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Julia reminisces about the Childs' search for an apartment in Paris, [4] Paul's job with the USIA, [5] and their exploration of Paris' restaurants. [6] Julia's sister Dorothy's visits. [7] Julia excitedly describes the sole meunière lunch she savored in Rouen the day of their arrival, and which sparked her obsession with French cuisine, her ...
Julia Carolyn Child (née McWilliams; [2] 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.
As a chef, Julia Child made no claims for herself as an innovator: Her mission was not to create new recipes, but to interpret and archive age-old French ones in ways the average American home ...
Known for her infectious personality and pioneering spirit, Julia Child captured the public's adoration with her wonderful recipes and her joie de vivre. Her quick wit has led to some ...
Julia Child's husband Paul Child wasn't nearly as famous as The French ... a 1948 restaurant outing with Paulin Rouen, France (oysters, sole meunière, fromage blanc and a ... Simply Recipes.
The book The Way To Cook differs from her previous book Mastering the Art of French Cooking in numerous ways. While Mastering was a collaboration that co-authors Simone Beck and Louisette Bertholle had gotten underway before Child's involvement, The Way To Cook was a solo work written entirely by Child during the late 1980s.
Sole meunière (or sole à la meunière) is a classic French fish dish consisting of sole, floured and fried, and served with hot melted butter, lemon juice and parsley. Many recipes specify Dover sole , but the technique can be used with other similar flatfish.
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