Image: Ludovic Péron · CC BY-SA 3.0
Mastering the Art of French Cooking
- Year
- 1961
- Era
- 20th century
- Origin
- USA · Americas
- Language
- English
- Category
- American
Mastering the Art of French Cooking, co-authored by Julia Child with Simone Beck and Louisette Bertholle and issued by Alfred A. Knopf in 1961, set out to render classical French technique fully accessible to the American home cook. Through exhaustive testing and step-by-step exposition, it reshaped postwar culinary literature in the United States. First edition, first printing copies are notably scarce and remain among the most sought-after items in twentieth-century American cookery.
Cooking from this book
Boeuf Bourguignon
Signature dishA slow simmered Burgundian beef stew enriched with red wine, lardons, mushrooms and pearl onions, this dish became almost a calling card for the volume. Julia Child reportedly called it one of the most delicious beef dishes concocted by humankind, and her detailed treatment of it introduced American home cooks to the patience and technique of classic French braising, transforming a rustic country preparation into an achievable centrepiece for an ambitious dinner.
An editorial note on a dish associated with this book, written for The Coquinist. It is not a reproduction of the book's recipe.
