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"Mastering the Art of French Cooking" by Julia Child and Other Cooking Books

Item Details

Title and Author/Editor Mastering the Art of French Cooking, Volume Two (Julia Child and Simone Beck), The New York Times Cookbook (Edited by Craig Claiborne), Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery (Prosper Montagné with Introduction by A. Escoffier and Ph. Gilbert and Edited by Charlotte Turgeon and Nina Froud)
Genre Cookbooks, Food and Wine
Binding Hardcover, Cloth on board
Dust Jacket Yes
Publisher or Printer Harper & Row, Crown Publishers, Alfred A. Knopf
Publication Year 1970, 1961
Period Mid to Late 20th Century, Vintage
Place of Publication New York
Edition Statement Book Club Edition
Language English


- shaken but tight bindings to some; loose binding and back hinge to The New York Times Cookbook; torn dust jacket to Mastering the Art of French Cooking; paper clip markings and tears to pages of Mastering the Art of French Cooking; rubbing, soiling, discoloration and wear to boards; bumped spines and corners; cocked spines; page toning; edge wear; markings.


2.5" W x 10.25" H x 7.75" D

- measures Larousse Gastronomique.

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