Child, Julia. & Beck, Simone.: Mastering the Art of French Cooking. Volume Two. A classic continued: a new repertory of dishes and techniques. , New York. Alfred A Knopf. 1974.

Eighth printing. Hardback in d/w. 555pp + lxiii index. B/w line illustrations within text, by Sidonie Coryn. White laminated boards with blue and red fleur de lys decoration, blue & red titles to front and spine. Light spotting to leading edge of text block, otherwise a VG+ uninscribed copy in a VG- clipped d/w with light rubs to extrems and two internally repaired small tears. Overall a presentable copy of a classic cookery book. Heavy book, will incur extra postage. "With the publication of Volume Two, a whole new range of dishes will appear on our tables, from the French bread to a salted goose, from peasant ragouts to royal Napoleons. Each of the new master recipes is worked out, step by infallible step, with the detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking. And the many drawings-five times as many as in Volume One-are demonstrations in themselves, making the clear instructions doubly clear." (Book ref. 3938)  £40.00

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