Existing comment:
Simone Beck, Louisette Bertholle, and Julia Child, Mastering the Art of French Cooking (1961)
More than any other cookbook, restaurant, or celebrity chef, Mastering the Art of French Cooking opened America's eyes to a new world of food. Its three authors wrote the book specifically for the U.S. market. They wanted to teach Americans how to make classic French fare, such as cassoulet and beef bourguignon, and for them to see that such dishes could be successfully produced without formal training. The book's success led to Julia Child's television series of the same name, in which she demonstrated many of the recipes. She was notable for her fearlessness in the kitchen: her mistakes were left in her broadcasts, as a way of showing that even a French-trained chef does not always achieve perfection. The second volume of the book was published in 1970. |