Julia Child. "French Cooking Lessons"
Simple and delicious recipes from the legendary Julia Child. Homemade, clear and confidently delicious. First, second and dessert.
Soup
Chicken soup with vegetables
1600 ml chicken broth
1 bay leaf
100 ml dry white wine
1 cup each onion, celery, carrot, white leek stems
2 chicken fillets
salt
pepper
Add vegetables, wine, bay leaf to the broth. Bring to a boil, cook for 5-6 minutes, until the vegetables are almost soft. At this time, cut the fillet into thin slices. Add to soup and cook for 2-3 minutes until tender. Add salt, pepper. Turn off the heat and let it brew for at least 20 minutes. Serve with crackers.
Salad
1 kg beets
Peel the beets and grate on a coarse grater. Grind a clove of garlic into a pulp and heat 2 tbsp in a pan. olive oil, add beets without frying. Season with salt, pepper, wine vinegar (1 tablespoon). Add 1/4 cup water and simmer over low heat for 10 minutes until the beets soften and the water has evaporated. Cool, season with more salt or vinegar if necessary, serve with chicory leaves.
Vegetables
Fried grated zucchini
700 g zucchini
Grate the zucchini and put in a colander, adding 1 tsp. salt. Leave for 20 min. Transfer the mass to a towel and wring out with your hands. In a large skillet, quickly fry in 2 tbsp butter and 1 tbsp. finely chopped olive onion, then add zucchini and, stirring, fry on a strong gene until soft.
Meat
Veal liver with onions
550 g liver
Sauté 3 cups of chopped onion in butter and vegetable oil in a non-hot pan, when the onion becomes transparent, increase the heat so that it is browned. Transfer to another bowl. Sprinkle the liver before frying with salt, pepper and barely roll in flour, chipping off the excess. Put more oil in the pan, heat until it foams and stops, and quickly (for a minute) fry the liver on each side. Remove the pan from the heat, put the fried onions on the liver, pour 1/2 cup of red wine, add 1/2 tbsp. mustard, 1/4 cup chicken broth and stir in the rest of the liquid. Place over medium heat and bring to a boil. Cook for a couple of minutes, serve with sauce.
Fish and seafood
Scallops in wine
700 g scallops
Bring 1/3 cup dry vermouth to a boil, add 1/3 cup water, some salt and bay leaf. Dip in a mixture of 1/4 finely chopped onion, add the scallops (fresh or thawed) and simmer for 2 minutes. Remove from heat and leave the scallops in the liquid for 10 minutes. Before serving, remove the scallops and reduce the sauce to a thick syrup.
Eggs
Cream sabayon
Egg cream with the addition of wine for fruit desserts. In a saucepan, beat the egg, 2 yolks, 1/2 cup sugar, a pinch of salt, 1/3 cup marsala, sherry, or rum. When well mixed, place the saucepan over low heat and cook, stirring, for 5 minutes. The cream will thicken and foam. Do not bring to a boil. Serve cream warm or chilled.
Pie
apple charlotte
2 kg apples, peeled and cut into circles
2/3 cup melted butter
1/2 cup sugar
zest of 1 lemon
1/3 cup apricot jam, strained
a pinch of vanilla
3 tbsp Jamaican Roma
13 slices of dense bread
Fry apple slices in oil for 2-3 minutes. Sprinkle with sugar and zest, cook for 5 minutes to caramelize. Add cinnamon, vanilla, jam and rum, fry for another 2 minutes. Preheat oven to 220C. Fry the bread in a pan. Cover the baking dish with parchment, put the toasted bread on top. Chop the remaining bread and, dipping in oil, place vertically, slightly overlapping each other along the wall of the mold. Lay out a layer of apples, alternating with bread scraps. Bake for 30 minutes, periodically pressing the apples with a spatula. Remove from oven and let cool for an hour, turn over. Sprinkle with powdered sugar and serve.
I do not pursue the goal of describing in detail her entire biography, there is plenty of this information on Wikipedia, but I am ready to talk about some interesting events in the life of Julia Child with great pleasure. I apologize in advance for the large amount of text.
Julia Carolyn Mac Williams was born on August 15, 1912 in Pasadena, California. After graduating from Smith College in 1934 with a Bachelor of Arts degree in history with ghostly dreams of becoming a writer, she couldn't decide which direction to take her writing.
Once in her diary, she admitted: "Unfortunately, I am an ordinary person ... with talents that are not useful to me."
