Written by Simone Beck, Louisette Berthole and Julia Child, the influential cookbook is published by Alfred A. Knopf. Craig Claiborne of The New York Times wrote: "... it will probably remain as the definitive work for nonprofessionals. ... It is written in the simplest terms possible and without compromise or condescension. The recipes are glorious ... All are painstakingly edited and written as if each were a masterpiece, and most of them are."
* "Julia Child, the French Chef" (chapter from "Eating History: 30 Turning Points in the Making of American Cuisine): @
* "My Life in France" (book by Child and Alex Prud'homme): @
* Child entry from "The Oxford Companion to American Food and Drink": @
* Boeuf Bourguignon recipe: @
* Omelette recipes: @
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