One of the most famous cookbooks of all time, Mastering the Art of French Cooking was a revelation at the time, bringing French cuisine to American cooks. This huge collection of recipes is a little intimidating — but in this episode, we break it down to share the things we’ve made and loved along the way.

Recipes mentioned in this episode:

  • Pissaladière niçoise (Vol 1, page 151)
  • Salade niçoise (Vol 1, page 542)
  • Eggs En Gelee (Vol 1, page 547)
  • Meringue-nut layer cake with butter-cream frosting and filling (Vol 2, page 497)
  • Cream puffs (Vol 1, page 177)
  • Baked cucumbers/parslied cucumbers (Vol 1, page 500)
  • Fondue de poulet a la creme (Vol 1, page 262)
  • Scrambled eggs (Vol 1, page 125)
  • Chocolate souffle (Vol 1, page 619)
  • Oeufs en Cocotte (Vol 1, page 123)

Resources mentioned in this episode:

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