New York: Alfred A. Knopf, 1961, 1970. First edition. Both volumes of Child's impactful cookbook. Both books in Fine condition, in original dust jackets. Jacket to volume one in Near Fine condition, jacket to volume two in Very Good condition on account of fading and dampstaining.
Across her varied history as a government operative, a graduate of Le Cordon Bleu, a chef, and author, and a TV personality, Julia Child stands out as a woman of immense creativity and entrepreneurial drive. In direct contradiction to the expectations of her posh Pasadena upbringing, Child earned her degree from cooking school and founded L'Ecole des Trois Gourmandes with her collaborators Beck and Bertholle. Not satisfied with the limitations of teaching small groups of American expatriate women in her personal kitchen, Child set out to author what remains one of the most comprehensive English language resources for French cooking. Mastering the Art of French Cooking was a labor of love that took place across almost a decade, and it made dishes like cassoulet and boeuf bourguignon a part of the American diet. Fine in Near Fine dust jacket. (Item #3299)