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Julia Carolyn Child (née McWilliams; [2] August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
The French Chef is an American television cooking show created and hosted by Julia Child, [1] produced and broadcast by WGBH, the public television station in Boston, Massachusetts, from February 11, 1963 [2] to January 14, 1973. It was one of the first cooking shows on American television. The French Chef was first shown with a pilot on July ...
In a 2012 New York Times piece commemorating Julia Child's 100th birthday, Julia Moskin wrote that Mastering the Art of French Cooking should be credited with "turning the tide" on American food culture 1961, when "trends including feminism, food technology and fast food seemed ready to wipe out home cooking." Moskin added that, "in its ...
Fittingly, Child's rose is the color of melted butter, one of her favorite ingredients and staple in French cuisine. The Julia Child rose is said to have a licorice-like fragrance and be ...
Julia Child and husband Paul Child. Julia Child's husband Paul Child wasn't nearly as famous as The French Chef star, but he played a major role in her success.. In The French Chef Cookbook, Julia ...
Tips for Making French Onion Soup. Keep these helpful tips in mind when trying Julia's classic soup recipe at home. Julia's recipe calls for thinly sliced yellow onions. Try to keep the onion ...
After that Beck published a booklet Le pruneau devant le fourneau: Recettes de cuisine (ca. 1952), Beck's only publication in French. In 1949, after she had met Julia Child, she became inspired to write a French cookbook for Americans again. She, Child, and Bertholle together wrote Mastering the Art of French Cooking, which was published in 1961.
She was born Louisette Remion on 26 October 1905. Sometime after 1928, she married Paul Bertholle, a businessman. [citation needed]After World War II, Louisette Bertholle, who had the idea of writing a French cookbook for American cooks, met Simone Beck via the Le Cercle des Gourmettes culinary club and the two began to develop the concept further, collecting recipes and testing them.