• Birth—August 5, 1912
• Where—Pasadena, California, USA
• Death—August 12, 2004
• Where—Santa Barbara, California
• Education—B.A., Smith College; Le Cordon Bleu
• Awards—Emmy Awards, 1965, 1996 and 1997; George
Foster Peabody Award, 1965; Ordre de Mérite Agricole,
1967; Ordre de Mérite National, 1976; Chevalier of the
Légion d'Honneur, 2000
If leeks, shallots, and sea salt are available at your local supermarket, you probably have Julia Child to thank for it. At a time when many home cooks had nothing more ambitious in their repertoires than Jell-O salad, Child revolutionized the American kitchen, demonstrating that with good ingredients and a few French techniques, even the novice chef could turn out bistro-worthy dinners of boeuf bourguignon and tarte Tatin.
Child's interest in teaching techniques, rather than simply listing fancy recipes, was evident from her first cookbook, Mastering the Art of French Cooking, which took years of collaboration (with Simone Beck and Louisette Bertholle) and experimentation to write. Craig Claiborne, reviewing the book for the New York Times in 1961, wrote: "Probably the most comprehensive, laudable, and monumental work on [French cuisine] was published this week, and it will probably remain the definitive work for nonprofessionals." He was right—it's been a top seller ever since.
To promote the book, the Cordon Bleu–trained Child made an appearance on WGBH in Boston. Not content merely to talk about cooking, she brought along eggs, a hot plate, and a whisk, and demonstrated the proper way to make an omelette. The station producers recognized a potential star, and Child's first television show, The French Chef, was born. Soon thousands of viewers were tuning in to watch Julia flip crepes, blanch beans, and sear steaks. Each show ended with her signature sign-off: "Bon appétit!"
Since then, Child has hosted hundreds of television episodes, and her cookbooks have continued to be both inspiring and practical. Volume two of Mastering the Art of French Cooking was followed by titles like The Way to Cook, Cooking with Master Chefs and Julia's Kitchen Wisdom. Child also co-founded the American Institute of Wine and Food, an educational organization devoted to gastronomy. Many top-flight professional and celebrity chefs—including Alice Waters, Emeril Lagasse, and Thomas Keller—have cited Julia Child as an inspiration. "My own copy of volume one [of French Cooking] is so worn that the duct tape holding it together looks natural," chef Jasper White once noted.
Still, Child remains best known for bringing good food into the home, where she championed "food as an art form, as a delightful part of civilized life." And though she's expanded her range to include American, Mediterranean, and Asian cuisines, she hasn't been influenced by fad diets or fat phobias. She still cooks with butter and cream. As she told Nightline, "Small helpings, no seconds, a little bit of everything, no snacking and have a good time. I think if you follow that, you're going to be healthy, wealthy and wise."
• During World War II, Julia McWilliams served in the Office of Strategic Services—the forerunner of the CIA—in Ceylon and China, where she met Paul Child. After the war, the two married and moved to Paris, where Julia Child fell in love with French food. Years later, she could still recount her first meal in Paris, which included oysters, scallops in cream sauce, and duck.
• After Child moved from her Cambridge, Massachusetts, house to a retirement community in California, she donated her famous kitchen—where three of her television series were taped—to the Smithsonian National Museum of American History.
• Child stood tall at a statuesque 6' 2". (From Barnes & Noble.)
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