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Julia Child

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Julia Carolyn Child (née McWilliams;<ref name="Archive Interview"/> August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for having brought French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.

Early lifeEdit

Child was born Julia Carolyn McWilliams in Pasadena, California, on August 15, 1912. Child's father was John McWilliams Jr. (1880–1962), a Princeton University graduate and prominent land manager. Child's mother was Julia Carolyn ("Caro") Weston (1877–1937), a paper-company heiress<ref name="pasadenastarnews_child2018">Template:Cite news</ref> and daughter of Byron Curtis Weston, a lieutenant governor of Massachusetts. Child was the eldest of three, followed by a brother, John McWilliams III, and sister, Dorothy Cousins.

Child attended Polytechnic School and Westridge School from 4th grade to 9th grade in Pasadena, California.<ref name="pasadenastarnews_child2018"/> In high school, Child was sent to the Katherine Branson School in Ross, California, which was at the time a boarding school.<ref>Template:Cite book</ref> Child played tennis, golf, and basketball as a youth.

Child also played sports while attending Smith College in Northampton, Massachusetts, from which she graduated in 1934 with a major in history.<ref name= "Archive Interview">Template:Cite video</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> At the time she graduated, she planned to become a novelist, or perhaps a magazine writer.<ref>Template:Cite news</ref> Following her graduation from college, Child moved to New York City, where she worked for a time as a copywriter for the advertising department of W. & J. Sloane. She was still hoping to become a novelist.<ref>Sheryl Julian, "Julia Child, A Chef for Everyone, Dies," Boston Globe, August 14, 2004, pp. A1, B5.</ref>

While Child grew up in a family with a cook, she did not observe or learn cooking from this person, and she would not learn until she met her husband-to-be, Paul, who grew up in a family very interested in food.<ref name="Fresh Air">Template:Cite episode</ref>

CareerEdit

Second World WarEdit

Child joined the Office of Strategic Services (OSS) in 1942<ref name="history"/><ref name="museum">"Julia Child Helped Develop Shark Repellant During World War II". The National WWII Museum via Internet Archive. Retrieved June 3, 2021.</ref> after finding that at Template:Convert tall,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> she was too tall to enlist in the Women's Army Corps (WACs) or in the U.S. Navy's WAVES.<ref name="wacs">Template:Cite book</ref> She began her OSS career as a typist at its headquarters in Washington, D.C., but, because of her education and experience, soon was given a position as a top-secret researcher working directly for the head of OSS, General William J. Donovan.<ref name="abc">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref>Template:Cite news</ref><ref>Template:Citation</ref>

As a research assistant in the Secret Intelligence division, Child typed over 10,000 names on white note cards to keep track of officers. For a year, she worked at the OSS Emergency Sea Rescue Equipment Section (ESRES) in Washington, D.C. as a file clerk and then as an assistant to developers of a shark repellent needed to ensure that sharks would not explode ordnance targeting German U-boats.<ref name="history"/><ref name="museum"/> When Child was asked to solve the problem of too many OSS underwater explosives being set off by curious sharks, "Child's solution was to experiment with cooking various concoctions as a shark repellent," which were sprinkled in the water near the explosives and repelled sharks.<ref name=volkman>Template:Cite book</ref> Still in use today, the experimental shark repellent "marked Child's first foray into the world of cooking."<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

During 1944–1945, Child was posted to Kandy, Ceylon (now Sri Lanka), where her responsibilities included "registering, cataloging and channeling a great volume of highly classified communications" for the OSS's clandestine stations in Asia.<ref>Template:Cite news</ref><ref name="cia">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> She was later posted to Kunming, China, where she received the Emblem of Meritorious Civilian Service as head of the Registry of the OSS Secretariat.<ref name="history"/><ref name="cia"/>

For her service, Child received an award that cited her many virtues, including her "drive and inherent cheerfulness".<ref name="abc"/> As with other OSS records, her file was declassified in 2008. Unlike other files, Child's complete file is available online.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }} ARC Identifier 2180661 Template:Webarchive, Office of Strategic Services Personnel Files from World War II</ref>

