Mastering the Art of French Cooking.

CHILD, Julia; Beck.

Item Number: 5852

New York: Alfred A. Knopf, 1961.

First edition, second printing published one month after the first. Signed by both Julia Child and Simone Beck on the half title page. Signed, “Bon Appetit and all the best Julia Child.” Fine in the original dust jacket with some wear and tear.

Julia Child’s 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, she became a darling of audiences almost from the moment she made her debut in 1963 at the age of 50" (New York Times).