Many of us have dog-eared copies of Mastering the Art of French Cooking in our kitchens or fondly remember watching episodes of The French Chef, but what was behind the enormous appeal of this ungainly, unlikely woman, who became a superstar in midlife and changed our approach to food and cooking forever? In the spirit of The Gospel According to Coco Chanel and How Georgia Became O'Keeffe, Julia Child Rules dissects the life of the sunny, unpretentious chef, author, cooking show star, and bon vivant, with an eye towards learning how we, too, can savor life. With her characteristic wit and flair, Karen Karbo takes us for a spin through Julia's life: from her idyllic childhood in California to her confusing young adulthood in New York; her years working for the OSS in Sri Lanka; her world class love affairs with Paris and Paul Child; and her decades as America's beloved French chef. Karbo weaves in her own personal experiences and stops for important life lessons along the way: how to live by your whims, make the world your oyster, live happily married, work hard, and enjoy a life of full immersion. It celebrates Julia's indomitable spirit and irrepressible joy, giving readers a taste of what it means to master the art of living.
Draws on the iconic culinary figure's personal diaries and letters to present a one-hundredth birthday commemoration that offers insight into her role in shaping women's views and influencing American approaches to cooking.
Provence, 1970 is about a singular historic moment.
A Pulitzer prize-finalist peels back the curtain on an unexplored part of Julia Child's life—the formidable team of six she collaborated with to shape her legendary career.
First you make a fine brown sauce, using the duck neck, gizzard, carcass bones, and vegetables . . . These are all browned, then you make your brown roux, then you add a good stock and some wine, and simmer it for about 2 and 1⁄2 hours.
The movement may have introduced affluent Americans to the pleasure of French cuisine years before Julia Child, but it was Julia’s lessons that expanded the audience for gourmet dining and turned lovers of French cuisine into cooks.
This book is a charmer to share aloud with young people who enjoy a well-paced story and with cat lovers and food lovers of any age." —Horn Book "A charming picture book." —The New York Times Sunday Book Review "Amy Bates uses pencil ...
... that caters to aspiring actresses suffering from the drama bug, she pines to be part of the crowd, lending Ginger Rogers's Jean Maitland a fur coat for an upcoming date and attempting to participate in all the wisecracking.
In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more.
... How to Eat Better for Less Money, Beard on Bread, The Casserole Cookbook, Delights and Prejudices, and the posthumous Love and Kisses and a Halo of Truffles. Julia first met Jim Beard in 1961, at a publication party for Mastering.
Some of the instructions look daunting, but as Child herself says in the introduction, 'If you can read, you can cook.'" —Entertainment Weekly “I only wish that I had written it myself.” —James Beard Featuring 524 delicious recipes ...