While she was in Kandy, she met Paul Cushing Child, who was also an OSS employee. The two later married on September 1, 1946, in Lumberville, Pennsylvania,<ref>Template:Cite news</ref> later moving to Washington, D.C.. Paul, a New Jersey native<ref>Template:Cite news</ref> who had lived in Paris as an artist and poet, was known for his sophisticated palate<ref>Template:Cite news</ref> and had introduced his wife to fine cuisine. He joined the United States Foreign Service, and, in 1948, the couple moved to Paris after the State Department assigned Paul there as an exhibits officer with the United States Information Agency.<ref name="cia"/> The couple had no children.

Post-war FranceEdit

Child repeatedly recalled her first meal at La Couronne in Rouen as a culinary revelation. Once, she had described the meal of oysters, sole meunière, and fine wine to The New York Times as "an opening up of the soul and spirit for me." In 1951, she graduated from the famous Cordon Bleu cooking school in Paris and later studied privately with Max Bugnard and other master chefs.<ref>Template:Cite news</ref> She joined the women's cooking club Le Cercle des Gourmettes, through which she met Simone Beck, who was writing a French cookbook for Americans with her friend Louisette Bertholle. Beck proposed that Child work with them to make the book appeal to Americans. In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child's Paris kitchen, calling their informal school L'école des trois gourmandes (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to Cambridge, Massachusetts, the three researched and repeatedly tested recipes. Child translated the French into English, making the recipes detailed, interesting, and practical.

In 1963, the Childs built a home near the Provence town of Plascassier in the hills above Cannes on property belonging to co-author Beck and her husband, Jean Fischbacher. The Childs named it "La Pitchoune", a Provençal word meaning "the little one" but over time the property was often affectionately referred to simply as "La Peetch".<ref name="MLIF">Template:Cite book</ref>

In his New York Times best-selling book, Dearie: The Remarkable Life of Julia Child, author Bob Spitz stated that Child was diagnosed with breast cancer in the mid-60s. She had a mastectomy on February 28, 1968.<ref>Template:Cite news</ref>

Media careerEdit

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The three would-be authors initially signed a contract with publisher Houghton Mifflin, which later rejected the manuscript for seeming too much like an encyclopedia. When it was finally published in 1961 by Alfred A. Knopf, the 726-page Mastering the Art of French Cooking<ref name="PM">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> was a best-seller and received critical acclaim that derived in part from the American interest in French culture in the early 1960s. Lauded for its helpful illustrations and precise attention to detail, and for making fine cuisine accessible, the book is still in print and is considered a seminal culinary work. Following this success, Child wrote magazine articles and a regular column for The Boston Globe newspaper. She would go on to publish nearly twenty titles under her name and with others. Many, though not all, were related to her television shows. Her last book was the autobiographical My Life in France, published posthumously in 2006 and written with her grandnephew, Alex Prud'homme. The book recounts Child's life with her husband, Paul Cushing Child, in postwar France.

The French Chef and related booksEdit

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A 1961 appearance on a book review show on what was then the National Educational Television (NET) station of Boston, WGBH-TV (now a major Public Broadcasting Service station),<ref>"Boston PBS Station WGBH a Little Giant," (Northampton, Massachusetts) Hampshire Gazette, March 3, 1980, p. 11.</ref> led to the inception of her first television cooking show after viewers enjoyed her demonstration of how to cook an omelette. The French Chef debuted as a summer pilot series, on July 26, 1962.<ref>"Today on TV," Boston Globe, July 26, 1962, p. 16.</ref> This led to the program becoming a regular series, beginning on February 11, 1963,<ref>"Today on TV," Boston Globe, February 11, 1963, p. 22.</ref> on WGBH, where it was immediately successful. The show ran nationally for ten years and won Peabody and Emmy Awards, including the first Emmy award for an educational program. Though she was not the first television cook, Child was the most widely seen.Template:Citation needed She attracted the broadest audience with her cheery enthusiasm, distinctively warbly voice, and unpatronizing, unaffected manner. In 1972, The French Chef became the first television program to be captioned for the deaf, even though this was done using the preliminary technology of open-captioning.

