It took 48 years after it was published, but chef Julia Child has her first book, “Mastering the Art of French Cooking“, on the best seller list. From the NY Times,
“Amazing not just because the book is almost half a century old, costs $40 and contains 752 pages of labor-intensive and time-consuming recipes — the art of French cooking is indeed hard to master — but also for what those recipes contain.
In a decade when cookbooks promise 20-minute dinners that are light on calories, Ms. Child’s recipes feature instructions like “thin out with more spoonfuls of cream” (Veau Prince Orloff, or veal with onions and mushrooms, pages 355-7) or “sauté the bacon in the butter for several minutes” (Navets à la Champenoise, or turnip casserole, pages 488-9). And for a generation raised to believe that Jell-O should have marshmallows in it, there is plenty of aspic — the kind made with meat.”
When I first started cooking, I made quite a few recipes from this book, and I still make Julia’s beouf bourguignon. The recipes were frequently complex, laden with fat, and usually good, but are at this point, rather dated.
Do you have a favorite Julia Child recipe?