Julia Carolin Makuilliams was born on August 15, 1912 in Pasaden, California. She graduated from Smith College ( Smith College) In 1934, with the degree of bachelor of humanitarian sciences on history with vague aspirations to become a writer, but could not find the necessary orientation. She confessed in his diary: "Unfortunately, I am an ordinary person ... With the talents that I do not use"
The interest of Julia Child Culinary began at the age of 36, when in 1948 her husband has been sent in Paris. In the port of Paris, they moved to the car and headed to the city. Their first stop was in Ruang, in the restaurant "Crown". Paul Child ordered for Julia the simplest dish "Sole Meuniere" - the marine tongue manher, clogged in egg and flour and fried on creamy oil. Julia ate the marine tongue before, but this one even remotely did not remind a masterpiece filed in the "Crown". The secret, as in all French cuisine, was in detail: the freshest fish, the freshest egg, the finest flour layer and fragrant seasoning. She was surprised and joking then: "It was a holiday of my baptism." After that, caught fire for passionate curiosity.
Julia decided he wants discover everything subtleties french cuisine and, after study french B. school Berlitz., received B. famous school Le. Cordon. Bleu.where was the only woman in chef courses.
Julia and her husband
In 1951, Julia, together with Simon Back and a semi-American French woman, a semi-French Lizethta Bertoll, opened a culinary school for American in Paris - "School of three gourmets" (L'Ecole des Trois Gourmandes). The point went so well that Julia brought to the idea to summarize this experience in the book. After ten years, a book was born, which produced a revolution in American cooking: "mastering the art of French cuisine" (Mastering the Art of Frhench Cooking).
It was a sensation! 734th page "mastering the art of French cuisine" with extensive illustrations, and detailed accurate instructions (sometimes ultra-sucking: recording about the eggs, screwed up on 4 pages and includes 6 drawings) has become a bestseller.
In 1962, Julia was invited to speak at Boston Television in the intellectual program "What we read," where they wanted to discuss her book. But Julia was afraid that she had nothing to talk about half an hour who had been given to her. Therefore, she brought with me to the studio of electric stove, frying pan and other renewals, and two dozen eggs. And there, in front of the amazed public, the preparation of a classic French omelet was demonstrated. It takes only two minutes, but requires dexterity of the hands, because one and a half minutes from two it is necessary to shake in a certain way to shake in a certain way - so that the omelet first flew to the edge, and then rolled over the roll. And Julia showed this focus several times. The studios were a little embarrassed, but they came so many letters from the audience how many of their intellectual program never received. The studio understood that they had a show in their hands, and planned the first 13 performances of Julia. As a result, the television show "The Frhench Chef" won the Emmy in the educational program category.
In 1968, the book "The Frhench Chef Cookbook" was published, the recipes of which were based on the television show "The Frhench Chef". Additional TV shows, such as "Julia Child and Company" (1978-1979), "Julia Child and More Company" (1980) and "Dinner at Julia" S "(1983) were accompanied by favorably accepted culinary books. In the 1970s and 1980 For years, Julia leads permanent categories in McCalls and Parade magazines, and also constantly performs in the program "Good Morning America" \u200b\u200bon ABC. In addition, she was one of the sponsors and the founder of the American Institute of Wine and Food " T He American Institute of Wine and Food.
The second edition of the "" 1970, expanded to some topics that the authors planned to publish in the first volume, in particular what concerns baking. Julia Child in collaboration only with Simon Back (with Lizette Bertoll Relief Rights) began to learn from Professor Raymond Calevel, an amazing French baker, describing the flour products in the second volume in more detail. Illustrations of Sidoni Corinin in the second edition were decorated by Paul Child. Together, these two volumes are considered one of the most influential works in the history of American cooking, and Julia Child, in particular, provide almost global respect for food cooking.
Her last show was called "Cooking with Chefs," Julia led him together with his frequent co-host and co-author of the French chef Jacques Pepin. Their book "Julia and Jacques are being prepared at home" (1999) for several months held in the list of bestsellers, and later it was removed the transmission.
