 Finally, when it was first published in 1961 by Alfred A. Knopf, the 726-page "Mastering the Art of French Cooking" was a best-seller and received critical acclaim that derived in part from the American interest in French culture in the early 1960s.Lauded for its helpful illustrations and precise attention to detail, and for making fine cuisine accessible, the book is still in print and is considered a seminal culinary work.Following this success, Child wrote magazine articles and a regular column for "The Boston Globe" newspaper.