Julia ChildBook - 2007
One of the most beloved figures in 20th century American culture was Julia Child, the buoyant French Chef who taught millions of Americans to cook with confidence and eat with pleasure. With an irrepressible sense of humour 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 omelettes and unmoulded 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.
Publisher: New York : Lipper/Viking, 2007.
Branch Call Number: 641.5092 C536s
Characteristics: xxi, 185 p.