Julia became interested in cooking only at the age of 36, when in 1948 she and her husband moved to Paris. On the way to their new home, they stopped at the Crown Restaurant. Paul Child ordered for his wife a simple dish "Sole meuniere" - Sole Manier. Julia had eaten sole before, but the one she tasted at The Crown seemed to her a real masterpiece.
The secret of cooking, as in all French cuisine, was the details: the freshest fish, the freshest egg, a thin layer of flour and aromatic spices. Julie then jokingly joked: "It was the feast of my baptism", after that day she caught fire with a passionate curiosity for the culinary secrets of French cuisine.
In order to be able to read French cookbooks, because in Paris they were all only in French, Julia went to study at the Berlitz language school, after which she immediately entered the famous Le Cordon Bleu culinary school, where she was the only woman among men on chef courses.
Already in 1951, Julia, together with her friends (1st Frenchwoman and 2nd American) opened a culinary school for American women in Paris, which they called the School of Three Gourmets. The school became so in demand that Julia decided to describe her culinary experience in a book.
After 10 years of hard work, Mastering the Art of French Cooking was born and revolutionized American cooking culture. There has never been such a wonderful, detailed cookbook on 734 pages, the book contained ultra-precise instructions, the stages of cooking even such dishes as “Hard-boiled Egg” (on 4 pages) were painted in detail to the smallest detail. The book immediately became a bestseller.
In 1962, Julia was invited to the intellectual program What We Read, where her book was supposed to be discussed. But Julia, afraid that she would have nothing to talk about for half an hour, brought with her to the studio a small stove, a frying pan, several useful kitchen belongings and two dozen chicken eggs.
And right in the studio, in front of an astonished audience, she demonstrated how to cook a classic French omelette. It turned out that this quick dish (only 2 minutes of preparation) requires compliance with its subtleties and requires manual dexterity. Julia demonstrated to the public several times a trick with how to shake an omelette in a certain way so that it would roll up.
Studio workers were a little embarrassed by the guest's extraordinary trick, but after the transfer, as many letters came to the studio as never before in the entire existence of their intellectual program. Then the studio realized that Julia is a ready-made unique SHOW. As a result, the first 13 episodes of the television show "The French Chef" were planned, which subsequently won
Emmy Award for Best Educational Program.
In 1968, The French Chef Cookbook was published, with recipes from the television show The French Chef. Shows such as Julia Child and More Company (1980) and Dinner at Julia's (1983) followed, all finding their way into cookbooks that were equally well received.
From 1970 to 1980, Julia writes for McCalls and Parade magazines, and also appears on ABC's Good Morning America. In addition, Julia was the founder and one of the sponsors of the American Institute of Wine and Food "The American Institute of Wine and Food".
The second book, Mastering the Art of French Cooking, in 1970, expanded on some topics that the authors did not publish in the first edition, namely baking. Julia Child, together with Simone Back (with Louisette Bertholle, relations were spoiled) became students of Professor Raymond Calvel, a talented French baker, and described the preparation of flour products in the second book in more detail.
Together, these two books, or rather two volumes, are considered one of the most influential works in the history of world culinary. Julia's latest show was Cooking with the Chefs, co-hosted by her co-host and co-creator French chef Jacques Pepin.
Their joint book "Julia and Jacques Cook at Home" (1999) was on the list of best-selling books for a long time, and later a series of programs was shot on it.
Julia's height was 1.88 m.
Julia married at 36, Paul Child, later a diplomat, for whom Julie, with her grenadier height of 1.88 m, incredible optimism and thirst for knowledge, became the love of his life.
Julia Child did not possess an innate culinary talent, but at the same time she naturally had a subtle sensitivity to tastes, smells and aesthetics of food.
The main feature of Julia was her naturalness. For example, thinking, in one of the programs, while preparing the next dish, she looked at the gauze bag with “garni” taken out of the broth and said: “It looks like a dead mouse” ...
In another program, during cooking, dropping a piece of dough on the floor, she shook it off a couple of times and said: "It's okay, we're alone here."
In 2002, one girl, inspired by Julia's culinary talent, began to run her blog "The Julie / Julia Project", the girl's name was Julia Powell, in which she set a goal to cook 524 recipes in 365 days in her small kitchen.
