"By 1963, Julia Child had already achieved widespread recognition as the bestselling author of Mastering the Art of French Cooking, but it wasn't until her television debut with The French Chef that she became the superstar we know and love today. Over the course of ten seasons, millions of Americans learned not only how to cook, but how to embrace food. The series completely changing the way that we eat today, and it earned Julia a Peabody Award...

"A collection of Julia Child's quotations"--

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

Explains for the novice American cook the special ingredients and cooking techniques involved in preparing the wide variety of French dishes featured.

Presents more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent. This collection opens the window on Julia's deepest thoughts and feelings.

It is rare for someone to emerge in America who can change our attitudes, our beliefs, and our very culture. It is even rarer when that someone is a middle-aged, six-foot three-inch woman whose first exposure to an unsuspecting public is cooking an omelet on a hot plate on a local TV station. And yet, that is exactly what Julia Child did. The warble voiced doyenne of television cookery became an iconic cult figure and joyous rule breaker as she touched...

"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...

"In Paris, Julia devoured recipe books, shopped in outdoor markets, consumed all kinds of foods, and whipped through culinary school. And although she wasn't always successful in the kitchen, she was determined to "master the art" of French cooking. Through perseverance and grit, Julia became a chef who shared her passion with the world, making cooking fun, and turning every meal into a special event." --Publisher's website.

While Julia is in the kitchen learning to cook up elaborate, delicious dishes, the only feast Minette is truly interested in is that of fresh mouse. Includes biographical information about Julia Child.

"America's modern culinary history told through the lives of seven pathbreaking chefs and food writers. Who's really behind America's appetite for foods from around the globe? This group biography from an electric new voice in food writing honors seven extraordinary women, all immigrants, who left an indelible mark on the way Americans eat today. Taste Makers stretches from World War II to the present, with absorbing and deeply researched portraits...