Julia Child & More Company, 1979, First Edition, First Printing: Cookbook written by Julia Child in collaboration with E.S. Yntema, with photographs by James Scherer, and published by Alfred A. Knopf, New York, in 1979. Hard cover, oversized cookbook with dust jacket. 243 pages. First edition, third printing. Dust jacket and book are both in mint condition. Definitely gift quality.
This cookbook was published in conjunction with the second season of Child’s 1978-1979 television series of the same name with WGBH, Boston. It features American recipes, not French, and tell the complete story–planning, buying, timing, and cooking–for the entire menu on 13 company occasions. Occasions include UFOs in wine, a country dinner, butterflied pork for a party, a fast fish dinner, cassoulet for a crowd, an old-fashioned chicken dinner, soup for supper, a vegetarian caper, lobster souffle for lunch, a picnic, rack of lamb for a special occasion, summer dinner, and a buffet dinner. (Includes amazing recipes for two of my all-time favorites, French onion soup–with many variations–and cobb salad. I’m putting this note here so I can find the recipes later.)
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