Lessons in Cooking From Julia Child, Timeless

Filed in archive Books (and Mags) for Cooks , People Who Cook on August 31, 2009

In 1961, the book Mastering The Art of French Cooking by Julia Child was published.

The said book was the result of a collaboration among the three authors (American Julia Child, French Simone Beck and Louisette Bertholle, as well as illustrator Sidonie Coryn and Child's husband Paul).

The book is a timeless cookbook that uses real food and ingredients.

According to the NY Times, Letters section:

The trepidation with which we are rediscovering Julia Child's cooking seems oddly misplaced. The ingredients she used were actually food - unprocessed, without added sugars, salts or unpronounceable ingredients. That these foods are less familiar or even frightening to us is a testament to the power and shrewdness of our industrialized food producers.

Given the health issues we face, we should be clamoring for cookbooks that are as instructive and thoughtful as Julia Child's. Rather than demonize butter, we should consider where it comes from. Instead of fretting over the quantity of calories, we should be worrying about their quality.

Mastering The Art of French Cooking is available at Amazon (Volume 1 and Volume 2).