Summary
America's foodie goddess Julia Child has had a huge TV following for the past 40 years. In our own Julie/Julia project (see feature, page 31), Paul Levy re-masters an old friend's standard dishes
To American foodies, the late, splendid Julia Child was a cross between Elizabeth David and Delia Smith. Like ED, she taught her countrywomen the merits of French cooking, but also, like Delia, she gave them accurate recipes that worked. Julia (everybody in America called her by her first name) was America's most important TV cook. Despite the 'French chef' title of her first TV series, Julia always insisted that she was a domestic cook, not a professional chef.See the full content of this document
Extract
A Child's View of the French Classics
Julia Child actually learned to cook in France, where she and Paul, her diplomat husband, were stationed after the Second World War. In 1961 she published, with Louisette Bertholle and Simone Beck (her fellow-student and later fellow-teacher, and neighbour in the South of France), Master...
See the full content of this document
Sponsored links
