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Happy 100th Birthday to Julia Child!

by on August 15, 2012

Julia Child was born on August 15, 1912, which would have made her 100 years old today.  Her first book, Mastering the Art of French Cooking, is best known for bringing French cuisine into everyday American kitchens.  French cuisine is known for difficult techniques – sometimes also called “haute cuisine” (translation: high food).   

While I have only scratched the surface of French food, the best meals I have ever had in my life were at French restaurants, including The Compound in Santa Fe and Le Cirque in New York City.  It really is amazing how, as Julia described her first meal in France in her book My Life in France, tasting food can be a revelation.  I am, however, one of those cooking enthusiasts who was always intimidated by French cooking, until I was introduced to Julia, and I love her for it!

In honor of her best-selling books and Emmy and Peabody Award winning TV shows, but most of all in honor of her amazing one-of-a-kind personality, I’d like to share a few quotes, and celebrate Julia today. 

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“If you’re afraid of butter, use cream.”

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”

“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit. ”

Below is a video where she teaches you how to cook one of her most famous recipies – Boeuf Bourguignon.  Enjoy!

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2 Comments
  1. I just watched the whole video! What, no cognac flame-off? Oops. That’s Ina. Thanks Jess. That was fun. I am amazed at the difference in cookware, and other tools from then to now, that Julia would have gone crazy for.

    • jessalvarez permalink

      Also amazing that her shows lasted for so long when you compare it to the shows we watch on Food Network today – on our high def TVs! Its a real testament to her character!

      Part of me imagines that she’d still be using simple cookware and “old-fashioned” techniques…

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