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Publication date 1961 (vol. 1), 1970 (vol.

2) Media type book Pages 726 (40th anniversary edition) TX719.C454 2009 Followed by The French Chef Cookbook, Simca's Cuisine Mastering the Art of French Cooking is a two-volume written by and, both of France, and of the United States. The book was written for the American market and published by in 1961 (Volume 1) and 1970 (Volume 2). The success of Volume 1 resulted in Julia Child being given her own television show,, one of the first cooking programs on American television. Historian David Strauss argues that the publication of Mastering the Art of French Cooking, 'did more than any other event in the last half century to reshape the gourmet dining scene.' Contents • • • • • • History [ ] After World War II, interest in French cuisine rose significantly in the United States. Through the late 1940s and 1950s, Americans interested in preparing French dishes had few options.

Magazine offered authentic French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the 1950s. These recipes, however, were directly translated from French, and consequently were designed for a middle-class French audience that was familiar with French cooking techniques, had access to common French ingredients, and who often had servants cook for them. In the early 1950s, Simone Beck and Louisette Bertholle, French chefs who had trained at, sought to capitalize on the American market for French cookbooks and wrote and published a small recipe book for American audiences, What's Cooking in France, in 1952. By the late 1950s, Beck and Bertholle were interested in writing a comprehensive guide to French cuisine that would appeal to serious middle-class American home cooks. Beck and Bertholle wanted an English-speaking partner to help give them insight into American culture, translate their work into English, and bring it to American publishers, so they invited their friend Julia Child, who had also studied at Le Cordon Bleu, to collaborate with them on a book tentatively titled 'French Cooking for the American Kitchen'.

The resulting cookbook, Mastering the Art of French Cooking, proved groundbreaking and has since become a standard guide for the culinary community. Beck, Bertholle, and Child wanted to distinguish their book from others on the market by emphasizing accurate instructions and measurements in their recipes, and authenticity whenever possible. After prototyping dishes in their Paris cooking school, L', Child would check to make sure the ingredients were available in the average American grocery store; if they were not, she would suggest a substitution and they would begin the prototyping process again with the substituted ingredient, sometimes flying in ingredients from America to perform their tests. While Beck, Bertholle, and Child wanted all of the recipes to be as authentic as possible, they were willing to adapt to American palates and cooking techniques. Child had noted early in the process that Americans would be 'scared off' by too many expensive ingredients, like black truffles, and would expect broccoli, not particularly popular in France, to be served with many meals, and adjustments were made to accommodate these tastes.

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