1960-1979
The Post World War II era saw a rise in wealth of consumers and the introduction of modern Jet Age. Traveling abroad was easier and more affordable and France was considered the epitome of culture, fashion and cuisine. There was a growing interest in the French style of cooking at home and Le Cordon Bleu graduates would respond with several, highly successful cook books.
Mastering the Art of French Cooking (Vol.I) by Simone Beck, Louisette Bertholle, and Julia Child brings French techniques and cuisine into the kitchens of American households.
Rosemary Hume in collaborative efforts with Muriel Downs authored several books including Penguin Cordon Bleu Cookery and the Cordon Bleu Cookery Book. They also worked together with Anne Willan, who later opens her own renowned cooking schools, to produce the Grand Diplôme Cooking Course 20 volume set.
