abstract:Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both of France, and Julia Child of the United States. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).
America's collective intrigue with boeuf bourguignon can be nearly single-handedly credited to the food legend whose 1961 tome "Mastering theArtofFrenchCooking" held rhapsodic praise for the stew that she encountered when living in France.