Mastering the Art of French Cooking
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both of France, and Julia Child of the United States. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2). The success of Volume 1 resulted in Julia Child being given her own television show, "The French Chef", one of the first cooking programs on American television. Historian David Strauss argues that the publication of "Mastering the Art of French Cooking", "did more than any other event in the last half century to reshape the gourmet dining scene."
Cleopatra Birrenbach
Having learned how to cook especially northern Persian delicacies from her mother, Cleopatra considers cooking an art form. In early 1974, she was featured in Craig Claiborne's Favorites from the New York Times, published by Times Books. Bareh Maveh (lamb with fruits), Abgushteh Limon (lemon soup), Fosenjohn (duck and meatballs in walnut and pomegranate sauce), and Chello (plain rice with saffron) were among the featured dishes she prepared. In 2000, she became a member of the International Association of Culinary Professionals by invitation of its co-founder, Julia Child.