Mastering the Art of French Cooking is a cookbook by Julia Child, along with Louisette Bertholle and Simone Beck.  Since it was published in 1961, the cookbook has become the definitive reference in America on cooking the cuisine of France, especially for home cooks.   The dishes below, made from or inspired by recipes in the cookbook, have been featured on Give Me This Day.

Beef Dishes

• Beef and Onions Braised in Beer (p 317) (12.242 Carbonnades à la Flamande)
• Hamburger with Cream Sauce (p 302) (11.071 Bitokes à la Russe)
• Steak with Shallot and White Wine Sauce (p 294) (3.153 Biftek Sauté Bercy with Pommes de Terre Sautées en Des)
• Pepper Steak with Brandy Sauce (p 296) (4.085 Steak au Poivre)

Chicken Dishes

• Casserole-Roasted Chicken with Tarragon (p 249) (4.073 Poulet Poêlé à l’Estragon) (4.143 Poulet Poêlé à l’Estragon) (4.337 Poulet Poêlé à l’Estragon in Pan Gravy with Roast Potatoes) (12.156 Roasted Capons (Not Actual Capons)) (12.162 Casserole-Roasted Chicken in Butter Curry Sauce)
• Chicken Breasts with Diced Aromatic Vegetables and Cream (p 268) (3.338 French Suprêmes de Volaille à Blanc avec Asperges)

Lamb Dishes

• Casserole of Lamb with Wine, Mushrooms, Carrots, Onions, and Herbs (p 348) (3.186 Daube d’Agneau)
• Lamb Patties (3.191 Fricadelles d’Agneau with Farce aux Olives)

Sauces

• Aioli (3.199 Salmon Steak in Aioli)
• Béchamel (White Sauce) (p 57) (12.133 Tagliatelle in Mushroom-Truffle Béchamel Sauce)
• Hollandaise (Egg Yolk and Butter Sauce Flavored with Lemon Juice) (p 79) (3.156 Asparagus in Sauce Hollandaise) (4.112 Shrimp & Asparagus in Hollandaise Sauce)

Soups

• Bouillabaisse (p 52) (3.171 Bouillabaisse)
• Cream of Mushroom Soup (p 40) (3.168 Potage Velouté aux Champignons)
• Leek and Potato Soup (p 37) (3.137 Potage Parmentier) (12.347 Special Potato Soup)
• Onion Soup (p 43) (11.349 Soupe à L’Oignon)

Vegetable Dishes

• Asparagus (green), Sautéed with Shallots, Garlic, and Herbs (p 513) (6.245 Tomahawk Pork Chops with Asperges à la Bordelaise)
• Asparagus (white), Sautéed with Shallots, Garlic, and Herbs (p 513) (11.117 Asperges à la Bordelaise)
• Broccoli, Sautéed with Shallots, Garlic, and Herbs (12.011 Broccolini à la Bordelaise)
• Cauliflower, Sautéed with Shallots, Garlic, and Herbs (p 513) (11.080 Chou-Fleur à la Bordelaise)
• Mushrooms, Sautéed with Shallots, Garlic, and Herbs (p 513) (3.180 Biftek Sauté with Champignons à la Bordelaise) (6.248 Strip Steak with Champignons à la Bordelaise (recipe)) (7.151 Pan-Fried Halibut with Champignons à la Bordelaise in Cream Sauce)
• Olives, Stuffing (3.191 Fricadelles d’Agneau with Farce aux Olives)
• Potatoes, Diced and Sautéed in Butter (p 528) (3.153 Biftek Sauté Bercy with Pommes de Terre Sautées en Des)
• Potatoes and Carrots, Scalloped, with Cream (p 525) (3.297 Gratin de Pommes de Terre Crécy)
• Spinach, Cooked Chopped (p 469) (3.144 Linguine con Spinaci with Shrimp & Spinach in Tomato-Parmesan Sauce) (3.147 Spaghetti Popeye)
• Tomatoes, Stuffed with Bread Crumbs, Herbs, and Garlic (p 507) (3.160 Tomates à la Provençale)
• Zucchini, Sautéed with Shallots, Garlic, and Herbs (p 513) (6.199 Pan-Seared Scallops with Mushrooms & Zucchini à la Bordelaise)