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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 ...
Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, from the United States. [1] The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).
Julia Child’s impressive chocolate-almond Christmas cake Bûche de Noël taught me to never apologize.
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As a chef, Julia Child made no claims for herself as an innovator: Her mission was not to create new recipes, but to interpret and archive age-old French ones in ways the average American home ...
Julia continues to research recipes for the cookbook, finds American equivalents for French ingredients, and works on finding a new publisher for the project. [24] Paul and Julia attend the Cannes Film Festival , [ 25 ] and come up with the idea of illustrating the making of recipes.
The book The Way To Cook differs from her previous book Mastering the Art of French Cooking in numerous ways. While Mastering was a collaboration that co-authors Simone Beck and Louisette Bertholle had gotten underway before Child's involvement, The Way To Cook was a solo work written entirely by Child during the late 1980s.