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Julia Child Copycat Recipes

Julia Child co-wrote Mastering the Art of French Cooking with Louisette Bertholle and Simone Beck (Alfred A. Knopf, 1961) after training at Le Cordon Bleu in Paris. The book translated classical French restaurant techniques into precise home recipes for American cooks and became one of the best-selling cookbooks in US history. Child's 1963 PBS show The French Chef (WGBH Boston) turned her into a cultural institution. Her Boeuf Bourguignon, Coq au Vin, and soufflé chapters remain the benchmark against which every home French-cooking recipe is measured.

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