In 2002, to the ninetystoletury of the Great Chef, the American National Museum of Natural History in Washington placed in his permanent exposition Kitchen Julia Childe, which was dismantled for this in one of her houses, and then again gathered in the museum hall.
Interesting Facts
Growing Julia Child 1.88 m.
Julia Childa did not possess congenital talent culinary. She had only sensitivity to tastes, smells and aesthetics of food. And this largely determined its first sensation of France. "There everything smelled," she wrote in memories. - The smell of hay, greenery, manure, pair milk, apples, smoke walked into the machine window. In meat shops, he smelled with pair meat and lay chickens with heads and legs, and not chopped into unrecognizable parts. The mountains of fragile herbs were compiled in the complex bouquets "Garny" - its own for each dish. To learn all this, I needed a teacher. For Julia, they became Chief Bunyar, an old man with a walrus mustache, who led the English-speaking classes in the Paris School "Le Cordon Blis". This was the best Paris school of professional chefs. Very expensive. It was not to master it on the salary of Child, but Julia and several former military chefs paid training to the state - for the newly adopted Law "Gibill".
Old Bunyar was a star star. One of his lesson was especially remembered by Julia. The absolute trifle was passed - scrambled eggs. "Ef Bruie, Madame Shild," said Bunyar (who was not given the surname of Julia). - I ask for a stove. " Julia warmed the oil in a frying pan and whipped the eggs to a white foam. Only she prepared to pour them into a frying pan as the Bunyar shouted "No, Madame! This is completely incorrect! ". Bunlar began everything first. The frying pan set on a weak fire and smeared with oil. The eggs did not beat, but only signed, poured into a frying pan and became intently on them to look at them. Nothing happened. Three minutes passed. Then the eggs began to thick in the cream. The Bunyar began to interfere with their fork, then removing the pan from the fire, then again putting and sentenced: "Ruffiness, Madame! They need looseness! But now - cream or butter. " And he turned "Euf Bruie" to a plate with a victorious screech: "Voila!"
During such lessons, Julia Child realized how to teach to cook: you need to decompose the complex process to simple stages, on the details, without forgetting not one. And then, as the magic, you begin to get a fabulous dish, which seemed to create only an artist.
Graduation Exam, Julia passed from the second time: for the first time she forgot two recipes that it was necessary to know by heart. With annoy, she went to school cuisine, prepared these two dishes and ... ate them.
Laura Jacobs:
A huge manuscript - 800 pages - one day on my desk in the Publishing House "Butthra." This cookbook has already had a story. Publisher Mithfin wanted to publish it and even paid an advance to the authors: Julia and the two of her co-figures from Cordon Blum, but seeing the manuscript entirely, said Julia: "Mrs. Child, no one wants to know so much about French cuisine." And I just really wanted. I am struck in the book detail of instructions. Recipe for the famous "Big Burguignon" (meat in Burgundy) held 10 pages (!) But you learned: what a variety of meat is needed; Why do you need to dry meat after washing; Why in one frying pan can not fry a lot of pieces at the same time (so that they do not start to boil); Why not put everything oil at once (it will burn) ... in a word, recipes in the book were suitable for any newbie.
Julia Mudro translated French recipes in American reality. For example, preparing the recipe for baking the French baguette, she wrote to flour and yeast from America to achieve an ideal result with American products. She and her co-authors called the book "Mastering The Art of FRENCH Cooking" - "mastering the art of French cuisine." Seeing this name, the owner of the publisher, Alfred Pon, said: "If someone will buy a book with this name, I'll eat my hat." In his memoirs, Jones writes: "I would like to know how many hats had to eat the Mr. button."
The main property of Julia Child was her absolute naturalness. During the demonstration on a television studio, she could think, could mutter something, could joke ... For example, looking at the gauze bag-out and taken out of broth with "Garni", she thoughtfully said: "It looks like a dead mouse" ...Once it rubbed the oil for a long time in the chicken skin, and they asked the studio: "Why do you massaging chicken?" And Julia said: "I think he is nice." Another time, in its television program "French Chef", she burned a piece of meat and said to the camera: "If this happens to you, do not admit. Throw into the garbage and make a new one. No one sees you. " At that moment, 7 million people watched her program.