Child's second book, The French Chef Cookbook, was a collection of the recipes she had demonstrated on the show. It was soon followed in 1970 by Mastering the Art of French Cooking, Volume Two, again in collaboration with Simone Beck, but not with Louisette Bertholle, with whom the professional relationship had ended. Child's fourth book, From Julia Child's Kitchen, was illustrated with her husband's photographs and documented the color series of The French Chef, as well as provided an extensive library of kitchen notes compiled by Child during the course of the show.<ref>Template:Cite book</ref>

Impact on American householdsEdit

Child had a large impact on American households and housewives. Because of the technology in the 1960s, the show was unedited, causing her blunders to appear in the final version and ultimately lend "authenticity and approachability to television."<ref>Toby Miller. "Screening Food: French Cuisine and the Television Palate." In French Food: On the Table, On the Page, and in French Culture. P. 224</ref> According to Toby Miller in "Screening Food: French Cuisine and the Television Palate," one mother he spoke to said that sometimes "all that stood between me and insanity was hearty Julia Child" because of Child's ability to soothe and transport her. In addition, Miller notes that Child's show began before the feminist movement of the 1960s, which meant that the issues housewives and women faced were somewhat ignored on television.<ref>Template:Cite book</ref>

Later careerEdit

File:Julie child kitchen.jpg
Julia Child's kitchen at the Smithsonian National Museum of American History

In the 1970s and 1980s, she was the star of numerous television programs, including Julia Child & Company, Julia Child & More Company, and Dinner at Julia's. For the 1979 book Julia Child and More Company, she won a National Book Award in category Current Interest.<ref name=nba1980> "National Book Awards – 1980". National Book Foundation. Retrieved 2012-03-09.
There was a "Contemporary" or "Current" award category from 1972 to 1980.</ref> In 1980, Child started appearing regularly on ABC's Good Morning America.<ref>Template:Citation</ref>

In 1981, she founded the American Institute of Wine & Food,<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> with vintners Robert Mondavi and Richard Graff, and others, to "advance the understanding, appreciation and quality of wine and food," a pursuit she had already begun with her books and television appearances. In 1989, she published what she considered her magnum opus, a book and instructional video series collectively entitled The Way To Cook.

During the AIDS crisis of the 1980s, Child went from holding homophobic views to being a passionate AIDS activist, triggered by a close associate succumbing to AIDS.<ref>Template:Cite news</ref><ref>Template:Cite news</ref><ref>Template:Cite news</ref><ref>Template:Cite news</ref>

In the mid-1990s, as part of her work with the American Institute of Wine and Food, Child became increasingly concerned about children's food education.

She starred in four more series in the 1990s that featured guest chefs: Cooking with Master Chefs, In Julia's Kitchen with Master Chefs, Baking with Julia, and Julia & Jacques Cooking at Home. She collaborated with Jacques Pépin many times for television programs and cookbooks. All of Child's books during this time stemmed from the television series of the same names.

Child's use of ingredients like butter and cream has been questioned by food critics and modern-day nutritionists. She addressed these criticisms throughout her career, predicting that a "fanatical fear of food" would take over the country's dining habits, and that focusing too much on nutrition takes the pleasure from enjoying food.<ref>Template:Cite news</ref><ref>Template:Cite news</ref> In a 1990 interview, Child said, "Everybody is overreacting. If fear of food continues, it will be the death of gastronomy in the United States. Fortunately, the French don't suffer from the same hysteria we do. We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life."<ref>Template:Cite news</ref>

Julia Child's kitchen, designed by her husband, was the setting for three of her television shows. It is now on display at the National Museum of American History in Washington, D.C. Beginning with In Julia's Kitchen with Master Chefs, the Childs' home kitchen in Cambridge was fully transformed into a functional set, with TV-quality lighting, three cameras positioned to catch all angles in the room, and a massive center island with a gas stovetop on one side and an electric stovetop on the other, but leaving the rest of the Childs' appliances alone, including "my wall oven with its squeaking door."<ref>Template:Cite book</ref> This kitchen backdrop hosted nearly all of Child's 1990s television series.

