** Weighs 6 lbs 4 ounces before packing. Dimensions when packed, approx 14 x 12 x 6 inches.

Cooking, French Cooking, French French cooking. Cookbooks Cookbooks. Livres de cuisine. Responsibility: by Simone Beck, Louisette Bertholle [and] Julia Child., 1904-1991.