Julia Child With Mallet
She explained the mystery of baguette baggage so: "Open the oven, move the ice cube there and immediately shut the door!". Well, and, of course, Paper from Ice did a crust of the bread hard. And she showed this crust and said: "Voila!"
When a person finds a favorite thing in 40 years, it excites passion in him. But only passion and you can infect others. Julia had a passion to funny: one time she was obsessed with the perfect cooking of eggs. She did not want to get a greenish strip around the perimeter. She sought the perfect combination of snow-white protein and a sunny yellow yolk.
In 2002, Julia became an inspiration for creating a popular blog "The Julie / Julia Project" Julie Powell, based on the book "Mastering The Art of FRENCH Cooking". The goal was to prepare 524 recipes for 365 days in one small kitchen. Based on this blog, Julie Powell later wrote the book" My Year of Cooking Dangerously ", according to which Julie and Julia's film was then shot.
Julia Child is not impressed with the blog Julie. Having said that the decision to cook all the recipes from the book for the year is just an outcomes. Editor Child, Judith Jones, said in an interview: "Neither I nor Julia is scattered with the words of 4 letters during cooking. She did not want to subscribe to this. What has appeared in a blog, someone clearly engaged in this for a joke. Julia would never describe the end result as it was delicious and what she learned. Julia did not love what was called "subtle female linen." She did not tolerate fools, if you understand what I'm talking about.
Once, when Julia was already at ninety, she was asked about well-being (she always despised diet and adored oil). She replied that she had his own power plan. She planned everything, but in small portions, no additives or food on the go, but "reasonable amount of good wine"
A television
- The Frhench Chef. (1963—1973)
- Julia Child & Company (1978—1979)
- Julia CHILD & MORE COMPANY (1980—1982)
- Dinner at Julia's (1983—1985)
- The Way to Cook (1989)
- A BIRTHDAY PARTY FOR JULIA CHILD: COMPLIMENTS TO THE CHEF (1992)
- Cooking WITH MASTER CHEFS: Hosted by Julia Child (1993—1994)
- Cooking in Concert: Julia Child & Jacques Pepin (1993)
- (1994—1996)
- Baking with Julia. (1996—1998)
- Julia & Jacques Cooking At Home (1999—2000)
- Julia Child's Kitchen Wisdom, (2000)
DVD.
- 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 Frhench Chef. (2006)
- The Way to Cook (2009)
- Baking with Julia. (2009)
Books
- Mastering The Art of FRENCH Cooking, Volume One (1961), Semonoybekylisettebertolloll
- Mastering The Art of FRENCH Cooking, Volume Two (1970), SimonoBek
- THE FRENCH CHEF Cookbook (1968)
- From Julia Child's Kitchen (1975)
- Julia Child & Company (1978)
- Julia CHILD & MORE COMPANY (1979)
- The Way to Cook (1989)
- Julia Child's Menu Cookbook (1991)
- Cooking WITH MASTER CHEFS (1993)
- In Julia's Kitchen WIT MASTER CHEFS
- Baking with Julia. (1996)
- Julia's Delicious Little Dinners (1998)
- Julia's Menus for Special Occasions (1998)
- Julia's Breakfasts, Lunches & Suppers (1999)
- Julia's Casual Dinners (1999)
- Julia and Jacques Cooking At Home (1999), Szhakompeapin
- Julia's Kitchen Wisdom (2000)
Simple and delicious recipes from the legendary Julia Child. Homemade, understandable and confident tasty. On the first, second and dessert.
Soup
Chicken soup with vegetables
1600 ml of chicken broth
1 laurel sheet
100 ml of dry white wine
1 cup onion, celery, carrots, white stems onion
2 fillet chicken
salt
pepper
Add vegetables, wine, bay leaf to broth. Bring to a boil, boil 5-6 minutes, almost until soft vegetables. At this time, cut the fillet with thin slices. Add to Soup and cook 2-3 minutes before readiness. Add salt, pepper. Turn off the fire and give a minimum of 20 minutes. Serve with crackers.
