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Julia Child's 1961 Mastering the Art of French Cooking, followed by her television series The French Chef, brought continental cuisine to suburban American kitchens, and home cooking has never been quite the same. (Who hasn't, at least once, made their chickens dance before roasting them?) The book, coauthored with French colleagues Simone Beck and Louisette Bertholle, explains both the whys and the hows of French cuisine, giving explicit instruction in everything from the perfect béchamel sauce to airy and crispy profiteroles. That the book has remained in print is a testament to its clarity and usefulness. Today's health-conscious home cooks can simply go a bit easier on the butter and still benefit from Child's Cordon Bleu experience.