From Julia Child's Kitchen (With photographs and drawings by Paul Child) This is the signed/limited first edition of From Julia Child s Kitchen. Fifteen hundred copies have been specially bound and signed. This is #1213 and signed by Julia Child and Paul Child (Underscored) on the limitation page.

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This copy is sturdily bound in heavy, finely woven pictorial cloth with a bright orange oval printed with the title and author in white. Orange endpapers and orange ribbon marker; very clean and tight throughout. Virtually unread. In the original orange dust jacket which has a light stain on the rear inside flap and a closed tear at the center of the spine over the "From" in the title. With some tape applied to the verso over the tear. In the original slipcase which features the same drawing of cooking implements on the boards. With light soiling and fading to the spine and the top and bottom panels of the box. A vintage classic signed by this culinary duo. Julia Carolyn Child (born McWilliams(1912 2004) was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963. In 1963, the Childs built a home near the Provence town of Plascassier in the hills above Cannes on property belonging to co-author Simone Beck and her husband, Jean Fischbacher. The Childs named it "LaPitchoune", a Provençal word meaning "the little one" but over time the property was often affectionately referred to simply as "La Peetch". The three would-be authors initially signed a contract with publisher Houghton Mifflin, which later rejected the manuscript for seeming too much like an encyclopedia. Finally, when it was first published in 1961 by Alfred A. Knopf, the 726-page Mastering the Art of French Cooking was a best-seller and received critical acclaim that derived in part from the American interest in French culture in the early 1960s. Lauded for its helpful illustrations and precise attention to detail, and for making fine cuisine accessible, the book is still in print and is considered a seminal culinary work. (Wikipedia) First Edition with "First Edition" stated on the bottom of the copyright page. Seller Inventory # 1350

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