Salad
1 kg beet
Beets to clean and grate on a large grater. Grinding garlic cloves in Cashitz and warm up in a frying pan 2 tbsp. Olive oil will add beets without roasting. Season with salt, pepper, wine vinegar (1 tbsp.). Pour 1/4 cup of water and tomorrow on low heat for 10 minutes so that the beets become soft, and the water fell out. Cool, if necessary, spare another salt or vinegar, serve with the leaves of chicory.
Vegetables
Roasted grated zucchini
700 g Tsukini
Tuting Zucchini and put in a colander, adding 1 tsp. Salt. Leave for 20 minutes. Shoot the mass in the towel and squeeze your hands. In a large frying pan, quickly fry on 2 tbsp of cream oil and 1 tbsp. Olive fine chuckled onions, then add a tuccinini and, stirring, frying on a strong fire until soft.
Meat
Bully liver with bow
550 g of liver
Fry in a non-neutractant frying pan 3 cups of chicken onion on the creamy and vegetable oil when the bow becomes transparent, add fire so that he will be twisted. Shift to another dishes. Sprinkle with salt, pepper and barely cut in flour before hot. Put in the pan still oil, heat so that it rushes and stopped, and quickly (per minute) fry liver on each side. Remove the frying pan from the fire, put on the liver Fried onions, pour 1/2 cup of red wine, add 1/2 tbsp. Mustard, 1/4 cup chicken broth and mischle to the rest of the liquid. Put on the middle fire and bring to a boil. Prepare a couple of minutes, serve with sauce.
Fish and seafood
Scallops in wine
700 g Golshkov
Bring 1/3 cup of dry vermouth to boil, add 1/3 cups of water, slight salt and bay leaf. Spear in a mixture of 1/4 fine chopped onions, add scallops (fresh or frostbed) and allow 2 minutes. Remove from fire and leave scallops in the fluid An 10 minutes. Before serving, getting scallops and respect the sauce to the state of the dense syrup.
Eggs
Sabion cream
Egg cream with the addition of wine for fruit desserts. In the Sawsee, beat the egg, 2 yolk, 1/2 cup of sugar, pinch of salt, 1/3 cups of Marsals, sherry or Roma, when it mixes well, put a saucepan on a weak fire and cook, stirring, 5 minutes. The cream thickens and robbing. Do not bring to a boil. Serve cream warm or cool.
Pie
Apple Charlotka
2 kg of apples, clean and cut into circles
2/3 cups of foam oil
1/2 cup sugar
Zestra 1 Lemon.
1/3 cups of apricot jam, wiped through a sieve
Chipping Vanilla
3 tbsp. Jamaican Roma
13 Slices of Dense Bread
Fry pieces of apples on oil 2-3 minutes. Sprinkle with sugar and zest, cook for 5 minutes to caramelized. Add cinnamon, vanilla, jam and rum, fry for another 2 minutes. Heat the oven to 220s. Bread fry in a frying pan. Baking a baking shape to parchment, lay out on top of a fried bread pulp. The remaining bread chopped up and, paink in the oil, put it vertically, slightly overlapping each other along the wall of the form. Share apples layer alternating with bread trimming. Bake 30 minutes, periodically pressing apples with a spatula. Get out of the oven and give to cool an hour, turn over. Sprinkle with powdered sugar and serve.
Read us
Telegram
Child was born under the name of Julia Carolin Makuilliams on August 15, 1912 in Pasadena, California, USA. John's daughter Makulyams-senior, graduate of Princeton and the famous land broker, and his wife, Julia Caroline "Caro" Weston, the heiress of a paper company, whose father, Byron Curtis Weston, was the vice-governor of Massachusetts. Julia is a senior of three children in the family; She had a brother John III and Sister Dorothy Dean.
