Abstract
Long recognized as the darling of public television, Julia Child, the star of The French Chef, Julia and Company, and Dining with Julia (among other popular programs), is also an author of rare elegance. Collectively, her works constitute a compendium of information on two major areas of culinary interest in the United States: French and American cooking. Julia, as she is affectionately known to her legions of fans, burst on the American publishing horizon in 1961 with the publication by Alfred A. Knopf of Mastering the Art of French Cooking, Vol. I. Along with her coauthors, Simone Beck and Louisette Bertholle, Julia became an instant nationally recognized author. What distinguishes Mastering the Art of French Cooking from its antecedents is its thoroughness in scholarship and coverage, underscored by a refreshing, subtle wit. Volume II follows the same format—with the same incomparable results. Julia and her coauthors thoughtfully listed not only ingredients, but all necessary utensils and other batterie de cuisine. Both volumes are illustrated in detailed pen and ink drawings rendered by Paul Child, Julia's husband.
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