The blog became very popular and subsequently Julia Powell wrote the book "My Year of Cooking Dangerously", which was made into a wonderful film "Julia and Julia". To tell the truth, Julia Child was not enthusiastic about Julie's blog, and considered this idea a stupidity, which she did not want to have anything to do with.
In 2002, on the 90th anniversary of the great cook, the American National Museum of Natural History in Washington created in its permanent exhibition the very kitchen of Julia Child, which was taken apart from her house in a disassembled form.
Julia died on August 13, 2004 at the age of almost ninety-two, in her bed - 10 years later than her husband Paul Child, she lived a long and happy life. She and her husband did not have children, but there was love, a favorite thing and an irresistible passion for life.
This wonderful, strong, purposeful woman was remembered by everyone not only for her love of cooking, but also for her inimitable open manner of communication. Julia Child was able to wisely translate French recipes into an American reality and open up for every unprepared novice in the kitchen the opportunity to feel like a real professional in cooking the most exquisite French dishes.
Julia Carolyn McWilliams was born August 15, 1912 in Pasadena, California. She graduated from Smith College Smith College in 1934 with a bachelor of arts degree in history with vague aspirations to become a writer, but could not find the right direction. She confessed in her diary: "Unfortunately, I am an ordinary person ... with talents that I do not use"
Julia Child's interest in cooking began at the age of 36, when in 1948 her husband has been sent in Paris. At the port of Paris, they got into a car and headed for the city. Their first stop was in Rouen, at the Corona Restaurant. Paul Child ordered for Julia the simplest dish "sole meuniere" - Manier sole, rolled in egg and flour and fried in butter. Julia had eaten sole before, but this one didn't even remotely resemble the masterpiece served to her at The Crown. The secret, as in all French cuisine, was in the details: the freshest fish, the freshest egg, the thinnest layer of flour and fragrant spices. She was surprised and joked later: "It was the feast of my baptism." After that, she lit up with passionate curiosity.
Julia decided what she wanted to know All subtleties french cuisine And, after studying French in school Berlitz, enrolled in famous school Le Cordon Blue, where she was the only woman in a chef's course.
Julia with her husband Paul
In 1951, Julia, along with Frenchwoman Simone Back and half-American, half-Frenchwoman Louisette Bertholle, opened a culinary school for American women in Paris - the "School of the Three Gourmets" (L'Ecole des Trois Gourmandes). Things went so well that it led Julia to the idea of summarizing this experience in a book. After ten years, a book was born that revolutionized American cooking: Mastering the Art of French Cooking. (Mastering the Art of French Cooking).
It was a sensation! The 734-page "Mastering the Art of French Cooking" with extensive illustrations and detailed, precise instructions (sometimes over-the-top: the entry on hard-boiled eggs is 4 pages long and includes 6 drawings) became a bestseller.
In 1962, Julia was invited to appear on Boston television in the intellectual program What We Read, where they wanted to discuss her book. But Julia was afraid that she would have nothing to talk about during the half hour she was allotted. So she brought with her to the studio an electric stove, frying pans and other personal belongings, and two dozen eggs. And there, in front of the astonished audience, she demonstrated the preparation of a classic French omelette. It takes only two minutes, but it requires manual dexterity, because for one and a half minutes out of two you need to shake the pan in a certain way - so that the omelet first flies to the edge, and then curls up. And Julia showed the public this trick several times. The studios were a little embarrassed, but they received more mail from viewers than their intellectual program had ever received. The studio realized that they had a SHOW in their hands, and planned the first 13 performances of Julia. As a result, the television show "The French Chef" won an Emmy in the category of educational programs.
In 1968, The French Chef Cookbook was published, with recipes based on the television show The French Chef. Additional television shows such as Julia Child and Company (1978-1979), Julia Child and More Company (1980) and Dinner at Julia's (1983) were accompanied by well-received cookbooks. And 1980 Julia is a regular contributor to McCalls and Parade magazines, and is a regular on ABC's Good Morning America. In addition, she was one of the sponsors and founder of the American Institute of Wine and Food" The American Institute of Wine and Food.
The second edition of "" in 1970, expanded on some topics that the authors planned to publish in the first volume, in particular, with regard to baking. Julia Child, in co-authorship only with Simone Back (with Louisette Bertholle relations deteriorated) began to study under the guidance of Professor Raymond Calvel, an amazing French baker, describing flour products in the second volume in more detail. The illustrations by Sidonie Korine in the second edition were based on the work of Paul Child. Together, these two volumes are considered one of the most influential works in American culinary history, and Julia Child in particular grants almost worldwide respect for the field of food preparation.
