Appears in

* Mastering the Art of French Cooking, Simone Beck, Louisette Bertholle, Julia Child, Knopf, Volume I, 1961, Volume II, 1970.

Giving a critique of Julia Child at this late date is like explaining all about motherhood and the American flag. Julia, more than any other, has given meaning to French cookery for the American kitchen. These, her first two books, produced in collaboration with Simone Beck and Louisette Bertholle, are by far her finest works. They precede a whole spate of books, most of which seem to have been ground out by whirling dervishes off camera.