The French chef in America Julia Child's second act
"Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of F...
| Main Author: | Prud'homme, Alex (Author) |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
New York :
Alfred A. Knopf,
2016.
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| Edition: | First edition. |
| Subjects: |
| Summary: |
"Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and My Life in France coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of Mastering the Art of French Cooking, suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as My Life in France, The French Chef in America uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first,"--Amazon.com. |
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| Physical Description: |
318 pages : illustrations ; 25 cm |
| Bibliography: |
Includes bibliographical references and index. |
| ISBN: |
9780385351751 0385351755 9780804168793 0804168792 |
| Author Notes: |
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