Bidspirit auction | TWO VINTAGE COOKBOOKS JULIA CHILD

TWO VINTAGE COOKBOOKS JULIA CHILD - TWO VINTAGE COOKBOOKS JULIA CHILD Julia Child The French Chef Cookbook. The Vegetarian Epicure. 8” X 8” Shipping: Shipping and handling in the continental US will cost $21.08 - $25.96, depending on your location. Local pickup is always free! Please schedule on our website! Photographs are considered part of the description and condition and supersede all written descriptions. Converse does not authenticate or guarantee authenticity. The absence of a condition statement does not imply that the lot is in perfect condition or completely free from wear and tear, imperfections or the effects of aging. Condition requests can be obtained via email or by telephone. Any condition statement given, as a courtesy to a client, is only an opinion and should not be treated as a statement of fact. Converse Auctions shall have no responsibility for any error or omission. Text Found in Images: Image 1: The French Chef the to that vegetarían bring by anna epicure thomas Cookbook 262 recipes vegetarian cooking new gastronomic heights with talk about good food, the art of making fine breads, and menus designed to make celebration of life Julia Child co-author of Mastering the Art of French Cooking The French Chef the to that vegetarían bring by anna thomas Cookbook 262 recipes vegetarian cooking new gastronomic heights with talk about good food, the art of making fine breads, and menus designed to make every meal delight and celebration of life Julia Child co-author of Mastering the Art of French Cooking Image 2: THIS IS A BORZOI BOOK PUBLISHED BY ALFRED A. KNOPF, INC. Copyright © 1963, 1964, 1965, 1966, 1968 by Julia Child Copyright © 1961 by Alfred A. Knopf, Inc. All rights reserved under International and Pan- American Copyright Conventions. Published in the United States by Alfred A. Knopf, Inc., New York, N.Y., and simultaneously in Canada by Random House of Canada Limited, Toronto. Distributed by Random House, Inc., New York, N.Y. Many of the recipes were taken from or were based on Mastering the Art of French Cooking, and are printed with the permission of Alfred A. Knopf, Inc., and THIS IS A BORZOI BOOK PUBLISHED BY ALFRED KNOPF, INC. Copyright © 1963, 1964, 1965, 1966, 1968 by Julia Child Copyright © 1961 by Alfred Knopf, Inc. All rights reserved under International and Pan- American Copyright Conventions. Published in the United States by Alfred Knopf, Inc., New York, N.Y., and simultaneously in Canada by Random House of Canada Limited, Toronto. Distributed by Random House, Inc., New York, N.Y. Many of the recipes were taken from or were based on Mastering the Art of French Cooking, and are printed with the permission of Alfred Knopf, Inc., and Image 3: Vintage Books Edition, April 1972 Copyright © 1972 by Anna Thomas All rights reserved under International and Pan-American Copyright Conventions. Published in the United States by Random House, Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto. Originally published by Alfred A. Knopf, Inc., in 1972. Library of Congress Cataloging in Publication Data Thomas, Anna. The vegetarian epicure. 1. Vegetarianism. 1. Title. [TX837.T46 1972b] 641.6'5 73-39176 ISBN 0-394-71784-8 Manufactured in the United States of America Vintage Books Edition, April 1972 Copyright © 1972 by Anna Thomas All rights reserved under International and Pan-American Copyright Conventions. Published in the United States by Random House, Inc., New York, and simultaneously in Canada by Random House of Canada Limited, Toronto. Originally published by Alfred Knopf, Inc., in 1972. Library of Congress Cataloging in Publication Data Thomas, The vegetarian epicure. 1. Vegetarianism. Title. 1972b] 641.6'5 73-39176 ISBN 0-394-71784-8 Manufactured in the United States of America Image 4: french vegetable sa d 2 large new potatoes, washed and peeled 3 large carrots, washed and peeled hard-cooked eggs 1 cup fresh green or yellow string on juice beans, washed and cut lower oil 1 cup newly shelled peas onnaise 1/2 head fresh cauliflower cream 1 large cucumber n mustard about 1 cup Simple Vinaigrette Sauce per (well salted, with a little garlic added) (see page 97) yolks, alternately add the salt and pepper nd the oil-a few drops at chopped fresh parsley ing until smooth. Now add 1 to 2 Tbs. capers (optional) se, sour cream, french vegetable sa d 2 large new potatoes, washed and Mayonnaise peeled 3 large carrots, washed and peeled hard-cooked eggs 1 cup fresh green or yellow string on juice beans, washed and cut lower oil 1 cup newly shelled peas onnaise head fresh cauliflower cream 1 large cucumber n mustard about 1 cup Simple Vinaigrette Sauce per (well salted, with a little garlic added) (see page 97) yolks, alternately add the salt and pepper nd the oil-a few drops at chopped fresh parsley ing until smooth. Now add 1 to 2 Tbs. capers (optional) se, sour cream,