Julia Child: The Last Interview: and Other Conversations |
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|---|---|
| Authors: | Child, Julia |
| Publisher: | Melville House |
| BISAC/Subject: | BIO029000, BIO005000, BIO022000 |
| ISBN: | 9781612197340, Related ISBNs: 1612197337, 1612197345, 9781612197333, 9781612197340 |
| Classification: | Non-Fiction |
| Number of pages: | 160, |
| Audience: | General/trade |
Synopsis: A delightful collection of interviews with the beloved Julia Child--"The French Chef," author, and television personality who revolutionized home cooking in 20th century America
This delightful collection of interviews with "The French Chef" Julia Child traces her life from her first stab at a writing career fresh out of college; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, Child catapulted to fame--first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, "The French Chef" in 1963. In this volume of carefully selected interviews, Child's charm, guile, and no-nonsense advice are on full, irresistibly delicious display. Includes an Introduction from Helen Rosner, food critic for the New Yorker.
This delightful collection of interviews with "The French Chef" Julia Child traces her life from her first stab at a writing career fresh out of college; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, Child catapulted to fame--first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, "The French Chef" in 1963. In this volume of carefully selected interviews, Child's charm, guile, and no-nonsense advice are on full, irresistibly delicious display. Includes an Introduction from Helen Rosner, food critic for the New Yorker.
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