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Happy birthday, Julia Child! Buy a lot of butter and check out these titles
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In celebration of what would have been Julia Child's 107th birthday, we're digging into the catalog to find some of the great books about working and cooking with one of the greatest chefs ever.
After teaming up with Lowcountry Food Bank and the Charlie Cart Project all summer to provide some amazing food literacy programs, we're fixated on expanding our culinary knowledge. And really, there was no better way to go full foodie than with the woman who brought French cooking techniques into American homes.
So here's to Julia and the 753 pounds of butter she used on her four-year PBS show.
Of course, any Julia Child collection has to start with the Bible of French cooking in America, the book that inspired other books, a movie, TV shows, comedy skits, and with the Internet an endless stream of memes.
For over fifty years, New York Times bestseller Mastering the Art of French Cooking has been the definitive book on the subject for American readers. Featuring 524 delicious recipes, in its pages home cooks will find something for everyone, from seasoned experts to beginners who love good food and long to reproduce the savory delights of French cuisine, from historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. Here Julia Child, Simone Beck, and Louisette Bertholle break down the classic foods of France into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of dishes. Throughout, the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations--bound to increase anyone's culinary repertoire. With over 100 instructive illustrations to guide readers every step of the way, Mastering the Art of French Cooking deserves a place of honor in every kitchen in America.
The life and legacy of Julia Child are remembered and celebrated in this special program from WGBH/Boston in association with Thirteen/WNET New York American Masters. The film tells two love stories: one between Julia and Paul Child, the other between Julia and French food. It includes photos never before seen. Scooping up a potato pancake, patting chickens, coaxing a reluctant soufflé, or rescuing a curdled sauce, Julia Child was never afraid of making mistakes. “Remember, if you are alone in the kitchen, who is going to see you?” she reassured her television audience. Catapulted to fame as the host of the series The French Chef, Julia was an unlikely star.
With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia?
Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia's deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia's creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written.
Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway.
You’ll love this intimate portrait of the inimitable Julia Child by Nancy Verde Barr, her executive chef and friend for twenty-four years. Brimming with anecdotes, memorabilia, and snapshots, Backstage with Juliaconveys Julia’s generosity, her boundless energy, and her love of food and life. This loving memoir celebrates the adventurous, unassuming essence of the chef who seasoned American palates and heightened our appreciation of food.
An affectionate tribute, this book reveals the adventurous, inquisitive & often mischievious nature of the celebrity cook Julia Child. Nancy Verde Barr worked with Julia for many years, as executive chef responsible for orchestrating the television shows, cookbooks & articles that made Julia famous.
In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing kitchen questions. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia's Kitchen Wisdom is packed with essential information about soups, vegetables, and eggs, for baking breads and tarts, and more, making it a perfect compendium of a lifetime spent cooking.
Nora Ephron adapts Julie Powell's autobiographical book Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen with this Columbia Pictures production starring Amy Adams as an amateur chef who decides to cook every recipe in a cookbook from acclaimed celebrity chef Julia Child (played by Meryl Streep) in order to chronicle it in a blog over the course of a year. Streep's Devil Wears Prada co-star Stanley Tucci re-teams with the actress as Child's husband.
A regular program on WGBH Boston from 1963 to 1972, The French Chef is perhaps best known for its down-to-earth hostess Julia Child with her dry wit and practical approach to "fancy" French cooking. Eighteen classic programs, in black and white and color, feature the ever-practical Julia Child educating viewers in everything from starters and side dishes like braised spinach, shirred eggs, and hollandaise sauce, to main courses like seafood crêpes and braised goose, to breads and desserts like croissants and the exotic gâteau in a cage. Julia Child leads viewers step-by-step through each recipe, imploring budding chefs to use their fingers and hands, let go of their fear of failure, avoid a sense of panic and maintain a sense of humor so that neither the cook nor the soufflé collapses. Helpful tips include advice about preparing dishes ahead of time, how to save a recipe gone awry, and an ever-present sense of humor that includes a waving goose and more than a few chuckles from Julia Child at her own inevitable bloopers. While current recommendations about food safety may necessitate altering some suggestions like defrosting a goose in the sink for 4 hours and modern dietary guidelines might frown upon the use of pork back fat in a terrine or pâté, the majority of these recipes can easily be prepared without alteration today. If you love French food and want to learn how to prepare it yourself, join Julia Child for 18 lessons that are sure to have you cooking up exotic dishes in no time.
The stunning story of how Julia Child transformed herself into the cult figure who touched off a food revolution that has gripped the country for more than fifty years. Spanning Pasadena to Paris, acclaimed author Bob Spitz reveals the history behind the woman who taught America how to cook.
A genuine rebel who took the pretensions that embellished French cuisine and fricasseed them to a fare-thee-well, paving the way for a new era of American food—not to mention blazing a new trail in television—Child redefined herself in middle age, fought for women’s rights, and forever altered how we think about what we eat.
Chronicling Julia's struggles, her heartwarming romance with Paul, and, of course, the publication of Mastering the Art of French Cooking and her triumphant TV career, Dearie is an extraordinarily entertaining account of a truly remarkable life.
Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.
Julia Child takes an in-depth look at contemporary American cooking along with twenty-six nationally recognized chefs. Inviting the master chefs (literally!) into her kitchen, Julia cooks with the pros, detailing their techniques and dishes for the home cook. Join Julia and the master chefs in these classic episodes. Child translates them for the home cook and provides 150 splendid recipes which take full advantage of the exciting new flavors of American cooking today. A companion to the popular PBS series. 110 color photos.
Now let's get cooking!