Mastering the Art of French Cooking: Volume Two.

CHILD, Julia; Simone Beck.

Item Number: 136972

New York: Alfred A. Knopf, 1970.

First edition of the second volume of this classic work. Folio, original illustrated boards, illustrated. Presentation copy, inscribed by the author on the half-title page, “To Mary Gibbs Julia Child.” Near fine in a near fine dust jacket. Illustrations by Sidonie Coryn, based on photographs by Paul Child. Technical drawings by Paul Child. A very sharp example.

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” here Julia Child and Simone Beck have gathered together a brilliant selection of new dishes that will bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.