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"Mastering the Art of French Cooking" by Julia Child and Other Cooking Books
Item Details
| Title and Author/Editor | Mastering the Art of French Cooking, Volume Two (Julia Child and Simone Beck), The New York Times Cookbook (Edited by Craig Claiborne), Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery (Prosper Montagné with Introduction by A. Escoffier and Ph. Gilbert and Edited by Charlotte Turgeon and Nina Froud) |
| Genre | Cookbooks, Food and Wine |
| Binding | Hardcover, Cloth on board |
| Dust Jacket | Yes |
| Publisher or Printer | Harper & Row, Crown Publishers, Alfred A. Knopf |
| Publication Year | 1970, 1961 |
| Period | Mid to Late 20th Century, Vintage |
| Place of Publication | New York |
| Edition Statement | Book Club Edition |
| Language | English |
Condition
- shaken but tight bindings to some; loose binding and back hinge to The New York Times Cookbook; torn dust jacket to Mastering the Art of French Cooking; paper clip markings and tears to pages of Mastering the Art of French Cooking; rubbing, soiling, discoloration and wear to boards; bumped spines and corners; cocked spines; page toning; edge wear; markings.
Dimensions
2.5" W x 10.25" H x 7.75" D
- measures Larousse Gastronomique.
Item #
ITMGG70190
