Mastering the Art of French Cooking, in Two Volumes

New York: Alfred A. Knopf, 2009. Reissue. Hard Cover. Fine/Fine. 7x3x10. Still in original plastic wrap. 2009 Hard Cover. Complete in two hardcover volumes. xv, [1], 684, xxxii, [2]; xxi, [1], 555, [1], lxiii, [5] pp. 8vo. These books established Julia Child as an important culinary author, and led to a career owing to which she is known as one of the most influential chefs in American history. The first, originally released in 1961, features a broad survey of techniques and recipes, while the second volume, released 9 years later, more completely covers certain topics discussed in the first book. "Volume One contains 524 recipes for the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Volume Two presents a brilliant selection of 257 additional recipes that not only add to the home cook's repertoire but, above all, bring them to a new level of mastery. Taken together, these two books are a stunning feat of cookbook literature, and Julia Child's most beloved works.