Beck, Bertholle, and Child initially signed a contract with publisher Houghton Mifflin, but Houghton Mifflin grew uninterested in the project. Mastering the Art of French Cooking Volume 1 was originally published in 1961 after some early difficulties. American home cooks at the time were also more inclined to use appliances like garlic presses and mixers than French cooks, and so Child insisted that supplemental instructions for cooks using these appliances be included in the book alongside the normal instructions. Child had noted early in the process that Americans would be 'scared off' by too many expensive ingredients, like black truffles, and would expect broccoli, not particularly popular in France, to be served with many meals, and adjustments were made to accommodate these tastes. While Beck, Bertholle, and Child wanted all of the recipes to be as authentic as possible, they were willing to adapt to American palates and cooking techniques.
After prototyping dishes in their Paris cooking school, L'École des trois gourmandes, Child would check to make sure the ingredients were available in the average American grocery store if they were not, she would suggest a substitution and they would begin the prototyping process again with the substituted ingredient, sometimes flying in ingredients from America to perform their tests. Beck, Bertholle, and Child wanted to distinguish their book from others on the market by emphasizing accurate instructions and measurements in their recipes, and authenticity whenever possible.
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