Photo credit: @julesdwit.
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Replaying this interview was a wonderful idea. Julia had a keen insight and it was great to hear her expound on a number of things food. One note, Leonard's interviewing style back then unnerved me a bit. Granted Julia likes to speak and answer a question quickly--but many times he was trying to talk over her with his 2 and 3 part questions when she got it essentially and just wanted to get to the point. It also seemed he was trying to cram questions in when she wasn't finished talking about the first topic. She's the one we want to hear talk--although she did make a point of commenting what a pleasure it was to be interviewed by someone who knew so much about food. Thoroughly enjoyable piece!
I got to see "Julia Child's Kitchen" recently at the Smithsonian. It was a wonderful experience for me. I was just learning to cook in the early "60's". I can't say that I always used the recipes from THAT BBOOK but I learned so much
pickled beef heart!! My mother made it. We all loved it. I've never tried to make it but it is in her cookbook, the Mark Twain Cookbook.
Julia Child sounds like such a Schill in this interview. Better not say anything bad about gmo food. Monsanto may have sponsered something for her.
I would rather hear a new interview with someone current, maybe tie-in with Julia Child somehow in oder to offer the Thank you gift. Just a straight-through interview from 16 years ago... just not inspired.
Love her! But for a number of years I have been enjoying trying to cook well without using butter. My theory is that with enough butter (and esp. w salt and/or sugar!) everything tastes good...and that's cheating. By eliminating butter (and most salt/sugar) I believe it sharpens up the taste buds.
on the show Julia & Jacques Cooking at Home once julia said something like we'll put cheese on this potato and the vegetarians can eat it. jacques said some vegetarians don't eat cheese and julia said, well we would invite them then! lol unlike some tv cooks she had great personality.
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Leonard Lopate hosts the conversation New Yorkers turn to each afternoon for insight into contemporary art, theater, and literature, plus expert tips about the ever-important lunchtime topic: food.
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