The French Chef Cookbook

Child, Julia

ISBN 10: 0394401352 / ISBN 13: 9780394401355

Published by Alfred A. Knopf, 1968

About this Item

"Tenth Printing, June 1975" stated, light soiling to edges of text block with 3 tiny spots to bottom edge - bottom corner of front board bumped - light rubbing to top/bottom edges of spine and bottom edges of boards - very small sag of binding away from top edge of spine, dj now enclosed in mylar wrap shows edge wear, light soiling and a little fading to spine - 1" tape-repaired tear to top left edge and a 1" wide x 5/16" deep stain to top right edge of front panel - several tiny tears along top edge with a 13/8" tape-repaired tear and 2 very small chips to bottom edge of spine - small chip to top of fold rear panel to flap - a vertical crease each to front/rear flaps - original price intact, illustrated with drawings and black & white photographs by Paul Child, 424 numbered pages followed by 17 page index.

Seller Inventory # HBC-1049-B

Bibliographic Details

• Title: The French Chef Cookbook
• Publisher: Alfred A. Knopf
• Publication Date: 1968
• Language: English
• ISBN 10: 0394401352
• ISBN 13: 9780394401355
• Binding: Hardcover
• Illustrator: Child, Paul (drawings and photographs by)
• Condition: Very Good
• Dust Jacket Condition: Good

About this title

Synopsis

The recipes and techniques demonstrated on Julia Child's television program are presented in chronological order

From the Publisher

Over a ten years ago I was working at a posh restaurant in New York, The China Grill as a waitress. I was told that I would have a table of fifteen in my section that night, and that they were serious foodies. Little did I expect Julia Child to be at the center of the table! I was terrified, having revered her for so many years expected her to be some sort of Olympian goddess. To my delight, she was incredibly down to earth, and extraordinarily appreciative of my service. After every plate of food and every new bottle of wine, she'd tell me how lovely everything was. At the end of the night, she told me I was lovely as well. It was one of the greatest tables of my lengthy career. Now, many years later, I'm the editor for this book. I doubt if she remembers the younger me, but I'll never forget her generosity, which she still has in abundance.
A. Scheibe, Editor