Later yearsEdit

File:Julia Child 1994.jpg
Child in 1994

After her friend Simone Beck died in 1991 at the age of 87, Child relinquished La Pitchoune after a month-long stay in June 1992 with her family, her niece, Phila, and close friend and biographer Noël Riley Fitch. She turned the keys over to Jean Fischbacher's sister, just as she and Paul had promised nearly 30 years earlier. That year, Child spent five days in Sicily at the invitation of Regaleali Winery. American journalist Bob Spitz spent a brief time with Child during that period while he was researching and writing his then working title, History of Eating and Cooking in America. In 1993, Child voiced Dr. Juliet Bleeb in the animated film, We're Back! A Dinosaur's Story.

Spitz took notes and made many recordings of his conversation with Child, and these later formed the basis of a secondary biography on Child, published August 7, 2012 (Knopf), five days before the centennial of her birthdate.<ref name="dearie">Template:Cite book</ref><ref>Template:Cite news</ref> Paul Child, who was ten years older than his wife, died in 1994 after living in a nursing home for five years following a series of strokes in 1989.<ref name="MLIF2">Template:Cite book</ref>

In 2001, Child moved to a retirement community, donating her house and office to Smith College, which later sold the house.<ref>Template:Cite press release</ref>

She donated her kitchen, which her husband had designed with high counters to accommodate her height, and which served as the set for three of her television series, to the Smithsonian's National Museum of American History, where it is now on display.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Her copper pots and pans were on display at Copia in Napa, California, until August 2009 when they were reunited with her kitchen at the National Museum of American History in Washington, D.C.

DeathEdit

Child died of kidney failure in Montecito, California, on August 13, 2004, two days before her 92nd birthday.<ref>Template:Cite news</ref> She ended her last book, My Life in France, with "...Template:Nbspthinking back on it now reminds that the pleasures of the table, and of life, are infinite – toujours bon appétit!"<ref name="MLIF2" />

LegacyEdit

The Julia Child FoundationEdit

In 1995, Child established The Julia Child Foundation for Gastronomy and Culinary Arts, a private charitable foundation to make grants to further her life's work. The Foundation, originally set up in Massachusetts, later moved to Santa Barbara, California, where it is now headquartered. Inactive until after Julia's death in 2004, the Foundation makes grants to other nonprofits.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The grants support primarily gastronomy, the culinary arts, and the further development of the professional food world, all matters of paramount importance to Julia Child during her lifetime. The Foundation's website provides a dedicated page listing the names of grant recipients with a description of the organization and the grant provided by the Foundation.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> One of the grant recipients is Heritage Radio Network which covers the world of food, drink, and agriculture.

Beyond making grants, the Foundation was also established to protect Child's legacy. Many of these rights are jointly held with other organizations like her publishers and the Schlesinger Library at The Radcliffe Institute at °Harvard University. The Foundation has been active in protecting these posthumous rights. Child was opposed to endorsements, and the Foundation follows a similar policy regarding the use of her name and image for commercial purposes.<ref>Template:Cite news</ref>

Tributes and homagesEdit

File:Julia-child-rose.jpg
The Julia Child Rose cultivar is known for its yellow blooms.

The Julia Child rose, known in the UK as the "Absolutely Fabulous" rose, is a golden butter/gold floribunda rose named after Child.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref><ref name=chef>Template:Cite news</ref><ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

The exhibits in the West Wing (1 West) of the National Museum of American History address science and innovation. They include Bon Appétit! Julia Child's Kitchen.