Her last show was Cooking with the Chefs, Julia co-hosted it with her frequent co-host and co-creator, French chef Jacques Pepin. Their book Julia and Jacques Cook at Home (1999) was on the bestseller list for several months, and later a series of programs was shot on it.
In 2002, on the occasion of the great cook's ninetieth birthday, the American National Museum of Natural History in Washington DC placed on permanent display Julia Child's kitchen, which was dismantled in one of her homes and then reassembled in the museum hall.
Interesting Facts
Julia Child's height is 1.88 m.
Julia Child did not have an innate talent for cooking. Inherent in her was only a sensitivity to tastes, smells and the aesthetics of food. And this largely determined her first feeling of France. “Everything smelled there,” she wrote in her memoirs. “The smell of hay, greens, manure, fresh milk, apples, smoke flew into the car window.” The butcher shops smelled of fresh meat and had chickens with heads and legs, not cut into unrecognizable parts. Mountains of fragrant herbs were composed into complex bouquets of "garni" - one for each dish. To learn all this, a teacher was needed. For Julia, it was Chef Bunyard, an old man with a walrus mustache who taught English classes at Le Cordon Bleu in Paris. This was the best Parisian school of professional chefs. Very expensive. Paul Child's salary was too much to bear, but Julia and several former military cooks were paid for by the state - under the newly passed law "GIBill".
Old Man Bunyar was the star of the school. One of his lessons was especially memorable for Julia. We passed an absolute trifle - scrambled eggs. “Yeuf bruyet, Madame Shield,” said Bunyar (who was not given the last name of Julia). - Please to the stove. Julia heated the oil in a frying pan and beat the eggs until white. Just as she was about to pour them into the frying pan, Bunyar screamed in horror, “No, madam! This is completely untrue!” Bunyar started all over again. Put the frying pan on low heat and brush with oil. I did not beat the eggs, but only stirred them, poured them into a frying pan and began to stare at them intently. Nothing happened. Three minutes have passed. Then the eggs began to thicken into a cream. Bunyar began to stir them with a fork, now removing the pan from the heat, then setting it down again and saying: “Loseness, madam! They need looseness! And now - cream or butter. And he turned out the "Jof bruyet" on a plate with a cry of victory: "voila!"
During such lessons, Julia Child understood how to teach cooking: you need to decompose a complex process into simple steps, into details, without forgetting a single one. And then, as if by magic, you start to get that fabulous dish, which, as it seemed, only an artist could create.
Julia passed her final exam on the second try: the first time she forgot two recipes that she had to know by heart. Annoyed, she went to the school kitchen, cooked these two dishes and... ate them.
Laura Jacobs:
A huge manuscript - 800 pages - once lay on my desk at the Knopf publishing house. This cookbook already had a story. Publisher Miffin wanted to publish it and even paid an advance to the authors: Julia and her two fellow students from Cordon Bleu, but after seeing the manuscript in its entirety, said to Julia: "Mrs. Child, no one wants to know so much about French cuisine." And I just really wanted to. I was struck by the detailed instructions in the book. The recipe for the famous “beef bourguignon” (meat in Burgundy) took 10 pages (!) But you found out: what kind of meat is needed; why is it necessary to dry the meat after washing; why in one pan it is impossible to fry many pieces at the same time (so that they do not start to cook); why not put all the oil at once (it will burn) ... In a word, the recipes in the book were suitable for any beginner.
Julia wisely translated French recipes into American reality. For example, when preparing a recipe for baking a French baguette, she ordered flour and yeast from America to achieve the perfect result with American products. She and her coauthors titled the book Mastering the Art of French Cooking. Seeing this title, the owner of the publishing house, Alfred Knopf, said: "If anyone buys a book with that title, I'll eat my hat." In his memoirs, Jones writes: "I wish I knew how many hats Mr. Knopf had to eat."
The main property of Julia Child was her absolute naturalness. During a demonstration at a television studio, she could think, she could mutter something, she could joke ... For example, looking at a gauze bag with “garni” boiled and taken out of the broth, she thoughtfully said: “It looks like a dead mouse” ... Once she rubbed oil into the skin of a chicken for a long time, and from the studio they asked: “Why are you massaging the chicken?” And Julia said, "I think he likes it." Another time, on her television program French Chef, she burned a piece of meat and said to the camera: “If this happens to you, don't confess. Throw it in the trash and make a new one. Nobody sees you." At that moment, her program was watched by 7 million people.
