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. A book to be read as much as cooked from, and then read again. With some stains to text and with publisher's edgeworn blue cloth; lacking the dust jacket. Priced accordingly.

Price: $50.00