Mastering The Art of French Cooking Volume Two

Child, Julia and Simone Beck

New York, 1976

By Alfred A. Knopf
$33.00 USD
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Details

Hard Covers, Brodart wrapped dust jacket, 555 pages, 7.25x10.25 in [19x26 cm], includes recipe index. Originally published in 1970, this is the tenth printing.

Condition

Book is age tanned along edges, dust stained along top edge, small food stain along bottom edge of back cover. Dust jacket chipped along bottom edge, closed tears at crown and foot near spine and front bottom corner, random food splatters, minor sticker scarring front cover.

Notes

Mastering the Art of French Cooking – Volume II builds on the
first book by delving into advanced techniques, seasonal menus, and
regional specialties. It expands the sauce repertoire, adds complex
braises and poached dishes, and introduces a wider array of pastries and
desserts. Organized by season and region, the volume guides confident
home cooks through richer, more elaborate French recipes while retaining
the clear, illustrated instructions that made the series famous.
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