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<p>[QUOTE=&quot;wiscbirddog, post: 601892, member: 125&quot;]Mastering the Art of French Cooking is a two-volume French cookbook written by American author Julia Child, Simone Beck, and Louisette Bertholle, both of France. Written for the American market, it was published by <a href="https://www.biblio.com/publisher/alfred-a-knopf" target="_blank" class="externalLink ProxyLink" data-proxy-href="https://www.biblio.com/publisher/alfred-a-knopf" rel="nofollow">Alfred A. Knopf</a> in 1961 (Volume 1) and 1970 (Volume 2). Widely credited with bringing French cuisine into the American home, it has since become a standard in the culinary world. Originally, a third volume was planned but Child lost interest in the project as her television career took off and so Simone Beck published separately what would have been the third volume as <a href="https://www.biblio.com/simcas-cuisine-by-beck-simone/work/179139" target="_blank" class="externalLink ProxyLink" data-proxy-href="https://www.biblio.com/simcas-cuisine-by-beck-simone/work/179139" rel="nofollow">Simca&#039;s Cuisine</a>.</p><p><br /></p><p><font size="5"><b>First edition identification and notes</b></font></p><p><br /></p><p><br /></p><p>The first edition of the first volume, published in 1961 by Knopf in patterned white boards and a blue and white pictorial jacket states &quot;First edition&quot; on the copyright page. The first of the second volume was not published until 1970 in similarly patterned boards and a dark blue and white jacket, and also states &quot;First Edition&quot; on the copyright page. Both are highly collectible, and as with most cookbooks, copies in nice condition with a jacket are uncommon. Childs&#039; signature adds considerable value to each and in fact even early printings can be quite valuable with the authors&#039; signatures.[/QUOTE]</p><p><br /></p>

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