By 1963, Julia Child had already achieved widespread recognition as the best-selling author of Mastering the Art of French Cooking, but it wasnt until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changed the way that we eat today, and it earned Julia a Peabody Award in 1965 and an Emmy Award in 1966.
From that success came The French Chef Cookbook, Julias first solo cookbook, written with all the wit, wisdom, and joie de vivre for which she is rightly remembered. Organized by episodeDinner in a Pot, Caramel Desserts, Beef Gets Stewed Two Waysthe book, like the television show on which it is based, is a complete French culinary education, packed with more than 300 delectable recipesincluding timeless classics like Cassoulet, Vichyssoise, Coq a