[0] THE MILESTONES THAT MATTERED.(Brief Article)

HFN: The Weekly Newspaper for the Home Furnishing Network, May, 2002 by Zaczkiewicz, Arthur

31 1961: Julia Child's First Cookbook

Before she became a television star, Julia Child was the co-author of "Mastering the Art of French Cooking," a 700-page tome published in 1961 that paved the way not only for Child's career on television but also for the gourmet kitchenware industry.

"Mastering the Art of French Cooking" introduced American home cooks to French cuisine. But Child and her co-authors, Simone Beck and Louisette Bertholle, took on the fancy French food world in a common-sense way, taking pains not to muddy the book with food and equipment not available on these shores.

By doing so, they made French cuisine accessible to a public then more used to Jell-O molds and frozen food than quenelles and daube de boeuf. As home cooks...

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