This is not just a cookbook. It is Mastering the Art of French Cooking, first published in 1961, and it is a book that serves as a statement, not only about culinary intent but also about the desire and commitment to a certain type of good life, as well as a specific worldview. It is an object that connotes taste, appetite, and a touch of je ne sais quoi.
Julia Child was like Amelia Earhart or Eleanor Roosevelt: she was a heroine who went out and made a difference. Her books are a triumph but also a trophy.
This is the classic guide to French cuisine, featuring more than 1,000 clear, authentic, and delicious recipes for everything from Boeuf Bourguignon to the perfect omelet. Bon appétit!
Pages: 784, Dimensions: 16.2x16.2cm
