During the Childs’ six-year postwar stay in Paris, she attended the Cordon Bleu cooking school for six months and studied privately with master chef Max Bugnard. She wrote the best-selling cookbook Mastering the Art of French Cooking, 2 vol. (1961, 1970), which was praised for its clarity and comprehensiveness. Her culinary crusade was stated plainly in her introduction: “This is a book for the servantless American cook who can be unconcerned on occasion with budgets, waistlines, time schedules, children’s meals, the parent-chauffeur-den mother syndrome or anything else which might interfere with the enjoyment of producing something wonderful to eat.”
A promotional appearance on television led to an offer to host a cooking series on Boston’s public television station, and The French Chef premiered in 1962. The immensely popular show went on to air for 206 episodes. It is credited with convincing the American public to try cooking French food at home. With her humour, exuberance, and unpretentiousness, Child became an unlikely star. Although she often made mistakes while cooking, she remained unflappable, encouraging viewers to accept mishaps and continue cooking. Child, who had a towering 1.9-metre frame and a distinct warbling voice, ended each show with “Bon appétit!”
Child was the recipient of numerous honours during her career, including a Peabody Award (1964) and an Emmy Award (1966) for her television work and a National Book Award (1980). She was appointed to the French Legion of Honour (2000) and received the Presidential Medal of Freedom (2003). A portion of her kitchen and some of her kitchen implements were put on display at the Smithsonian Institution in Washington, D.C.
According to brittanica.com