Obtained from the estate of a prominent North Carolinian, this is the cookbook that launched alongside Julia Child's groundbreaking TV show, The French Chef. The chapters are organized according to the show numbers, making it incredibly easy to cook along as you are re-watching Julia Child make history in her friendly and plucky manner.
From the Publisher:
The beloved icon and author of best-selling classic Mastering the Art of French Cooking presents an array of delectable French recipes that first made her a household name.
Originally debuted on her first public television show, here are 119 traditional French recipes, tested and perfected for home cooks to enjoyfrom Mayonnaise to Bouillabaisse, crepes to steaks, and delicious vegetables to delectable desserts. America's first lady of food continues to profoundly shaped the way we cook, the way we eat, and the way we see food.
About the Author:
Julia Child was born in Pasadena, California. She was graduated from Smith College and worked for the OSS during World War II in Ceylon and China, where she met Paul Child. After they married they lived in Paris, where she studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961).
In 1963, Boston's WGBH launched The French Chef television series, which made her a national celebrity, earning her the Peabody Award in 1965 and an Emmy in 1966. Several public television shows and numerous cookbooks followed. She died in 2004.
Release Date: 1968
Condition: Very good. Book is in excellent condition with no staining, marks, or marginalia. The binding is in excellent condition and page discoloration and wear is appropriate for its age. Some wear on bottom corner of front board. Missing dust jacket.