Julia Child was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
One of my favorite things about Julia child was not just that she was born in Pasadena, California (the town I grew up in), but the fact that she was revolutionary for women during her time, and today thought of that force that changed American cuisine and culture ever since. The bubbly chef kept cooking in the kitchen interesting during a time of political change, feminism, and when most turned to eating out instead of in their homes.
Julia was not only a well written scholar, but worked for the Office of Strategic Services, assisting our government during World War II, it was there she met her husband, Paul Child. Thereafter the couple moved to Paris when Paul joined the United States Foreign Service, and the US State Department assigned Paul as an exhibits officer with the United States Information Agency. Child repeatedly recalled her first meal in Rouen as a culinary revelation; once, she described the meal of oysters, sole meunière, and fine wine to The New York Times as “an opening up of the soul and spirit for me.” She then attended the famous Le Cordon Bleu cooking school and later studied privately with Max Bugnard and other master chefs. Later Julia Child joined the women’s cooking club Le Cercle des Gourmettes, through which she met Simone Beck, who was writing a French cookbook for Americans with her friend Louisette Bertholle. In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child’s Paris kitchen, calling their informal school L’école des trois gourmandes (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to Cambridge, Massachusetts, the three researched and repeatedly tested recipes. Child translated the French into English, making the recipes detailed, interesting, and practical.
Julia Child became a culinary icon- she wrote approximately 18 books from 1961 until 2006. Child was a favorite of audiences from the moment she débuted on public television in 1963. Her great success on air may have been tied to her refreshingly pragmatic approach to the genre, “I think you have to decide who your audience is. If you don’t pick your audience, you’re lost because you’re not really talking to anybody. My audience is people who like to cook, who want to really learn how to do it.”
Julia Child there is no one of your energy, courage, patience, or has done it comparably to you. Myself, and the millions of women in their kitchens thank you, and we stare down at your timeless and perfect cookbooks- we will take a moment to remember there is quality in life.
Here are just a few of her magnificent works of art- offered to any right minded American who wants to do right in the kitchen.
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In celebration of Julia Child’s 100th birthday, we bring you the classic cookbook in its entirety—all 524 recipes. “Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for more than fifty years, has been teaching Americans how. There has never been a book as instructive and as workable as Mastering the Art of French Cooking. The techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors produced a magnificent volume that has claimed its place of honor in the American kitchen for half a century. Bon appétit! Hardcover; 752 pages
Presents recipes and techniques demonstrated on Julia Child’s television program in chronological order. All the recipes that Julia Child demonstrated on her first public television series, “The French Chef” — the 119 shows that made Julia a household name and changed forever the way Americans cook.
How many minutes should you cook green beans? Is it better to steam them or to boil them? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Julia Child gave us extensive answers to all these questions–and so many more–in the masterly books she published over the course of her career. But which one do you turn to for which solutions? Over the years Julia also developed some new approaches to old problems, using time-saving equipment and more readily available products. So where do you locate the latest findings? All the answers are close to hand in this indispensable little volume: the delicious, comforting, essential compendium of Julia’s kitchen wisdom–a book you can’t do without.
The perfect gift for any Julia Child follower–or any lover of French food. This boxed set brings together “Mastering the Art of French Cooking”, originally published in 1961, and “Mastering the Art of French Cooking, Volume 2,” first published in 1970.
Provence, 1970 is about a singular historic moment. In the winter of that year, more or less coincidentally, the iconic culinary figures James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones found themselves together in the South of France. They cooked and ate, talked and argued, about the future of food in America, the meaning of taste, and the limits of snobbery.
In this magnificent new cookbook, illustrated with full color throughout, Julia Child gives us her magnum opus–the distillation of a lifetime of cooking. And she has an important message for Americans today, is to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish, to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable, to the more experienced cook: have fun improvising and creating your own versions of traditional dishes, and to all of us: above all, enjoy the pleasures of the table.
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