Inscribed first edition of this cookery classic, widely considered to be Julia Child's magnum opus.
Very good plus in a very good plus jacket.
Price: $600.00
"The meat chapter, perhaps more than any other in this book, best illustrates the way to cook, the way to learn, and the way to think about cooking."
There are few names more synonymous with cooking in the US than Julia Child. THE WAY TO COOK sees the grand dame of the kitchen step away from her French roots, emphasizing a "comfortable, you-can-do-it, unintimidating" cooking style that foregrounds ingredients a reader can buy at any grocery store (MIAMI HERALD). It was successful even before it hit the shelves, earning the accolade of being the first cookbook to be chosen as the main selection of the Book of the Month Club; it remains a classic, second only to her indelible MASTERING THE ART OF FRENCH COOKING.
Read more: Felicia Gressette, "Julia Child Returns with Recipes for a New Generation," Miami Herald, 2 November 1989.
First printing. New York: Alfred A. Knopf, 1989. 10.75'' x 9''. Original color patterned boards. Original unclipped ($50.00) color pictorial dust jacket, designed by Carol Devine Carson. Orange endpapers. Illustrated in color. 512 pages, including index. Inscribed by Child to half-title page: "Bon Appetit! / Julia Child." Some minor foxing to a handful of early and late pages. Touches of shelfwear, rubbing, toning to jacket. Faint foxing to underside. Minor bump here and there. Overall, sound.
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