Batonnet. Julienne. Brunoise. These terms for precisely sized cuts standardized by French cuisine sound like they might belong in a professional kitchen, among chef coats and industrial appliances. At home, where no one is watching, it’s tempting to assume they don’t matter…

Julia Child launched her television career making a French omelet while promoting Mastering the Art of French Cooking. Viewers were captivated by her charisma and matter-of-fact teaching. Her guiding idea was simple: Everyone can make good food with a little technique and fresh ingredients.

Decades after her death, Julia Child continues to loom large in American food culture. Her influence rests on a rare cross-over: advanced classical techniques translated fearlessly for the home kitchen and popularized through her books and cooking shows…