This isnt just any cookery book. It is Mastering the Art of French Cooking, first published in 1961, and its a book that is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of worldview a votive object implying taste and appetite and a little je ne sais quoi. Julia Child was like Amelia Earhart, or Eleanor Roosevelt she was a hero whod gone out there and made a difference. Her books are a triumph, and also a trophy. AA GILL, The TimesThis is the classic guide to French cooking, with over 1,000 clear, authentic and delicious recipes for everything from Boeuf Bourguignon to the perfect omelette. Bon appetit!

Binding: Hardback;784 pages; Publisher: TBS-Penguin Random House Wholesale; Classification: WBN; Weight: 1376 g; Dimensions: 163 x 241 x 47

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