CUISINE FRANÇAISE

Packaged together for the first time, Mastering The Art Of French Cooking Boxed Set: Volumes 1 & 2 (Knopf, $89.95) is Julia Child’s masterful contribution to American understanding of French cuisine. Volume 1, first published in 1961, revolutionized domestic kitchens by showing in simple, step-by-step instructions that French food could be enjoyed at home. It includes 524 recipes, ranging from simple to complicated. Volume 2, published in 1970, builds upon the original with additional recipes, including chapters on baking and charcuterie. Along with co-authors Louisette Bertholle and Simone Beck, Julia Child wrote more than a cookbook when she compiled her culinary experience in these volumes—she created a monument that has stood the test of time.