Cooking With Master Chefs (First Edition)

Stated First Edition at copyright. Smooth pastel colored boards, fine. Heavy stock coated pages, fine. Bind fine; hinges intact. Dust wrapper, fine; unclipped 30.00, protected in new, clear sleeve. Very attractive. Large, unique 9.25" x 10.25" design. Title page partially clipped at center; Julia Child's signature has been clipped; "To Arvin Riega," remains. A distinct shadow in a gold hue is present to the adjacent page from the original full inscription including Child's. Rare, near fine first edition in same wrapper with a unique story suitable as a working and useable cookbook. Julia Child introduces sixteen of America's great professional cooks, the dishes they prepare in their own kitchens, and she edits their recipes for the home cook. This handsomely designed book brings acclaimed chefs out of the restaurant and into their home kitchens with characteristic dishes and singular stylishness. As Child observes, though readers may not be equipped to mimic these achievements exactly, we can indeed "gather ideas" from the recipes and apply them as we're able with the aid and inspiration of eighty photographs. The lineup is brilliant, including Jacques Pepin, Alice Waters, Patrick Clark, Andre Soltner and twelve others; covers as much geographic as gastronomic ground, from Hawaii (one recipe by chef Amy Ferguson-Ota) to New Orleans. Reading soon becomes voyeurism, possibly even better than dining, particularly when one turns to a Provencal tapenade, courtesy of Chez Panisse's proprietor, or to Michel Richard's "Chocolate Dome" with raspberry sauce. Of course, coming from Child, the book is well and warmly written. About a pasta dish by Lida Bastianich, incorporating broccoli de rape, she comments, "This lovely dish shows what can happen to tough old greens if you treat them right." 148 pages. Printed and bound by R.R. Donnelley & Sons, Willard, Ohio, USA. Insured post. Size: 4to - over 9¾" - 12" tall. …