Mastering the Art of French Cooking
Volume 1 of "Mastering the Art of French Cooking" received overwhelmingly positive reviews when it was first released in 1961. In the "New York Times", Craig Claiborne wrote that the recipes in the book "are glorious, whether they are for a simple egg in aspic or for a fish souffle," and that it "is not a book for those with a superficial interest in food...but for those who take a fundamental delight in the pleasures of cuisine." Michael Field, writing for the "New York Review of Books", praised Beck, Bertholle, and Child for "not limiting themselves to la haute cuisine," and stated that "for once, the architectural structure of the French cuisine is firmly and precisely outlined in American terms." Field's sole criticism of the book was that the authors suggested dry vermouth as a substitute for white wine, as he felt the domestic vermouth available to American home cooks, the book's target audience, was "bland and characterless." Despite being a relatively expensive cookbook, retailing for $10 in 1965, "Mastering the Art of French Cooking" Volume 1 did well commercially, selling over 100,000 copies in less than five years. According to Julia Child biographer Noel Riley Fitch, the publication of "Mastering the Art of French Cooking" instantaneously changed the entire American cookbook industry, leading more cookbook publishers to place emphasis on clarity and precision, and away from the "chatty and sometimes sketchy" style that had typified American cookbooks.
Madhur Jaffrey
After an article about her and her cooking appeared in the "New York Times" in 1966, she received a book contract from an independent editor to write a book on Indian cooking. Madhur started compiling all the recipes learnt by her through correspondence with her mother and adapted for the American kitchen. Due to a period of rapid consolidation in the American publishing industry, the book went to Harcourt Brace Jovanovich but got no attention there either. Madhur took the book to her friend, Ved Mehta, who in turn mentioned it to publisher André Schiffrin. Schiffrin passed on the book to Knopf editor Judith Jones, who had championed Julia Child's cookbook at a time when no other publisher would touch it. Judith Jones snapped up the book immediately, only asking Madhur to add serving suggestions and menus for people not familiar with Indian cooking. In 1973 "An Invitation to Indian Cooking" was published, Madhur's first cookbook. During the 1970s, she taught classes in Indian cooking, both at the James A. Beard School of Cooking and in her Manhattan apartment. She was hired by the BBC to present a show on Indian cooking. In 1986, the restaurant Dawat opened in Manhattan using recipes that she provided.