The French Chef Cookbook (first printing).

Julia Child.

ISBN 10: 0394401352 / ISBN 13: 9780394401355

Published by Alfred A. Knopf, 1968

About this Item

VG- book and jacket, first printing, not book club. Red hardcover with black and white cover design, 424pp + index. stated first edition, jacket not price clipped (6.95). CONDITION: Jacket has been protected by mylar sleeve for many year but not before acquiring a little edgewear and soil, red lettering on spine is rather faded. Book cover has minimal wear but a little fraying at base of spine, slightl soiled on edges; page edges moderately soiled by use, name on front endpaper else no marks or writing, front endpaper just starting to split at hinge, text presents as clean but close inspection finds a minor food spots. Overall an adequate collectable first printing. **We are a small family business selling fine new and pre-owned books online since 1999, providing professional service and individual attention to your order, daily shipments and sturdy packing. **Your purchase supports our town's public library.

Seller Inventory # 72503

Bibliographic Details

• Title: The French Chef Cookbook (first printing).
• Publisher: Alfred A. Knopf
• Publication Date: 1968
• Language: English
• ISBN 10: 0394401352
• ISBN 13: 9780394401355
• Binding: Hardcover
• Edition: 1st.
• Condition: Collectable, good
• Dust Jacket Condition: Dust Jacket Included
• Seller catalogs:
  • Cooking & Food

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