The Art of Cooking: A Dialogue Between Julia Child and Craig Claiborne

Sybil (Bolitho) Ryall, in A Fiddle for Eighteen Pence, quoted in Craig Claiborne, Classic French Cooking (New York: Time-Life, 1970), 73.

Claiborne, Classic French Cooking, 8.

Linda Wolfe, ed., McCall’s Introduction to French Cooking (New York: McCall, 1971).

Ibid.

Julia Child, Louisette Bertholle, and Simone Beck, Mastering the Art of French Cooking (New York: Knopf, 1967).

Claiborne, Classic French Cooking.

Ibid., 11.

Child, Bertholle, and Beck, Mastering the Art of French Cooking, Foreword, viii.

Claiborne, Classic French Cooking.

Ibid.

Austin de Croze, What to Eat and Drink in France (London: Frederick Warne & Co., 1931).

Ibid.

Prosper Montagné, Alfred Gottschalk, Auguste Escoffier, and Philéas Gilbert, Larousse Gastronomique (Paris: Montrouge, 1949), 186.

Montagné, Larousse Gastronomique, 212.

Claiborne, Classic French Cooking, 75.

Huizinga, The Waning of the Middle Ages, 250.

Ibid.

Huizinga, The Waning of the Middle Ages.

Ibid., 253.