Mastering the Art of French Cooking, in Two Volumes

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.