Mastering the Art of French Cooking
Mastering the Art of French Cooking is a two-volume cookbook written by Julia Child, Simone Beck, and Louisette Bertholle. Here are key details about this influential work:
Publication Details
- Volume 1: Published in 1961, this volume was largely responsible for introducing Americans to French cuisine. It was a comprehensive guide, focusing on traditional French cooking techniques.
- Volume 2: Released in 1970, this volume continued where the first left off, including more advanced recipes and techniques.
Background and Development
The idea for the book began in the late 1940s when Julia Child and her friends Simone Beck and Louisette Bertholle decided to teach French cooking to Americans. They initially wrote articles for a magazine, which led to the creation of their cooking school, L'Ecole des Trois Gourmandes. The school's curriculum formed the basis for the book.
Impact and Legacy
- Mastering the Art of French Cooking revolutionized American cooking by making French culinary techniques accessible. It has been praised for its detailed instructions, which made complex dishes approachable for home cooks.
- The book's success helped launch Julia Child's television career with her show The French Chef, further popularizing French cooking in the United States.
- The recipes and techniques presented in the book have been foundational for many professional chefs and culinary students.
Reception and Awards
- The first volume was an immediate success, selling out its initial print run and leading to several reprints.
- It won the James Beard Foundation Award for Best Cookbook in 1961, cementing its place in culinary history.
- The book has remained in print, with numerous updated editions, reflecting its enduring appeal.
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