Facebook Instagram Twitter YouTube

Books

Julia’s first cookbook, the groundbreaking Mastering the Art of French Cooking, was published in 1961, after nine years of researching, writing, recipe testing and editing with her co-authors Simone Beck and Louisette Bertholle. In the years that followed, Julia wrote numerous other cookbooks, including Mastering the Art of French Cooking, Volume II and The French Chef Cookbook, based on her successful public television show. She also co-authored a cookbook with friend and co-host Jaques Pépin and, along with her grandnephew Alex Prud’homme, wrote her memoir, My Life in France. In 2020, Knopf, Julia’s longtime publisher, released People Who Love to Eat are Always the Best People, a collection of Julia’s quotations.

Buying Julia’s books benefits the Foundation and supports our grant programming.

In Julia’s Kitchen with Master Chefs

1995
With 150 recipes from 26 of the country’s top culinary talent, this book is the companion volume to Julia’s PBS television series, “In Julia’s Kitchen with Master Chefs.” While the chefs share the secrets to their most popular dishes, it’s Julia who brings them to life and translates the recipes for the home cook.

Cooking with Master Chefs

1993
The companion volume to Julia’s PBS television series “Cooking with Master Chefs,” this book features 16 of America’s most renowned chefs, and interprets their recipes for the home cook. Through more than 80 color photographs, we learn how to apply each chef’s techniques in our own kitchen.

Julia Child’s Menu Cookbook

1991
Illustrated with more than 500 full-color photographs, this book contains 26 menus for cooking for company and making feasts of all kinds, from Holiday Lunch to Dinner for the Boss. The menus are complete, from appetizer to dessert, and Julia’s detailed recipes make entertaining a snap.

The Way to Cook

1989
Considered to be Julia’s magnum opus, a distillation of her lifetime of learning about food and cooking, The Way to Cook blends classic techniques with more than 800 recipes, representing the wide array of dishes that constitute American cooking.

Julia Child & More Company

1979
A follow-up to Julia’s previous book on entertaining, Julia Child & More Company features the recipes and expert advice from the television show of the same name. With 13 complete menus, this book offers a year’s worth of recipes and ideas for casual and more formal entertaining. Plus, Julia provides recommendations for what to make ahead, helping take the stress out of cooking for company.

Julia Child & Company

1978
The cookbook complement to “Julia Child & Company,” which aired in the late 1970s, this book features the cooking-for-company recipes Julia made on the show. Organized by menu, it’s a practical guide to year-round entertaining, featuring casual everyday dinners, special occasion party spreads, and everything in between. Throughout, Julia shares her expertise on shopping, planning, and hosting.

From Julia Child’s Kitchen

1975
More personal and informal than her previous work, Julia called this book a “summation of her 25 years in the kitchen.” She also considered it a private cooking school, as it was packed with the kind of detailed recipes that teach us how to cook. While French technique would always be the foundation of Julia’s cooking, in this book, she branches out and explores a wide range of cuisines and cooking styles.

Mastering the Art of French Cooking, Volume Two

1970
co-authored with Simone Beck The sequel to Julia’s classic first cookbook, Mastering the Art of French Cooking, Volume Two contains many of the recipes that didn’t make the cut into the first book, but which Julia felt were just as important to share. Together, both volumes offer a complete and authoritative guide to becoming proficient in French cooking and mastering classic French techniques, the accepted foundation of traditional culinary training.

The French Chef Cookbook

1968
For the millions of cooking enthusiasts who loved the “The French Chef,” and for the millions more who have yet to see Julia Child’s groundbreaking television series, this book contains the complete collection of recipes from the cooking show that revolutionized American cuisine.

Mastering the Art of French Cooking, Volume One

1961
Julia’s legendary first cookbook, co-authored with Simone Beck and Louisette Bertholle, launched her career and changed America. Born from Julia’s discovery of her love for cooking and eating while living in France, Mastering the Art of French Cooking is a comprehensive guide to the fundamentals of French cuisine. Considered by many to be one of the best and most important cookbooks of all time, it’s an essential part of every cook’s library.