Mastering the Art of French Cooking

This groundbreaking cookbook, written by Julia Child, Simone Beck, and Louisette Bertholle, is a definitive guide to French cuisine for American readers.

Published in two volumes, the first in 1961 and the second in 1970, it includes 781 recipes that range from historic Gallic masterpieces to simple dishes like spring-green peas.

The book emphasizes accurate instructions, measurements, and authenticity, with over 100 instructive illustrations to guide readers.

It breaks down French cooking into logical sequences of themes and variations, making it accessible to both beginners and seasoned cooks.

The success of this book led to Julia Child's television career and significantly influenced American culinary culture.