A James Beard Award-winning writer captures life under the Red socialist banner in this wildly inventive, tragicomic memoir of feasts, famines, and three generations With startling beauty and sardonic wit, Anya von Bremzen tells an intimate yet epic story of life in that vanished empire known as the USSR—a place where every edible morsel was packed with emotional and polit...(展开全部)

This isn't just any cookery book. It is "Mastering the Art of French Cooking", first published in 1961, and it's a book that 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. Julia Child was like Amelia Earhart, or Eleanor...(展开全部)

The perfect gift for any follower of Julia Child—and any lover of French food. This boxed set brings together Mastering the Art of French Cooking, first published in 1961, and its sequel, Mastering the Art of French Cooking, Volume Two, published in 1970. Volume One is the classic cookbook, in its entirety—524 recipes. “Anyone can cook in the French manner anywhere,” wrote Mesd...(展开全部)

This is a 1964 printing; Alfred A Knopf hardcover edition; 10 inches tall, 684 pages. Illustrated with drawings by Sidonie Coryn. Note: 1960s printings of this book will not be identified as "Volume One" since Volume Two was not published until 1970.

弗吉尼娅•波斯特莱尔（Virginia Postrel），学者，文化评论家，彭博资讯专栏作家，《华尔街日报》、《大西洋月刊》、《纽约时报》、《福布斯》等多家知名媒体的特约撰稿人，文风以幽默、深刻见长。波斯特莱尔曾作为Ted演讲嘉宾，也为纽约视觉艺术学院进行有关魅力的短期培训。现居洛杉矶。