On September 26, 2014, the U.S. Postal Service issued 20 million copies of the "Celebrity Chefs Forever" stamp series, which featured portraits by Jason Seiler of five American chefs: Child, Joyce Chen, James Beard, Edna Lewis, and Felipe Rojas-Lombardi.<ref>Template:Cite press release</ref>

File:SmithCollegeCampusCenter.jpg
The Julia McWilliams Child '34 Campus Center at Smith College

Smith College used the proceeds from the sale of Child's house in Cambridge to partially fund an architecturally dramatic campus center that opened in 2003. On November 17, 2022, it honored her by naming it the Julia McWilliams Child '34 Campus Center.<ref>Template:Cite news</ref>

Awards and nominationsEdit

On November 19, 2000, Child was presented with a Knight of France's Legion of Honor.<ref>Template:Cite news</ref><ref>Template:Cite news</ref><ref>Template:Cite encyclopedia</ref> She was elected a Fellow of the American Academy of Arts and Sciences in 2000.<ref name=AAAS>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> She was awarded the U.S. Presidential Medal of Freedom in 2003; she received honorary doctorates from Harvard University, Johnson & Wales University (1995), Smith College (her alma mater), Brown University (2000),<ref>Template:Cite press release</ref> and several other universities. In 2007, Child was inducted into the National Women's Hall of Fame.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>

AwardsEdit

  • 1965: Peabody Award for Personal Award for The French Chef
  • 1966: Emmy for Achievements in Educational Television- Individuals for The French Chef
  • 1980: U.S. National Book Awards for Current Interest (hardcover) for Julia Child and More Company<ref name=nba1980/>
  • 1996: Daytime Emmy Award for Outstanding Service Show Host for In Julia's Kitchen with Master Chefs
  • 2001: Daytime Emmy Award for Outstanding Service Show Host for Julia & Jacques Cooking at Home

NominationsEdit

  • 1972: Emmy for Special Classification of Outstanding Program and Individual Achievement – General Programming for The French Chef
  • 1994: Emmy for Outstanding Informational Series for Cooking with Master Chefs
  • 1997: Daytime Emmy Award for Outstanding Service Show Host for Baking with Julia
  • 1999: Daytime Emmy Award for Outstanding Service Show Host for Baking with Julia
  • 2000: Daytime Emmy Award for Outstanding Service Show Host for Julia & Jacques Cooking at Home

In popular cultureEdit

Template:More citations needed Child was a favorite of audiences from the moment of her television debut on public television in 1963, and she was a familiar part of American culture and the subject of numerous references, including numerous parodies in television and radio programs and skits. Her great success on air may have been tied to her refreshingly pragmatic approach to the genre, "I think you have to decide who your audience is. If you don't pick your audience, you're lost because you're not really talking to anybody. My audience is people who like to cook, who want to really learn how to do it."

In 1996, Child was ranked No. 46 on TV Guide's 50 Greatest TV Stars of All Time.<ref>Template:Cite journal</ref>

On stageEdit

  • Jean Stapleton portrayed Child in a 1989 one-woman short musical play, Bon Appétit!, based on one of Child's televised cooking lessons, with music by American opera composer Lee Hoiby. The title derived from her famous TV sign-off "Bon appétit!"<ref>Template:Cite news</ref>

In filmEdit

  • A film titled Primordial Soup With Julia Child was on display at the Smithsonian National Air and Space Museum's Life in the Universe gallery from 1976 until the gallery closed.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Produced by WGBH, a one-hour feature documentary, Julia Child! America's Favorite Chef, was aired as the first episode of the 18th season of the PBS series American Masters (2004). The film combined archive footage of Child with current footage from those who influenced and were influenced by her life and work.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

