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Works by
Julia Child
(Aka Julia Carolyn McWilliams)
(Writer)
[August 15, 1912 – August 13, 2004]

Profile created August 13, 2004
Updated December 2, 2009
Biography/Memoirs
  • My Life in France (2006) with Alex Prud'homme
    Julia Child single handedly awakened America to the pleasures of good cooking with her cookbook Mastering the Art of French Cooking and her television show The French Chef, but as she reveals in this bestselling memoir, she didn't know the first thing about cooking when she landed in France.

    Indeed, when she first arrived in 1948 with her husband, Paul, she spoke no French and knew nothing about the country itself. But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever. Julia's unforgettable story unfolds with the spirit so key to her success as a cook and teacher and writer, brilliantly capturing one of the most endearing American personalities of the last fifty years.

    Julie & Julia is now a major motion picture (releasing in August 2009) starring Meryl Streep as Julia Child. It is partially based on her memoir, My Life in France. Enjoy these images from the film, and click the thumbnails to see larger images.

Cookbooks
  • Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking by Julia Child (Paperback - Jun 23, 2009)
    Julia Child has given us answers to these and other questions in the ten masterful volumes she has publishedover the past 40 years. But which book do you go to for which solution? Now, in this little volume, you can find the answers immediately.

    Information is arranged according to subject matter, with ample cross-referencing. How are you going to cook that small rib steak you brought home? You'll be guided to the quick saute as the best and fstest way. And once you've masteree this recipe, you can apply the technique to chop, chicken, or fish, following Julia's careful guidelines.

    And here is equally essential information about soups, vegetables, and eggs, and for baking breads and tarts. It's all waiting for you in this delicious, priceless, comforting compendium of Julia's kitchen wisdom.

  • Julia's Kitchen Wisdom: Essential Techniques and Recipes from a Lifetime of Cooking (2000)

  • Julia and Jacques Cooking at Home (1999) with Jacques Pepin
    The companion volume to the public television series Julia and Jacques Cooking at Home.

    Two legendary cooks, Julia Child and Jacques Pépin, invite us into their kitchen and show us the basics of good home cooking.

            What makes this book unique is the richness of information they offer on every page, as they demonstrate techniques (on which they don't always agree), discuss ingredients, improvise, balance flavors to round out a meal, and conjure up new dishes from leftovers. Center stage in these pages are carefully spelled-out recipes flanked by Julia's comments and Jacques's comments--the accumulated wisdom of a lifetime of honing their cooking skills. Nothing is written in stone, they imply. And that is one of the most important lessons for every good cook.

            So sharpen your knives and join in the fun as you learn to make . . .

    • Appetizers--from traditional and instant grav-lax to your own sausage in brioche and a country p'té

    • Soups--from New England chicken chowder and onion soup gratinée to Mediterranean seafood stew and that creamy essence of mussels, billi-bi

    • Eggs--omelets and "tortillas"; scrambled, poached, and coddled eggs; eggs as a liaison for sauces and as the puffing power for soufflés

    • Salads and Sandwiches--basic green and near-Nioise salads; a crusty round seafood-stuffed bread, a lobster roll, and a pan bagnat

    • Potatoes--baked, mashed, hash-browned, scalloped, souffléd, and French-fried

    • Vegetables--the favorites from artichokes to tomatoes, blanched, steamed, sautéed, braised, glazed, and gratinéed

    • Fish--familiar varieties whole and filleted (with step-by-step instructions for preparing your own), steamed en papillote, grilled, seared, roasted, and poached, plus a classic sole meunière and the essentials of lobster cookery

    • Poultry--the perfect roast chicken (Julia's way and Jacques's way); holiday turkey, Julia's deconstructed and Jacques's galantine; their two novel approaches to duck

    • Meat--the right technique for each cut of meat (along with lessons in cutting up), from steaks and hamburger to boeuf bourguignon and roast leg of lamb

    • Desserts--crème caramel, profiteroles, chocolate roulade, free-form apple tart--as you make them you'll learn all the important building blocks for handling dough, cooking custards, preparing fillings and frostings

    • And much, much more . . .

      Throughout this richly illustrated book you'll see Julia's and Jacques's hands at work, and you'll sense the pleasure the two are having cooking together, tasting, exchanging ideas, joshing with each other, and raising a glass to savor the fruits of their labor. Again and again they demonstrate that cooking is endlessly fascinating and challenging and, while ultimately personal, it is a joy to be shared.