The future guru of cooking studied at the Westridge school, from the 4th to the 9th grade, visited the Polytechnic School, and then the boarding school Branson School in California Ross. Lotting under 1.88 m in growth, Makuilliams played tennis, golf and basketball in childhood, after which he continued his sports while training at Smith College college, which graduated in 1934 with a bachelor's degree of humanitarian sciences.
Having received education, Julia moved to New York, where a copywriter was working in the furniture company "W. & J. Sloane", until in 1937 he returned to California. She wrote for the next four years for local publications and was involved in the sphere of advertising business.
During the Second World Makuilliams, it was in the management of strategic services, soon becoming a scientific officer of the exploration department. In the future, the native of Pasadeni participated in the development of the formula of the anti-educational agent, which the mines were smeared, so that maritime predates would accidentally stumble upon them and did not fly into pieces.
On September 1, 1946, Julia married a 41-year-old floor of Caulga Childa, a large connoisseur of European gastronomy, in Lyumbrille, Pennsylvania, who met on Ceylon Island. In 1948, the spouses moved to Paris, and by the time Child turned into an ambassadorous wife. The couple did not have children.
She repeatedly recalled his first tasned dish in Ruang as a real culinary revelation. In love with food, Julia caught fire by passionate curiosity and, not possessing innocent talent, skillfully prepare, began to teach French on culinary books. The state has paid for teaching child in the most expensive Paris school, Le Cordon Bleu, which produces chefs. She was able to pass the final exam from the second time, when the owner of the school, Madame Brassart, gave her a second chance after Julia pulled her culinary skill in training in his "School of Three Gourmets".
Child, together with Lizetta Bertoll and Simono Back, opened this school together in 1951 for Americans. The Trinity of Women Culinary At the initiative of Julia decided to summarize the experience gained by writing a book. After failure with the publishing house "Houghton Mifflin", which considered their work too voluminous, in 1961, Alfred A. The Published 734-page book "mastering the art of French cuisine", which instantly turned into a bestseller and a favorite of critics. Child praised for useful illustrations and accurate attention to detail, so that the preparation of the most sophisticated dishes became available to simple lovers.
Although Julia was not the first one who led his culinary broadcast on television, her program "French Chef" has just gained huge success in the viewer. Child fell in love with the many Americans with their inexhaustible enthusiasm, charming voice and inimitable manners, perfectly feeling herself in front of the camera.
Best days
| Classic for Soviet Via Visputated: 22. |
Weight Watchers: Diet from Cakes and Fried Chicken |
Patching her book spattered by oil " Putting the art of French cuisine I realized that on this basis I can make a travel route, which I and Kelvin and I dreamed of so many years. Recipes themselves laid the way - from Burgundy, with her beef stew, to the vegetable soup of Provence, and then to Cassulé, which is prepared in the south-west. But, although in the book to each recipe, a practical description and accurate instructions are attached, I would like to have more information: I lacked a storyline associated with each of them. Is not it Burgundy's indigenous people eat "BEF BURGINON"? Why is the wild rocky coast of Brittany famous for buckwheat pancakes? Why does the pee sound so much like "Pésto" and how did this dish found himself in Provence?
And more - some french dishes were not Mentioned by Julia and her co-authors. Cheese fondue: Swiss is a dish or French? Shukrut Garni French or German origin? Did the residents of True have addicted to demand before in the city they began to produce the greatest amount of disagreements grade sausages - Anddule? (And why on the packaging of this sausage always stands the AAAAA abbreviation, leading to suspicion that someone wanted to be the first in the phone book?)
The longer I lived in France, the more I ate. The more I ate, the more questions I had questions. I craved the opportunity to plunge into the world of cooking French provinces and soon came to the conclusion that it is necessary to visit the regions you are interested in, to show curiosity, explore, try, experience. In France, dinner is considered as a special, pleasant part of the day; Food not only charges the energy of the body, but also unites: people with whom you sit at the table; generations that preserved the recipe; Earth - terroir. - And the culture of cooking, it is generated. In addition to cooking, there is another independent type of art - Act meals, meal.
