First published in 1961, this book is a statement, not of culinary intent, but of aspiration, a commitment to a certain sort of good life, a certain sort of world-view; a votive object implying taste and appetite and a little je ne sais quoi.
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‘Mastering the Art of French Cooking, Vol.1 - Child, Julia, Bertholle, Louisette, Beck, Simone’.
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