The French Chef Cookbook

By 1963, Julia Child had already gained national acclaim with the success of Mastering the Art of French Cooking, but it was her television debut on The French Chef that made her a household name. Over ten groundbreaking seasons, Julia didn't just teach America how to cook—she inspired a new way to think about food, infusing kitchens across the country with confidence, curiosity, and joy. The series earned her a Peabody Award in 1965 and an Emmy in 1966, cementing her place in culinary history.

From that beloved show came The French Chef Cookbook, Julia’s first solo work, brimming with her signature wit, warmth, and unmistakable joie de vivre. Organized by episode—from “Dinner in a Pot” to “Caramel Desserts” to “Beef Gets Stewed Two Ways”—this cookbook serves as a complete French culinary education. With over 300 classic recipes, including Cassoulet, Vichyssoise, and Coq au Vin, it’s a timeless tribute to the woman who revolutionized home cooking and brought French cuisine into everyday life.