Mastering the Art of French Cooking

It's difficult to overestimate the influence Mastering the Art of French Cooking had on home cooking when it was originally published in 1961. It not only introduced the world to the late national treasure Julia Child, but it also introduced Americans to true French food and generated a national passion for gourmet cookery. Prior to the publication of this book, French cuisine was only available in upscale (read: costly) restaurants and, well, in France. After the publication of this book, everyone was eager to serve boeuf Bourguignon at their next dinner gathering.

The book Mastering the Art of French Cooking is notorious for its difficult recipes; the narrative of the 2009 film Julie and Julia is based on this fact. But, if you've been too afraid to tackle Child's masterpiece, realize that not every dish necessitates the slaughter of live lobsters or the preparation of complex terrines. Check out the section on basic asparagus preparations, or create a Filet de Poisson Poché au Vin Blanc—a super-simple poached fish in white wine—since it's spring.

Link to read: https://www.goodreads.com/book/show/129650