Mastering the Art of French Cooking.

New York: Alfred A. Knopf, 1961.

Quarto, xv, 684, xxxii, pages. FIRST EDITION, first printing. The classic book that started the career of the most famous of American food personalities. Some light soiling to original boards and to edges of text block; otherwise near fine. Lacking the dust jacket. Difficult to obtain in the true first state.

Price: $500.00