"This isn't just any cookery book. It is Mastering the Art of
French Cooking, first published in 1961, and it's a book that
is a statement, not of culinary intent, but of aspiration, a
commitment to a certain sort of good life, a certain sort of
world-view; a votive object implying taste and appetite and a
little je ne sais quoi. Julia Child was like Amelia Earhart, or
Eleanor Roosevelt: she was a hero who'd gone out there and made a
difference. Her books are a triumph, and also a trophy".
A. A. Gill, "The Times"