Julia Child (1912-2004) can be thanked for introducing French cuisine to America —the land of hot dogs and apple pie—during the 1960s. Aside from her most famous creation, Mastering the Art of French Cooking, Child wrote more than a dozen cookbooks.

Mastering the Art of French Cooking was first published in 1961 and her TV career began two years later. For this interactive Osher class, join Co-op Food Educator Lindsay Smith as we tackle some of the most iconic recipes from this revolutionary cookbook!

We will start with the classic, French Onion Soup, following Julia’s recipe and comparing it to other French recipes and modern takes as well. For subsequent weeks, the class will work together to determine which recipes we choose to explore, picking from recipes like Quiche Lorraine, Coq au Vin, Tarte Tatin, Cassoulet, Cheese Soufflé, and even pull inspiration from episodes of The French Chef T.V. show.

Class participants should expect to receive the recipe a week in advance to prepare their shopping list (so no need to purchase the book if you do not already own it). We will work together to prepare the dish, and as the dish cooks we will discuss other recipes, sources of inspiration, and more! (Some recipes will take longer than the class time to prepare.) Join us for a delicious and inspirational good time! Bon Appetite!