  • Julia's Breakfasts, Lunches, and Suppers (1999)
    Here are seven menus to make any meal a treat--morning, noon, or evening. From a breezy Holiday Lunch featuring a melon-sized pate of chicken and a salad of skewered vegetables to a homey Sunday Night Supper of corned beef and pork with a fresh tomato fondue, Julia shows you how to plan ahead and cook without trepidation. Her incomparable step-by-step recipes, shopping lists, variations, and suggestions for leftovers are complemented by more than 100 photographs and ensure success with every meal.

  • Julia's Casual Dinners (1999)
    Planning a large buffet for the holidays? An informal dinner? A barbecue? Julia offers a Buffet for 19 (featuring oysters and Turkey Orloff), a Chafing-Dish Dinner, and an Indoor/Outdoor Barbecue of butterflied lamb on the grill and homemade pitas. These menus--and four others--are packed with instructions on planning ahead, checking out staples, drawing up a shopping list, timing the meal, varying the menu, and creatively using leftovers. Instructive color photographs serve as a guide, showing ingredients, step-by-step procedures, and the finished dishes.

  • Julia's Delicious Little Dinners (1998)
    Straight from the Kitchen of Julia Child, here is a game plan for giving a perfect dinner party--in fact, six perfect little dinner parties.

    Whether it's a full-dress party or an old-fashioned chicken dinner, now anyone can entertain without tears or tension.

    The six superb menus in this book:

    • Dinner for the Boss (featuring a standing rib roast and ending with bourbon-soaked chocolate truffles)

    • Country Dinner (Mediterranean hors d'oeuvres, leek and rabbit pie, and ice cream-filled meringues)

    • Butterflied Pork for a Party (preceded by celery root remoulade and finishing with a gateau Mont-Saint-Michel)

    • Rack of Lamb for a Very Special Occasion (with artichoke scoops garnished with shellfish, and fresh strawberries and hazelnut cornucopias for a sweet ending)

    • Summer Dinner (individual chicken liver aspics, poached salmon steaks, and a savarin au rhum)

    • Old-Fashioned Chicken Dinner (with a chocolate bombe for dessert)

    Each dinner is imaginative, often playful, and beautifully orchestrated. You'll learn everything you need to know about ingredients, cooking techniques, planning ahead, and improvising leftovers so that each menu becomes a lesson in the art of preparing a small, elegant dinner that anyone can be proud of.

    With 119 full-color photographs

    This book and its companion--Julia's Menus for Special Occasions feature the finest recipes from Julia Child & Company and Julia Child & More Company

  • Julia's Menus for Special Occasions (1998)
    Here are Julia's six exceptional menus for special or hard-to-plan-for occasions.

    Everything you need to know to make a potentially intimidating social occasion as easy as pie. You can pacify the hungry hordes at a cocktail party with a fabulous spread, painlessly feed a crowd with a wonderful cassoulet, or dazzle dieting guests with a genuinely low-calorie feast. It's all here.

    The six menus vary from light, summery fare to luscious banquets:

    1. Birthday Dinner (featuring roast duck with cracklings and ending with an apricor-filled torte)

    2. Lo-Cal Banquet (including Angosoda cocktail, chicken bouillabaisse with rouille, and caramel-crowned steam-baked apples)

    3. Cocktail Party (puff pastry tarts, Peking wings, oysters, clams, buttered radishes, and more)

    4. Cassoulet for a Crowd (a consomme au Porto and a cassoulet of beans baked with goose, lamb, and sausages, followed by cool pineapple slices)

    5. A Vegetarian Caper (spaghetti squash tossed with eggplant persillade and a gateau of crepes layered with veggies and cheese)

    6. Buffet Dinner (savory appetizers followed by potato gnocchi, old-fashioned country ham, and fresh vegetables a la Grecque, and as a finale an orange Bavarian torte and sliced strawberries with orange liqueur)

    Julia's inimitable voice guides the home cook through recipes step-by-step, helping compile shopping lists and making suggestions for leftovers after the party's done.

    With 120 full-color photographs

    This book and its companion--Julia's Delicious Little Dinners feature the finest recipes from Julia Child & Company and Julia Child & More Company

  • Baking with Julia (1996)

  • In Julia's Kitchen with Master Chefs (1995)
    Unearthing the secrets of 26 great cooks from across the country, Julia Child translates them for the home cook and provides 150 splendid recipes which take full advantage of the exciting new flavors of American cooking today. A companion to the popular PBS series. 110 color photos.

