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First Edition is stated on the copyright page. An Ex-Library copy with commonly found imperfections. Pages are tight. Some shelf-wear to board edges. 678 pages, plus an Index of 26 pages. Illustrated in B&W photos and drawings.

The First Edition from 1975. First Printing. A clean copy in a somewhat edgeworn jacket with some tears to the rear panel. ; 1.9 x 9.4 x 7 Inches

New York: Alfred A. Knopf, 1975. First Edition. Hardcover. Near Fine/Near Fine. Hardcover in dust jacket. First edition, second printing (a month after the first printing). Book is crisp and clean, with tight binding and sharp corners. Price-clipped dust jacket is fresh and bright, with light wear to edges. 8vo. 687 pp. plus index.

New York: Alfred A. Knopf, 1975. First Edition; First Printing. Hardcover. Book condition is Very Good; with a Very Good- dust jacket. A few tears to jacket edges, rubbing to jacket. Text is clean and unmarked. First Edition is stated. 9.40 X 7 X 1.90 inches. 687 pages.

Stated , First Edition. Introduction by J.C. dated April 2,1975 at Cambridge, Massachusetts. Chapters I through XIV, 627 pp. plus: A Culinary Gazetteer, learning about meat, Weights measures and the metric system, The French Chef color programs listed and their recipes located, Index, A Note about the Author. book shows some scuffing at spine ends, some faint spots on top edge, tiny bump to rear bottom corner. Price clipped DJ has repaired top edge closed tear, some edge chipping at spine ends. book weighs 3 lb+ and may incur extra shipping charges. Bookseller's Inventory # 220038.

Near Fine in boards.; 9.4 X 7.0 X 1.9 inches; 687 pages.

Text is internally clean, no notes, tears, very clean. Edges moderately soiled, with shelf wear. Binding sound. Imperfections on both boards, not smooth, rather an irregular relief, not discolored, probably caused by heat, whether during publishing process or in the kitchen is not clear. Dust jacket is not price-clipped ($15.00)., has short chips and tears along edges. Pub date on jacket matches date of first printing on verso (Oct., 1975).

Very Good in a Good+ price clipped dust jacket. A few chips and tears to jacket. Discoloration to jacket at spine. Faded ink price stamp to FEP. Word "Cooking" penned onto FEP. Stated First Edition. ; 9.40 X 7 X 1.90 inches; 687 pages.

New York: Alfred A. Knopf, 1990. 1990 at title and copyright pages; early printing with updated scarce dust wrapper. Textured, semi-gloss pictorial boards, fine. As original first edition, features unique tinted cover image of oventop w/pots, pans, utensils and food, and classic blue spine design w/white titles on red fields. Pages fine, no writing. Bind fine; hinges intact. Dust wrapper, fine; unclipped 39.95, protected in new clear sleeve. Attractive, fine example of this classic. One of the first, most important, and most successful, cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, presented here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white drawings and photographs throughout along with inspirational photography of old France bistros and restaurantes. 687 pages plus thorough twenty-six page index and Note About the Author.. First Edition. Hard Cover. Fine/Fine. Illus. by Child, Paul (Drawings and Photographs); Walton, Albie (Additional Technical Photographs). 8vo - over 7¾" - 9¾" tall. Book.

1990 at title and copyright pages; early printing with updated scarce dust wrapper. Textured, semi-gloss pictorial boards, fine. As original first edition, features unique tinted cover image of oventop w/pots, pans, utensils and food, and classic blue spine design w/white titles on red fields. Pages fine, no writing. Bind fine; hinges intact. Dust wrapper, fine; unclipped 39.95, protected in new clear sleeve. Attractive, fine example of this classic. One of the first, most important, and most successful, cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, presented here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert. Black and white drawings and photographs throughout along with inspirational photography of old France bistros and restaurantes. 687 pages plus thorough twenty-six page index and Note About the Author. Size: 8vo - over 7¾" - 9¾" tall