After World War II, interest in French cuisine rose significantly in the United States.[
After World War II, interest in French cuisine rose significantly in the United States.[3] Through the late 1940s and 1950s, Americans interested in preparing French dishes had few options. Gourmet "Gourmet (magazine)") magazine offered French recipes to subscribers monthly, and several dozen French cookbooks were published throughout the 1950s. These recipes, however, were directly translated from French, and consequently were designed for a middle-class French audience that was familiar with French cooking techniques, had access to common French ingredients, and who often had servants cook for them.[4]