French Provincial Cooking. With an Introduction and Notes by Narcissa Chamberlain, and illustrations by Juliet Renny.

New York: Harper & Row, 1962.

Thick octavo, 504 pages. First U.S. edition. Elizabeth David is now rightly considered one of the greatest of culinary writers. It was in this book that her full voice was first truly heard. This book is to read as much as cooked from, and then read again. Very light age toning, otherwise fine, in a price-clipped but otherwise very good plus dust jacket.

Price: $350.00