The Way To Cook.

CHILD, Julia.

Item Number: 140663

New York: Alfred A. Knopf, 1989.

First edition of this classic cookbook by Julia Child. Quarto, original boards, illustrated with photographs by Brian Leatart and Jim Scherer. Presentation copy, inscribed by the author on the half-title page, “Bon Appetit to Rod and Nancy Julia Child.” Fine in a fine dust jacket. Jacket design by Carol Devine Carson.

ln what is called Julia Child’s second magnum opus (after Mastering the Art of French Cooking) in The Way To Cook there are more than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.