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