In my book, the narrative touches the ten regions of France and their "iconic" dishes, showing the connection between history and terrain, culture and cuisine. I chose this one dozen dishes and regions on the principle of fame in the United States, as well as, in the case of Averon, because of personal addiction. However, the list is not exhaustive: so, I could easily draw up the second volume on the material of the Ten least Famous dishes of French cuisine - and how many more regions and dishes in France, which I myself feel the desire to learn. Moreover, this book is about an American who fell a happy opportunity to live for some time in Paris; about the year, live with a mixed sense of loneliness and novelty; about recreating the house in every place where fate throws you; About the combination of career and personal ambitions with love and family - and, of course, about food.
"People who love to eat delicious are the best people," said Julia Child.
During the time I lived in France, I met a lot of such people, and each of them, be it a chef, sausage, a home cook or local representative offices du Tourisme , I touched my heart with my generosity, kindness and infectious enthusiasm in relation to its region. I hope that with the help of this book I managed to express my respect to their stories, work and recipes. For some circumstances, in a few cases, I conceded the course of events in time, in one year what happened in two; I also changed the names and some details for which one or another person or family could be recognized; However, I left in inviolability the names of culinary experts, the interview with which is given in the book.
For me, there have always existed two existential conditions: to live in Paris and live somewhere else. The story, behaved in this book, refers to the time when I was in the first state before the inevitable return to the second. Four years spent in Paris were the most short in my life, except for that year when Kelvin was in Baghdad: he seemed to me the longest. Life in France, definitely changed me (and Julia Childe could warn me about what it will be), despite the fact that changes, as often happens with really important things, dismissed me with the same life gradually. A piece of pie. I think this is right: just so you can make life.
As they say in French, bonne Continuation .
Chapter 1. Paris. Beefstex with Potato Fries
I do not respect myself to insatiable carnivorous, but in the atmosphere of Paris there is something that creates a desire to lifting teeth into a piece of bifhtex with blood. Perhaps the whole thing in the French paradox: There is a seductive theory that a diet rich in cheese, meat and red wine actually contributes to a decrease in cholesterol. Maybe it acts on me so the contemplation of how the weed lips of sexy Parisians are collected in the folds around behind a juicy chopping.
Beefsteks with FRAC potatoes are relatively easy to order in a restaurant, if you, like me, is still not quite on a short leg with French vowels that are pronounced in the nose. Words are straightforwards with the language, without any unpleasant surprises, as, say, it happens when you ask the waiter about the content of preservatives in a dish and understand what ordered condoms. However, in one of my first dinners in the classic Paris Bistro, I found out that counterparts followed by the order.
"QUEL CUISSON DÉSIREZ-VOUUS?" - said the waiter carelessly, as if I asked the date of my birth or the color of the hair. It had glasses in a round frame, a white shirt and a black butterfly tie, as well as a black apron below the knees. For years he could, perhaps, to compare with dried pork leg hanging from the ceiling in the middle of the hall.
To this afternoon I managed to bring down the waiter, and he believed that I was talking in French. Now, I understood, my song was Spen. Middle Farmers, I thought and tried to get out with the help of a desperate attempt of a literal translation: "Uh ... moyen.?»
The expression of tired disappointment arose on his face. But he won enough American tourists and realized what I meant. «À Point» - He corrected me.
Over time I am a member of the whole dictionary of the Bifsteks vocabulary: a twirled from above and frozen inside bleu, Uniformly pink a POINT, Grilled brown hard bien Cuit. I will learn to enjoy the taste of the Bifhtex cooked in French sAIGNANT.- as a purple center, combined red. But at that time I just repeated the words behind him and washed them with a great throat of wine.
