One of the first and 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, 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.

Alfred A. Knopf, 1975.
ISBN: 9780394480718. 687 pp.
Photographs by Paul Child.
Hardcover. Very good.