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Mastering the Art of French Cooking – The Revolution was Televised
Mastering the Art of French Cooking, Volume 1
“This is a book for the servantless American cook…” So begins Volume 1 of Mastering the Art of French Cooking, the masterwork of Mmes. Julia Child, Louisette Bertholle and Simone Beck. This month we celebrate fifty years since the book’s publication. Congratulations to all involved in bringing forth this wonderful book. I can not believe it has been that long. I remember when it came out, and did it ever make a splash in my neighborhood.
The dedication reads:
to
La Belle France
whose peasants, fishermen, housewives, and princes-not to mention her chefs – through generations of inventive and loving concentration have created one of the world’s great arts
But the book is not for the French. Not at all, and the authors made that crystal clear in their Foreword when they wrote “In fact the book could well be titled ‘French Cooking from the American Supermarket.'” Their goal was to inculcate fundamental cooking techniques thereby enabling women to “…gradually be able to divorce yourself from a dependence on recipes.” The authors speak of “…a greed for perfection…” that informs the production of a perfectly roasted chicken. But this greed was not reserved to the roasting of a bird. It was this greed for perfection that drove the authors over ten years, countless rewrites and the rejection of publishers, to persevere and ultimately triumph with this masterwork. Call it seminal. Call it revolutionary. This book forever changed the way Americans cook. Read the remainder of this entry »