Lest anyone think that too much of this blog is dedicated to la cuisine française, allow me to present my excuses: first, I love food (and really, who doesn't?). Second, UNESCO seems to agree. In
November of 2010 Unesco's Intergovernmental Committee for the Safeguarding of the Intangible Cultural Heritage of Humanity added French cuisine to the list (I guess ET should have gone with a pain au chocolat instead of Reese's Pieces). Arguably no one has done more than Les Trois Gourmandes to make this aspect of humanity's intangible culture accessible to Americans. Anyone who has seen
Julie and Julia knows who Les Trois Gourmandes are: Simone Beck, Louisette Bertholle, and of course, Julia Child. What started as a dining club evolved into cooking classes for Americans living in Paris. When the Childs returned to the United States, Julia continued working with her French friends to write a cookbook. After years of revision and transatlantic correspondence, Knopf finally agreed to publish
Mastering the Art of French Cooking. Not long after the book was released, PBS approached Julia Child about making a TV show,
The French Chef, and the rest is history.
Julia described
Mastering the Art of French Cooking as being "written for those who love to cook", but not necessarily for those who know how to cook. Little has changed since it was first published in 1961, except to adapt instructions for changes in kitchen technology (like the food processor) and ingredients (such as enriched rice). The actual cookbook includes as much instruction on basic techniques as it does specific recipes; she gives detailed instructions about what pan to use and when, suggestions for timing so that everything can be served perfectly, how to brown and season meat just right, you name it. If you are "a servantless ... cook" who can take the time (and budget) to dedicate to "the enjoyment of producing something wonderful to eat", you
must have this book in your kitchen.
Bon appétit.
