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One of the most beloved figures in twentieth-century American culture was Julia Child, the buoyant French Chef. Six feet two inches talll, with a foghorn voice, an irrepressible sense of humor, and a passion for good food, Child ushered in the nation's culinary renaissance and became its chief icon.
Award-winning food writer Laura Shapiro describes Child's unlikely career path, from California party girl to coolheaded chief clerk in a World War II spy station to bumbling amateur cook and finally to the classes at the Cordon Bleu in Paris that inspired her career.
Legions of cooks have appeared on tele-vision since Child's debut, but not one of them has ever reached an audience the way she did. Shapiro analyzes both the brilliant teaching and the peerless performing that made Child's pro-grams a national addiction. More than any other television star of her time, she was able to enter the homes and lives of her fans and, in myriad ways, to feed them.
Attractive hard cover book with deckled edges
BBGI
BBMOM
BBBIO
Condition: Good