Julia Child with mallet
She explained the secret of baking a baguette like this: “Open the oven, throw an ice cube in there and immediately slam the door!”. Well, and, of course, the steam from the ice made the crust of bread hard. And she showed this crust and said: “Voila!”
When a person finds a favorite thing at 40, it arouses passion in him. But only passion can infect others. Julia's passion was ridiculous: at one time she was obsessed with the perfect preparation of hard boiled eggs. She did not want a greenish stripe around the perimeter of the yolk. She achieved the perfect combination of snow-white albumen and sunny yellow yolk.
In 2002, Julia became the inspiration for the popular blog "The Julie/Julia Project" by Julie Powell, based on the book "Mastering the Art of French Cooking". The goal was to cook 524 recipes in 365 days in one small kitchen. Based on this blog, Julie Powell subsequently wrote the book "My Year of Cooking Dangerously", which was then made into the film Julie and Julia (Julie & Julia).
Julia Child was not impressed with Julie's blog. Having said that, the decision to cook all the recipes in the book in a year is just a trick. Child's editor, Judith Jones, said in an interview:“Neither me nor Julia throw 4-letter words around while cooking. She didn't want to sign it. What appeared in the blog, someone was clearly doing this for a joke. Julia would never describe the end result, how delicious it was and what she learned. Julia did not like what she called "thin lingerie." She did not tolerate fools, if you understand what I mean.
Once, when Julia was already over ninety, she was asked about her health (she always despised diets and adored butter). She replied that she had her own personal meal plan. She planned to eat everything, but in small portions, no supplements or food on the go, but "a reasonable amount of good wine"
A television
- The French Chef (1963—1973)
- Julia Child & Company (1978—1979)
- Julia Child & More Company (1980—1982)
- Dinner at Julia's (1983—1985)
- The Way To Cook (1989)
- A Birthday Party for Julia Child: Compliments to the Chef (1992)
- Cooking with Master Chefs: Hosted by Julia Child (1993—1994)
- Cooking In Concert: Julia Child & Jacques Pepin (1993)
- (1994—1996)
- Baking with Julia (1996—1998)
- Julia & Jacques Cooking at Home (1999—2000)
- Julia Child's Kitchen Wisdom, (2000)
DVD
- Julia Child's Kitchen Wisdom (2000)
- Julia and Jacques: Cooking at Home (2003)
- Julia Child: America's Favorite Chef (2004)
- The French Chef: Volume One (2005)
- The French Chef: Volume Two (2005)
- JuliaChild! The French Chef (2006)
- The Way To Cook (2009)
- Baking With Julia (2009)
Books
- Mastering the Art of French Cooking, Volume One (1961), with Simone Becky, Louisette Bertholle
- Mastering the Art of French Cooking, Volume Two (1970), with Simone Back
- The French Chef Cookbook (1968)
- From Julia Child's Kitchen (1975)
- Julia Child & Company (1978)
- Julia Child & More Company (1979)
- The Way To Cook (1989)
- Julia Child's Menu Cookbook (1991)
- Cooking With Master Chefs (1993)
- Julia's Kitchen with Master Chefs
- Baking with Julia (1996)
- Julia's Delicious Little Dinners (1998)
- Julia's Menus For Special Occasions (1998)
- Julia's Breakfasts, Lunches & Suppers (1999)
- Julia's Casual Dinners (1999)
- Julia and Jacques Cooking at Home (1999), with Jacques Pepin
- Julia's Kitchen Wisdom (2000)
Julia Child's cuisine is still popular with many housewives around the world. This woman, with her culinary art, influenced not only American society, but also other countries.
early years
Popular TV chef and author - Julia Child, nee - was born on August 15, 1912 in Pasadena, in the North American state of California. She was the eldest of three children. Julia has been known by several nicknames such as Juke, Juju and Jukies. Her father, John McWilliams Jr., was a Princeton graduate and worked as a real estate investor in California. His wife, Julia Carolyn Weston, became the heir to the paper business. Her father served as lieutenant governor
Julia's family had accumulated a considerable stock of wealth, and as a result, the child lived in prosperity and, one might say, had a privileged childhood. Julia Child, whose edited cookery book still enjoys interest, was educated at the elite Katherine Branson School for Girls in San Francisco. Her height at that time was 6 feet 2 inches, so she was the tallest student in her class. She was a prankster who, according to her acquaintances, could pull off really wild jokes. Julia was also enterprising and athletic, playing golf, tennis, and hunting with a special talent.