On televisionEdit

|CitationClass=web }}</ref><ref name="Moskin">Template:Cite news</ref> Tom Snyder was horrified that Child had injured herself, but Child insisted on continuing the program with her bandaged finger.<ref name="Faillance">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Child told Snyder that, during the taping, Pépin would do the cooking, and Child would taste the dishes.<ref name="Faillance"/> Although Child did not want the television audience to know about her injury, during the taping, Snyder asked Child about her cut finger.<ref name="Crawford Smith">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> After the show, Pépin and Child went to the hospital, where Child received sutures on her sliced finger.<ref name="Mock"/> Afterwards, Child and Pépin dined at L'Ermitage.<ref name="Faillance"/> Saturday Night Live writers saw the Tomorrow episode with Child and thought it would make a funny sketch.<ref name="Mock"/> The writers took Child's relatively minor mishap and transformed it into a major accident. Child is parodied by Dan Aykroyd, who is a fan of Julia Child.<ref name="Mock"/><ref name="alex">Template:Cite book</ref> In the sketch, Aykroyd—as Julia Child—continued with a cooking show despite ludicrously profuse bleeding from a cut to his thumb, and eventually expired while advising, "Save the liver."<ref name="SNL">{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> Child had a videocassette copy of the episode, and she reportedly loved this sketch so much she showed it to friends at parties.<ref name="dearie"/><ref name="Mock"/><ref name="alex"/>

  • She appears in an episode of This Old House as designer of the kitchen. This Old House was launched in 1979 by Russell Morash, who helped create The French Chef with Julia Child.<ref>This Old House: A Dream House Template:Webarchive</ref>
  • On March 14, 2022, the Food Network began a new series called The Julia Child Challenge. The series is based in a replica of Julia's kitchen modified to allow eight contestants (all home cooks) to compete at the same time in a multi-episode cooking challenge. Each episode revolves around one or more episode of one of Child's cooking shows with clips of them interspersed into the contents of the competition. The winner will receive a scholarship to a cooking school in Paris.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

OnlineEdit

  • In 2002, Child was the inspiration for "The Julie/Julia Project", a popular cooking blog by Julie Powell that was the basis of Powell's bestselling book, Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen, published in 2005, the year following Child's death. The paperback version of the book was retitled Julie and Julia: My Year of Cooking Dangerously.<ref>Template:Cite news</ref><ref>Template:Cite book</ref><ref>Template:Cite book</ref> The blog and book, along with Child's own memoir My Life in France, in turn inspired the 2009 feature film Julie & Julia. Child is reported to have been unimpressed by Powell's blog, believing Powell's determination to cook every recipe in Mastering the Art of French Cooking in a year to be a stunt. In an interview, Child's editor, Judith Jones, said of Powell's blog: "Flinging around four-letter words when cooking isn't attractive, to me or Julia. She didn't want to endorse it. What came through on the blog was somebody who was doing it almost for the sake of a stunt."<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • On March 15, 2016, Twitch started to stream Child's show The French Chef. This event was in celebration of both the launch of the cooking section of Twitch and the anniversary of Child's graduation from Le Cordon Bleu.<ref>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

WorksEdit

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Television seriesEdit

  • The French Chef (1963–1966; 1970–1973)
  • Julia Child & Company (1978–1979)
  • Julia Child & More Company (1979–1980)
  • Dinner at Julia's (1983–1984)
  • The Way To Cook (1985) six one-hour videocassettes
  • A Birthday Party for Julia Child: Compliments to the Chef (1992)
  • Cooking with Master Chefs: Hosted by Julia Child (1993–1994) 16 episodes
  • Cooking In Concert: Julia Child & Jacques Pépin (1994)
  • In Julia's Kitchen with Master Chefs (1995–1996), 39 episodes
  • Cooking In Concert: Julia Child & Graham Kerr (1995)
  • More Cooking in Concert: Julia Child & Jacques Pépin (1996)<ref name=alacarte>{{#invoke:citation/CS1|citation

|CitationClass=web }}</ref>

  • Baking with Julia (1997–1999) 39 episodes
  • Julia & Jacques Cooking at Home (1999–2000) 22 episodes
  • Julia Child's Kitchen Wisdom, (2000) two-hour special

DVD releasesEdit

  • Julia Child's Kitchen Wisdom (2000)
  • Julia and Jacques: Cooking at Home (2003)
  • Julia Child: America's Favorite Chef (2004)
  • The French Chef: Volume One (2005)
  • The French Chef: Volume Two (2005)
  • Julia Child! The French Chef (2006)
  • The Way To Cook (2009)
  • Baking With Julia (2009)

BooksEdit

Books about ChildEdit

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See alsoEdit

ReferencesEdit

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External linksEdit

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