  • Cooking with Master Chefs (1993)
    In this companion volume to the PBS series "Cooking with Master Chefs," Julia Child introduces sixteen of America's talented chefs from different parts of the country and interprets their recipes for the home cook. With the help of more than eighty color photographs we see the chefs at work in home kitchens and we learn the individual techniques that make their signature dishes so delicious -- and so workable. For example:

    • from Charles Palmer (Aureole, New York), how to sear peppery venison steaks

    • from Mary Sue Milliken and Susan Feniger (Border Grill, Santa Monica), how to make a spicy vegetarian feast

    • from Emeril Lagasse (Emeril's, New Orleans), how to produce an authentic crab boil and a shrimp etoufee

    • from Andre Soltner (Lutece, New York), how to cook traditional family dishes from Alsace

    • from Jeremiah Tower (Stars, San Francisco), three innovative ways with chicken

    • from Lidia Bastianich (Felidia, New York), the secrets of pasta and risotto

    • from Patrick Clark (Hay-Adams Hotel, Washington, D.C.), new ways with fish -- fresh salmon as a roulade, grouper crusty with horseradish

    • from Michel Richard (Citrus, Los Angeles), how to work with chocolate -- a mousse-filled dome, deep-fried chocolate truffles

    • from Amy Ferguson-Ota (The Ritz-Carlton, Hawaii), the special flavors of island produce -- breadfruit, ti leaves, green papayas, wok-seared ono

    • from Robert Del Grande (Cafe Annie, Houston), how to cook with chiles

    • from Nancy Silverton (Campanile, Los Angeles), the trick of a grape starter that works magic on her crusty loaves

    • from Jan Birnbaum (Campton Place, San Francisco), how to home-smoke salmon and roast sassafras-encrusted lamb

    • from Jean-Louis Palladin (Jean-Louis at The Watergate, Washington, D.C.), the technique of roasting duck breasts in a fireplace

    • from Alice Waters (Chez Panisse, Berkeley), celebrating the winter harvest in vegetable dishes and salads

    • from Jacques Pepin (chef-at-large), making puff pastry and a freestanding souffle

    Julia Child writes in her Introduction that she's never known a serious cook or chef who didn't say: "Every day I learn something new!" "That point of view," she says, "turns home cooking and the pleasures of the table into a wonderful adventure.' So, appetit, and enjoy the adventures that this wonderful book provides.

  • Julia Child's Menu Cookbook (1991)

  • The Way to Cook (1989, 1993)
    In this magnificent new cookbook, illustrated with full color throughout, Julia Child give us her magnum opus--the distillation of a lifetime of cooking. And she has an important message for Americans today. . .

    • to the health-conscious: make a habit of good home cooking so that you know you are working with the best and freshest ingredients and you can be in control of what goes into every dish

    • to the new generation of cooks who have not grown up in the old traditions: learn the basics and understand what you are doing so cooking can be easier, faster, and more enjoyable

    • to the more experienced cook: have fun improvising and creating your own versions of traditional dishes
      --and to all of us: above all, enjoy the pleasures of the table.

    In this spirit, Julia has conceived her most creative and instructive cookbook, blending classic techniques with free-style American cooking and with added emphasis on lightness, freshness, and simpler preparations. Breaking with conventional organization, she structures the chapters (from Soups to Cakes & Cookies) around master recipes, giving all the reassuring details that she is so good at and grouping the recipes according to method; these are followed--in shorthand form--by innumerable variations that are easily made once the basics are understood.

    For example, make her simple but impeccably prepared sauté of chicken, and before long you're easily whipping up Chicken with Mushrooms and Cream, Chicken Provençale, Chicken Pipérade, or Chicken Marengo. Or master her perfect broiled butterflied chicken, and next time Deviled Rabbit or Split Cornish Game Hens Broiled with Cheese will be on your menu.

    In all, there are more than 800 recipes, including the variations--from a treasure trove of poultry and fish recipes and a vast array of fresh vegetables prepared in new ways to bread doughs (that can be turned into pizzas and calzones and hamburger buns) and delicious indulgences, such as Caramel Apple Mountain or a Queen of Sheba Chocolate Almond Cake with Chocolate Leaves. And if you want to know how a finished dish should look or how to angle your knife or to fashion a pretty rosette on that cake, there are more than 600 color photographs to entice and instruct you along the way.

    A one-of-a-kind, brilliant, and inspiring book from the incomparable Julia, which is bound to rekindle interest in the satisfactions of good home cooking.

