What's Cooking in France; A lively introduction to the delights - and simplicity - of French Cooking

Beck, Simone with Louisette Bertholle and Helmut Ripperger

New York: Ives Washburn, Inc. 1952. Otto Fried. First Edition. Spiral bound. 12 mo. 63 pp. Slight edgewear and light soiling to otherwise bright boards. Very good. Item #1000

This humble booklet, written to introduce the joy of French food to an American audience, sunk immediatly into obscurity until discovered by Julia Child. Child later collaborated with Beck and Bertholle to write Mastering the Art of French Cooking, which set a new standard for the culinary community and remains a classic. * * * [Please note: additional postage fees may be required for oversized and/or international orders to be shipped.].

Price: $125.00