Find our top 6 picks for the best French cookbooks of the past 25 years.
Photo: Randy Mayor
"Anyone can cook in the French manner anywhere, with the right instruction." Thus began the classic Mastering the Art of French Cooking, by Julia Child, Simone Beck, and Louisette Bertholle, published in 1961—perhaps one of the most important statements in 20th-century cookbooks, as it summed up Child's philosophy and threw open the doors to a rarefied cuisine for American women (and men, of course): Vive la libération! French cookbooks, written by an American, were crucial in inspiring Alice Waters, the godmother of new American cooking. Much of what we owe to good cooking we owe to the French, and a good French cookbook is a glorious thing indeed. Here, we present our favorite French cookbooks from the past 25 years.