A biography of Julia Child from the award-winning author of
"Perfection Salad"
One of the most beloved figures in 20th century American culture
was Julia Child, the bouyant ?French Chef? who taught millions of
Americans to cook with confidence and eat with pleasure. With an
irrepressible sense of humor and a passion for good food, Child
ushered in the nation's culinary renaissance and became its chief
icon. Unlike the great cooking teachers who preceded her, she won
her audience through the revolutionary medium of television.
Millions watched as she spun threads of caramel, befriended a giant
monkfish, wielded live lobsters, flipped omelets and unmolded
spectacular desserts. Her occasional disasters, and brilliant
recoveries, were legendary. Yet every step of the way she was
teaching carefully crafted lessons about ingredients, culinary
technique, and why good home cooking still matters.
Award-winning food writer Laura Shapiro describes Child's
unlikely career path, from California party girl to cool-headed
chief clerk in a World War II spy station to bumbling amateur cook
and finally to the classes at the Cordon Bleu in Paris that changed
her life. Her marriage to Paul Child was at the center of all her
work. Unlike much of what has been written about Child, Shapiro
portrays a woman who was quintessentially American, and whose
open-hearted approach to the kitchen was a lesson in how to
live.
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