From NY Times: It was Child — not single-hand­edly, but close — who started the public conver­sa­tion about cooking in America that has shaped our cuisine and culture ever since. Her “Mastering the Art of French Cooking” was published in 1961, just as trends including femi­nism, food tech­nology and fast food seemed ready to wipe out home cooking. But with her energy, intel­li­gence and nearly deranged enthu­siasm, Child turned that tide. · Go to The Julia Child recipes home cooks still make →