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#3 Julia Child : Lady of the ladle
I think of Julia Child often especially when I embark on new recipes. I am a late bloomer in the kitchen as she was, so I feel especially drawn to her and inspired by her appetite for not only food but life in her later years. Julia Child was an American who through her career was able to travel and enjoy her life in ways that many women don't today or even yesterday. She was career focused and independent and waited until later in life to marry. Not having any children granted her a certain…
Julia Child - IMDb
Julia Child, Writer: Julie & Julia. Julia Child was born on August 15, 1912 in Pasadena, California, USA as Julia Carolyn McWilliams. She was a writer and director, known for Julie & Julia (2009), The French Chef (1962) and We're Back! A Dinosaur's Story (1993). She was married to Paul Child. She died on August 13, 2004 in Montecito, California.
Julia Child’s kitchen….
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Egg Advice and More Tips from Julia Child | Epicurious.com
As part of our on-going Julia Child 100th Birthday Celebration, we dug into her final cookbook, Julia's Kitchen Wisdom, and chose 10 of her very best tips. This is Julia Child we're talking about so obviously each and every tip is thoughtful and useful, but one tip in particular is a bit surprising. Here's the tip: BUYING AND STORING EGGS. It behooves us to choose eggs carefully and to treat them right. Because at room temperature they make a warm and comfortable home for evil bacteria…
“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!” ― Julia Child
8 Cooking Tips From Julia Child For People Who Aren't Lazy Home Chefs
Would Julia Child's style of cooking — you know, making things from scratch instead of opening a can and adding a spice — be as popular today in the age of Rachael Ray and Sandra Lee as it was 30 years ago? The renowned chef, who would have turned 100 today, had a lot of tips that are worth revisiting for chefs who pride themselves on not taking shortcuts.
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