Julia Child was born in Pasadena, California. She graduated from
Smith College and worked for the OSS during World War II; afterward
she lived in Paris, studied at the Cordon Bleu, and taught cooking
with Simone Beck and Louisette Bertholle, with whom she wrote the
first volume of Mastering the Art of French Cooking (1961). In
1963, Boston's WGBH launched The French Chef television series,
which made Julia Child a national celebrity, earning her the
Peabody Award in 1965 and an Emmy in 1966. Several public
television shows and numerous cookbooks followed. She died in
2004.
Jacques Pepinis the author of twenty-one cookbooks, including the
best-selling The Apprentice and the award-winning Jacques Pepin
Celebrates and Julia and Jacques Cooking at Home (with Julia
Child). He has appeared regularly on PBS programs for more than a
decade, hosting over three hundred cooking shows. A contributing
editor for Food & Wine, he is the dean of special programs at the
French Culinary Institute in New York City. Before coming to the
United States, he served as personal chef to three French heads of
state.
“Julia Child paved the way for Chez Panisse and so many others by
demystifying French food and by reconnecting pleasure and delight
with cooking and eating at the table. She brought forth a culture
of American ingredients and gave us all the confidence to cook with
them in the pursuit of flavor.” —Alice Waters, Chez Panisse
“Julia is . . . the grande dame of cooking, who has touched all of
our lives with her immense respect and appreciation of cuisine.”
—Emeril Lagasse, Emeril’s Restaurant
“Julia has slowly but surely altered our way of thinking about
food. She has taken the fear out of the term ‘haute cuisine.’ She
has increased gastronomic awareness a thousandfold by stressing the
importance of good foundation and technique, and she has elevated
our consciousness to the refined pleasures of dining. Through the
years her shows have kept me in rapt attention, and her humor has
kept me in stitches. She is a national treasure, a culinary
trendsetter, and a born educator beloved by all.” —Thomas Keller,
The French Laundry
“Julia freed the American public from their fears of cooking
French. By doing so, she greatly expanded the audience for all
serious food writers. Her demystification prepared that public for
the rest of us. I believe that the television shows based on that
landmark book did even more to encourage reluctant cooks to try
their hands . . . much to our benefit.” —Mimi Sheraton
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