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With a food culture synonymous with beef bourguignon and steak tartare, the move towards plant-based food is a significant one.

“Beef bourguignon with crème fraîche . . . Or look at chicken cordon bleu and chicken Kyiv.”

They began a cultural phenomenon that would nurture a new generation’s affection for Child and her butter-laden cuisine, prompting 20-somethings — who weren’t just “servantless,” as Child described her readers, but also lacking cooking skills and much money — to attempt classics such as beef bourguignon and lobster thermidor in their own group house and studio kitchens.

Even after she had forsworn butter — at least in the copious quantities suggested by Child — Ms. Powell would return to the pages of her cookbook, serving up a dish of sauteed liver or baked cucumbers or, of course, beef bourguignon, “out of nostalgia.”

She cooked occasionally from “Mastering” when Julie and her brother were growing up, referring to the book’s recipes for dishes including beef bourguignon, pork chops and Brussels sprouts.