  • Julia Child and More Company (1979)

  • Julia Child & Company (1978)

  • From Julia Child's Kitchen (1975)
    One of the first and most important—and most successful—cookbooks by America's beloved Julia Child. Using a very accessible approach to French cooking from an American point of view, here are recipes and techniques for the beginner as well as the more advanced cook, using easily available ingredients for everything from soups and appetizers to dessert.

  • The French Chef Cookbook (1968)

  • Mastering the Art of French Cooking, Volume Two (1970) with Simone Beck
    These famous authors continue to tell us how to cook in the French Style - everything from soup (including lobster bisque)to Walnut Cake. "Ecole Des Gourmandes" copied from verso of half title.

  • Mastering the Art of French Cooking, Volume One (1961) with Simone Beck and Louisette Bertholle
    Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:

    • It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.

    • It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone's culinary repertoire.

    • It adapts classical techniques, wherever possible, to modern American conveniences.

    • It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.

    • It offers suggestions for just the right accompaniment to each dish, including proper wines.

    Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

Movies
  • Julie and Julia: My Year of Cooking Dangerously (2005) by Julie Powell
    Julie & Julia, the bestselling memoir that's "irresistible....A kind of Bridget Jones meets The French Chef" (Philadelphia Inquirer), is now a major motion picture (DVD, VHS). Julie Powell, nearing thirty and trapped in a dead-end secretarial job, resolves to reclaim her life by cooking in the span of a single year, every one of the 524 recipes in Julia Child's legendary Mastering the Art of French Cooking. Her unexpected reward: not just a newfound respect for calves' livers and aspic, but a new life-lived with gusto. The film is written and directed by Nora Ephron and stars Amy Adams as Julie and Meryl Streep as Julia.

    See also Julia Child's autobiography, My Life in France.

Video/DVD
  • The Way To Cook (1989, 2009) DVD  VHS

  • Baking With Julia (2008)  DVD VHS

  • ABC News UpClose with Julia Child (2007)  DVD

  • Julia Child! The French Chef (2006)  DVD  VHS

  • Biography - Julia Child (A&E DVD Archives) (2005) DVD  VHS

  • Julia Child! America's Favorite Chef (2004) DVD  VHS

  • Julia and Jacques: Cooking at Home (2003)  DVDVHS

  • Julia Child's Kitchen Wisdom (2000)  DVD  VHS

  • Charlie Rose with Fred Graham & Gerald Lefcourt; Timothy Penny; Julia Child, April 19, 1995 (1995) DVD VHS

  • In Julia's Kitchen with Master Chefs (1994–1996) with Roberto Donna)  VHS

  • Cooking In Concert: Julia Child & Jacques Pepin (1993)  VHS

  • The French Chef (1972)  DVD  VHS

Other
  • An American Feast: A Celebration of Cooking on Public Television (2002) by by Burton Wolf and Julia Child
    Based on a live television special, An American Feast is a historic meeting of chefs, a delight for the taste buds, and a must-have for the kitchen. Each chapter is "hosted" by one of the show’s star chefs and features delectable dishes from more than 30 of America’s renowned cooks. Imagine savory appetizers created by Martin Yan, an elegant entree by Jacques Pepin, a scrumptious dessert by Nathalie Dupree — all presided over by hosts Julia Child and Burt Wolf. This colorfully illustrated cookbook contains all of the show’s recipes along with dozens of others. Organized by course, the book has something for every palate, from the Two Fat Ladies’ Lobster with Latkes to Paul Prudhomme’s Sesame Crusted Fish.

    The chefs included in this book are: Barbara Pool Fenzl, Burt Wolf, Caprial Pence, Charlie Trotter, Clarissa Dickson Wright & Jennifer Paterson ("The Two Fat Ladies"), Debbi Fields, Efrain Martinez ("Chef Ef"), George Hirsch, Giuliano Bugialli, Graham Kerr, Jacques Pepin, Jacques Torres, Joan Nathan, Joanne Weir, John D. Folse, John Shields, Julia Child, Lidia Matticchio Bastianich, Lynn Fischer, Madeleine Kamman, Madhur Jaffrey, Marcia Adams, Martin Yan, Mary Ann Esposito, Michael Roussel, Mollie Katzen, Nathalie Dupree, Nick Stellino, Paul Prudhomme, Piere Franey, Rick Stein, Roy Yamaguchi, Stephen Pyles, Todd English, Tommy Tang, and Vertamae Grosvenor.

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