I began to dream about life in Paris, when I was six years old, after a family trip to Europe on the summer holidays. At first, we found themselves in the gray and famous London, where the whole week was trembling from the cold over the cups with hot tea, although the yard was mid-July. I looked at the Iroquois of Pankov, going to Piccadilly Square. Then we arrived in Paris, which fastened us with a hot wave of summer in full swing. He was alive - Paris, - He was breathing warm, the days seemed endless, beautiful passersby wore wonderful clothes and spoke on a beautiful, strange language. This city attacked me Fireworks of sensations: Luxury buildings from pale limestone, parks crowded with semi-nailed sunbathing people, the taste of a baguette, which was dipped into hot chocolate, howling sirens, prints of wicker chairs cafe on my sticky female hips, coca-cola from chilled glass bottles , quickly heated without ice cubes, smells of fresh croissants, sustained cheese and human sweat. All this was so new to me, it does not look like the only reality of the sterile microdistrict in the suburbs of southern California. I didn't like everything, but everything attracted attention and kept in a state that, as I later learned, called "Francofil".
Mrs. Child was a key figure of a popular cooking over 40 years. Americans knew and loved her as an emotional lead show "French chef" And the author of several popular culinary benefits. She was respected and culinary professionals - for that clear and pedantic approach, with which she told American housewives the secrets of French cuisine.Mrs. Child took serious culinary training at the Paris School Cordon Blue, and then in 1951 organized his own school in Paris "School of Three Gourmets" ( L.’ Ecole. dES. Trois Gourmandes.), where together with co-authors of the book (Simon Beck, Louise Bertol) taught young American women of classical French cooking.
Based on the teaching experience, Julia Childe published the "French Cooking lessons" in 1961 - an American for Americans. She proved that French delights can be adapted to American reality.
1963 became the sign - Julia became the leading television show "French Chef" ( Their FRENCH Chef.). Special emotional manner, courage (cut the living lobster!) And the ability to not be afraid of mistakes conquered the American nation. So much that the transfer went to the year 2000.
Other books Julia Child:
- Their FRENCH Chef. Cookbook. (1968) – recipes from the early television issues, published in Russian as « Bon. appetit. ! Basics of classic French cuisine » (2011) .
- From. Julia. Child ’ s. Kitchen. (1975, 1978, 1979) - By issuing the gear of these years.
- Cooking WITH MASTER CHEFS and In Julia's Kitchen WIT MASTER CHEFS (Written in the mid-1990s). In the Russian-language version you will find a book "Julia Childe is preparing together with famous chefs" (2012) .
- Julia and Jacques Cooking At Home (1999)
- Julia. ’ s. Kitchen. Wisdom. (2000) - Quintessence of all years of culinary experience. In Russian came out as « Voila ! Culinary wisdom from Julia Child " (2010, 2011).
About the book "Art of French Cooking"
As Mrs. Child said: "Everyone can prepare in a French manner - and added - with the right instruction". Its main goal is to give such an exhaustive guide to the principles and techniques of cooking so that the reader becomes an independent cook, understood the fundamental foundations, and did not "holding" for the instructions for recipes.Some numbers:
- 1961 year. The first edition in English is considered the most complete benefit on classical French cooking.
- 1983.Augmented and recycled publication, where publishers took into account the popularity of kitchen appliances.
- year 2012. The book comes out in Russian: Gift Packaging, 2 volumes and 1376 pages (!) - And this is with a minimum illustrations that are just a hundred.
Nuances of the book: Illustrations are given only to cooking techniques, recipes - without them. Each section contains groups united by common principles, so it is important to read the introductory word to each group - in the recipes of equipment are not so detailed.
Pleasant features:each recipe contains recommendations about wine - Truly French approach! All recipes are adapted, so the products for them can be found on the market or in the supermarket.
Exposition from simple to complex influenced the structure of the book: in the first volume you will find simple recipes, and in the second are complex. As you could guess, the section "Desserts and Baking" is set forth in the second volume.
"Desserts and baking" -this is all the magnificence of French desserts: sweet sauces and stuffing, creams, mousses, cold desserts, sweet soufflies, fruit desserts. And these are tarts, crepe, clafuti, cakes, desserts based on cookies "Ladies' fingers", women and suparenaries - only more than 110 recipes, including 7 classic cakes! Believe me, you will find new nuances even in an apple cake.
Try at least one recipe from the book is an honor for home cooking, the opportunity to come to the Spirit of Time and France. And it does not matter if you read the publication in English or Russian, the main thing is to approach the case with love, as Julia Childa did it.