Work at the beginning
In 1930, she entered Smith College in Northampton, Massachusetts with the intention of becoming a writer. “At that time there were quite famous women novelists,” she said, “and I was going to become one of them.” Although she enjoyed writing short plays, which Julia regularly submitted to the New Yorker for publication, none of her work was published. After graduating from high school, she moved to New York where she worked in the advertising department of W&J Sloane's prestige home furnishings. After transferring the trademark to the Los Angeles firm, Julia was fired.
The Second World War
In 1941, at the start of World War II, Julia moved to where she volunteered for the military as a research officer for the Office of Strategic Services (OSS), a new intelligence unit formed by the government. Julia played a pivotal role in her position, relaying classified information between U.S. government officials and intelligence officers in messages. Later, Julia and her colleagues were sent to work in various strategic locations around the world. The girl visited China, Colombo, Sri Lanka. In 1945, while she was in Sri Lanka, Julia met and began dating OSS officer Paul Child. In September 1946, after the end of World War II, Julia and Paul returned to America and got married.
cooking school
In 1948, when Paul was transferred to the US Information Service at the American embassy in Paris, the Child family moved to France. At that time, Julia had a penchant for She entered the Cordon Bleu culinary school, known throughout the world. This was followed by six months of training which included private exercises with Chef Max Benard. After that, Julia, together with fellow students Simone Back and Louiset Berthol, formed her own culinary school L "Ecole de Trois Gourmandes.
"Mastering the Art of French Cuisine"
With the goal of adapting sophisticated French cuisine for ordinary Americans, a trio of cooking girls worked to create a two-volume recipe book. The women received an advance of $750 for this work. However, the publisher-customer rejected the manuscript due to its very long length of 734 pages. Another publisher eventually took over the huge cookbook, releasing it in September 1961 under the title Mastering the Art of French Cooking. The work is considered a groundbreaking creation, and this book remained a bestseller for five years after its publication. This book has since become the standard guide for the culinary community.
Julia promoted her book by advertising it on public television stations in Boston near her home. Her trademark image was straightforward and humorous, showing her cooking scrambled eggs outdoors. The reaction of the public was enthusiastic, Julia began to receive letters from readers in huge quantities, not to mention endless phone calls. Then she was invited to a television channel to host her own cooking program. Julia originally earned $50 per show, which was later raised to $200 plus expenses.
TV success
In 1962, WGBH aired The French Chef TV, which described how Mastering the Art of French Cooking changed American food habits and how Julia became a local celebrity. Shortly thereafter, The French Chef was shown on 96 stations across America.
In 1964, Julia received the prestigious George Foster Peabody Award, then in 1966, the Emmy Award. Throughout the 1970s and 1980s, Julia made regular appearances on ABC's Good Morning America.
At the same time, she worked hard in other programs such as "Julia Child and Company" (1978), "D. Child and More Company" (1980), "Dinner with Julia" (1983). There was also a show where Julia reviewed her best-selling cookbooks covering all aspects of the culinary arts. Her most recent cookbooks were Julia Child's Master Class (1995), Julia's Baking (1996), Julia's Delicious Dinners (1998) and Julia's Random Dinners (1999), all of which were accompanied by high rating.
Opponents
However, not everyone was a Julia fan. She was often criticized in letters from TV viewers for not washing her hands, as well as for the fact that, in their opinion, her demeanor in the kitchen was unacceptable. “You are an absolutely disgusting cook, you don’t even know how to remove meat from bones,” wrote some. “Yes, I am not one of those people who are hypersensitive to sanitation,” Child answered. Others were concerned about the high levels of fat that Julia Child had, in response to this, suggested that such people eat in moderation. "I'd rather eat one tablespoon of Russe chocolate cake than three bowls of jelly," she said.
Death and legacy
Despite the critics, Julia continued to post cooking tips. In 1993, she was honored for her work when she became the first woman to be inducted into the Culinary Institute's Hall of Fame. In November 2000, after a 40-year career that has made her name synonymous with fine food and the most famous chefs in the world, Julia received France's highest award, the Legion of Honor. And in August 2002, the Smithsonian National Museum of American History presented an exhibition featuring three of Julie's popular cooking shows.
