Mastering the Art of French Cooking. Vol. 1 (Julia Child)
When Child’s landmark show “The French Chef” debuted on American television in the early 1960s, it shook a nation of Betty Crocker acolytes to its core. The distance between Crocker’s popular “meat-stretchers” – for instance, “hot dog salad/peanut logs” – and Child’s subtle boeuf bourguignon was fairly great. But we quickly surrendered to the charms of this smart, brassy, linebacker of a woman and lined up in droves to buy her book. More than a half-a-century later, Mastering the Art of French Cooking. Vol. 1 is still the foundational text for French cuisine in America, with 524 recipes of unassailable greatness, as well as crucial guidelines for knifing crêpes, folding egg whites into a soufflé, and making quenelles. [$40; amazon.com]
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