Friday, December 06, 2013
Luke Barr talks about a culinary gathering in the winter of 1970, which bright together James Beard, M.F.K. Fisher, Julia Child, Richard Olney, Simone Beck, and Judith Jones in the South of France. They cooked and ate, talked and argued, and their conversations were chronicled by M.F.K. Fisher in journals and letters—some of which were later discovered by Luke Barr, her great-nephew. He writes about it in Provence, 1970: M.F.K. Fisher, Julia Child, James Beard, and the Reinvention of American Taste.
Tuesday, December 25, 2012
By Lulu Miller
Likely, you've already seen it. Maybe two or three times. But this time of year, one more viewing just can't hurt. For the uninitiated, enjoy. Julia Child remixed to perfection with blousey insistence on how to live.
Thursday, September 13, 2012
Julia Child is widely credited with single handedly teaching America about the pleasures of good cooking with her groundbreaking cookbook Mastering the Art of French Cooking and her television show The French Chef. She would have turned 100 years old on August 15, and to celebrate her contributions to cooking and culture, the Leonard Lopate Show Book Club selection for August-September is her memoir, My Life in France, written with her grand-nephew Alex Prud’homme. He joins us to talk about her life, how she learned to cook in France, and how she became a brilliant teacher and writer. When she passed away in 2004, she and Alex were working on the book, about what Julia Child described as the best years of her life, and Alex finished it and published it in 2006.
Join the conversation—leave your comments and questions below!
Monday, August 20, 2012
Bob Spitz tells about the life and times of Julia Child, the warble-voiced doyenne of television cookery who became an iconic figure and joyous rule-breaker who touched off the food revolution in America more than fifty years ago. Dearie: The Remarkable Life of Julia Child is Spitz’s affectionate biography of an influential woman.
Thursday, September 22, 2011
By Amy Eddings
Some people can boast of surviving the complex requirements of Julia Child's pate de canard en croute. I haven't de-boned a duck, but I have peeled three cups of chickpeas — by hand — for Melissa Clark's "Stupendous Hummus" recipe. And the results were, well, stupendous.