Published: 1961
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Why It Mattered: Brought French cooking into American kitchens

Most people aren’t capable gourmet cooking. That’s the pervasive myth Julia Child dismissed with her first cook book, encouraging amateur chefs, particularly in America, to attempt French cuisine in their own kitchens. Her recipes were both practical and sophisticated, and her effortless instruction made classic French food accessible to the average American family. But, her most impressive feat? Convincing Americans that vegetables, if cooked properly, actually taste good.