Julia Child, whose photo is familiar to every professional culinary specialist, died in August 2004 from a kidney disease at her home in Montecito, two days before her 92nd birthday. Julia did not stop her activities even in the last days. “Pensioners are bored, so they have to work until the very end,” she said. After her death, an autobiographical book, My Life in France, was published with the help of Child's nephew, Alex. The book, which chronicled how Julia discovered what was her true calling, became a bestseller.
Julia's memory continues to live on through her various cookbooks and her show cooking. In 2009, Nora Ephron's Julie et Julie was a hit in theaters and chronicled the life of Julia Child. The film also became interesting because Meryl Streep starred in the roles and Streep earned the Golden Globe Award for Best Actress for her performance and became an Oscar nominee.
August 15, 2012 would have been Julia's 100th birthday. In celebration of the woman's centenary, restaurants across the United States have taken part in "Restaurant Week with Julia" by offering Julia Child recipes on their menus.
Mrs. Child has been a key figure in popular cooking for over 40 years. Americans knew and loved her as an emotional show host. "French Chef" and author of several popular cookbooks. She was also respected by culinary professionals for the clear and pedantic approach with which she taught American housewives the secrets of French cuisine.Mrs. Child underwent serious culinary training at the Cordon Bleu Parisian school, and then in 1951 organized her own school in Paris, the "School of the Three Gourmets" ( L’ Ecole des Trois gourmandes), where, together with the co-authors of the book (Simone Beck, Louise Bertol), she taught young American women classical French cooking.
Based on her teaching experience, Julia Child published Lessons in French Cooking in 1961 - American for Americans. She proved that French delights can be adapted to American reality.
1963 was a landmark year - Julia became the host of her own television show "French Chef" ( The French Chef). A special emotional manner, courage (butchering a live lobster!) and the ability not to be afraid of mistakes conquered the American nation. So much so that the transfer went until 2000.
Other books by Julia Child:
- The French Chef cookbook (1968) – recipes from early television releases, published in Russian as « Bon appetite ! Basics of Classical French Cuisine» (2011) .
- From Julia Child ’ s Kitchen (1975, 1978, 1979) - according to the releases of programs of these years.
- Cooking with Master Chefs And Julia's Kitchen with Master Chefs (written in the mid-1990s). In the Russian version you will find the book "Julia Child cooks with celebrity chefs" (2012) .
- Julia and Jacques Cooking at Home (1999)
- Julia ’ s Kitchen Wisdom (2000) – the quintessence of all years of culinary experience. Released in Russian as « Voila ! Culinary wisdom from Julia Child" (2010, 2011).
About The Art of French Cooking
As Mrs Child herself said: “Everyone can cook in the French manner,” she added, “with the right instructions.”. Its main goal is to provide such a comprehensive guide to the principles and techniques of cooking that the reader becomes an independent cook, understands the fundamentals, and does not "hold on" to recipe instructions.Few numbers:
- 1961 The first edition in English is considered the most comprehensive textbook on classical French cooking.
- 1983 A supplemented and revised edition, where the publishers took into account the popularity of kitchen appliances.
- year 2012. The book is published in Russian: gift wrapped, 2 volumes and 1376 pages (!) - and this is with a minimum of illustrations, of which there are only a hundred.
Book highlights: illustrations are given only for cooking techniques, recipes - without them. Each section contains groups united by common principles, so it is important to read the introductory word to each group - the techniques are not so detailed in the recipes.
Nice features: each recipe contains recommendations about wine - a true French approach! All recipes are adapted, so you can find products for them on the market or in the supermarket.
Presentation from simple to complex influenced the structure of the book: in the first volume you will find simple recipes, and in the second - complex ones. As you might have guessed, the section "Desserts and pastries" is set out in the second volume.
"Desserts and pastries" - this is all the splendor of French desserts: sweet sauces and toppings, creams, mousses, cold desserts, sweet soufflés, fruit desserts. There are also tarts, crepes, clafoutis, cakes, ladyfingers, babas and savarins – over 110 recipes in total, including 7 classic cakes! Believe me, you will find new nuances even in an apple pie.
Trying at least one recipe from the book is an honor for a home cook, an opportunity to partake in the spirit of the times and France. And it does not matter whether you read the edition in English or Russian, the main thing is to approach the matter with love, as Julia Child herself did.
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