Mastering the Art of French Cooking, Volume 1 »

Before celebrity chefs like Emeril and Nigella came onto the culinary scene, Julia Child was teaching America how to flambé. When her groundbreaking television program, The French Chef, came into our kitchens, thousands of viewers tuned in to watch Julia flip crepes, blanch beans, and sear steaks, and to hear her signature sign-off: "Bon appétit!"

The only cookbook that explains how to create authentic French dishes in American kitchens with American foods. Teaches the key techniques of French cooking, permitting many variations on a theme. Over 100 instructive drawings.