67: Mastering the Art of French Cooking

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:

Killing It, by Camas Davis

Gordon Ramsay cooking scrambled eggs

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Cook along with us! Next cookbook episode (releasing 3/20/2024): Modern Comfort Food, by Ina Garten