Simone de BEAUVOIRLivre Rare Book
Mastering the Art of French Cooking
196811155New York: Alfred A Knopf 1968. Second-hand hardcover. <p>Child Julia & Bertholle Louisette & Beck Simone. Mastering the Art of French Cooking. 17th Imp Alfred A Knopf: New York 1968. 8vo 260x185mm illust dj & bds xv1684xxxii2pp. SIGNED</p> <p><br /> CHILD Julia née McWilliams 1912 - 2004 & BERTHOLLE Louisette 1905 - 1999 & BECK Simone 'Simca' 1904 - 1991<br /> <br /> Mastering the Art of French Cooking.<br /> <br /> New York : Alfred A Knopf May 1968. Seventeenth Impression. First published 1961. Printed by Rae Publishing Co. Illustration by Sidonie Coryn. Typography binding and jacket design by Warren Chappell.<br /> <br /> <br /> Octavo 260x185mm illustrated dust jacket illustrated white cloth boards top edges stained red xxxix 1 684 xxxii 2pp. Signed to the half-title "Julia Child".¹ Dust jacket lightly soiled edges worn and rubbed small chips to top and bottom edges small loss; several edge tears a few archivally repaired; small droplet mark to top edge; internal text block crisp and fine.<br /> <br /> <br /> ¶ The authors met in Paris in the 1950s when Julia Child was studying at Le Cordon Bleu. They established their own cooking school L' Ecoles des Trois Gourmands to give French cooking lessons to American women living in Paris. Bertholle and Beck had already self-published a small cookbook "What's Cooking in France " and together with Julia they planned to write a "great big book" of French cooking for an American audience. The book took almost ten years to write with Child and Beck doing almost all of the writing and recipe testing. Grand in scale the manuscript was refined reworked and finally condensed into one very large volume. Houghton Mifflin who had originally optioned the work turned it down as too large and complex. Eventually Knopf's literary editor Judith Jones convinced Alfred Knopf to publish it as a working French cookbook incorporating the traditions of cuisine bourgeoise with touches of haute cuisine demystifying dishes that Americans had only dreamed about savoring in French restaurants and providing the means to prepare those dishes with detailed instruction in a modern American kitchen. <br /> <br /> Mastering the Art of French Cooking was published to critical acclaim in September 1961. Craig Claiborne called it "probably the most comprehensive laudable and monumental work on the subject" written "without compromise or condescension." Michael Field said it surpassed every other American book on French cooking already in print. And when the British edition was published Elizabeth David opined "A very remarkable work indeed dealing mainly with the finer French cooking. The techniques explained and more authentically and fully explained than in any previous cookery book in the English language are applicable to all French cooking of whatever category. The book is illustrated with instructive line drawings. An important reference book for every serious cook amateur or professional."<br /> <br /> The already strong sales for what was at the time an expensive book increased exponentially with Julia Child's appearance on Boston's public broadcasting TV station WGBH in 1962 and her ensuing TV programme The French Chef. The increased exposure lead to Knopf commissioning a second volume written by Child and Beck but without Bertholle and published 1970 and all three authors individually publishing further cookery books. <br /> <br /> Notwithstanding the joint ownership Mastering the Art of French Cooking is most closely associated with Julia Child. By the end of her long life Child had become an icon of culinary excellence and expertise. Her support led to the establishment of several of the USA's most important culinary foundations: the American Institute of Wine and Food; Copia: The American Center for Wine Food and the Arts; and in 1986 after the death of her friend James Beard the conversion of his town house in Greenwich Village into a nonprofit foundation now the influential James Beard Foundation. In recognition of her achievements she was the first woman inducted into the Culinary Institute of America's hall of fame. In 1965 she won the George Foster Peabody Award; in 1966 she won an Emmy for The French Chef; and in 1980 the National Book Award for Julia Child and More Company . In 2000 she was awarded the Legion of Honour from the French government; and in 2003 the U.S. Presidential Medal of Freedom. She was elected a Fellow of the American Academy of Arts and Sciences in 2000 and she received honorary doctorates from Harvard University Johnson & Wales University Smith College Brown University and several other universities. In 2007 she was inducted into the USA's National Women's Hall of Fame<br /> <br /> <br /> An excellent signed copy of one of the most significant books on French cooking in English in the twentieth century. <br /> <br /> ¹ Invitation to attend a special book signing 5 June 2002 at the California School of Culinary Arts Pasadena laid in.<br /> <br /> </p> Alfred A Knopf unknown
Books for Cooks · Australie1 782,00 $AU≈ 1 174,52 €
