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The French Chef at 100

posted by: August 13, 2012 - 7:01am

DearieAuthor Bob Spitz spent several weeks traveling through Sicily with Julia Child in 1992 and admits that he developed “a powerful crush on her,” which inspired him to write Dearie: The Remarkable Life of Julia Child. The book’s release coincides with the 100th anniversary of her birth, and it’s the perfect way to celebrate the rich life of this culinary legend, television pioneer, and cultural icon. Both the author’s admiration and Julia’s larger-than-life personality shine through in this in-depth new account of her life.


In 1942, Julia wanted to join either the Women’s Army Corps or the Navy WAVES. She was rejected by both organizations because at 6’3” she was considered too tall. Instead, she began to work for the Office of Strategic Services (the precursor to the CIA). While working for the OSS, she met Paul Child, and they married in 1946. Paul and Julia moved to Paris in 1948, and Julia had a life-changing experience eating sole meunière on her first day in France. Food became Julia’s passion. She attended the Le Cordon Bleu in Paris and began to teach cooking. She also co-authored Mastering the Art of French Cooking, which is now considered a classic cookbook.


In 1962, Julia was featured on a segment of People Are Reading on Boston's WGBH to discuss her cookbook. She shocked the host by making an omelet on a hotplate on live television and unknowingly launched a revolution.  That first television appearance led to her successful cooking show The French Chef, the growth of educational television and what later became PBS, and the current popularity of the Food Network and celebrity chefs.  Julia was fearless in the kitchen and had a unique ability to make cooking seem completely accessible and fun. She made America wanted to cook along with her. Julia passed away in 2004, but her ground-breaking work will always be remembered. She changed the landscapes of both American food and television.  In the words of the lady herself, “Bon appétit!”



Revised: August 13, 2012