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The French chef in America : Julia Child's second act / Alex Prud'homme

Catalog Data

Author:
Prud'homme, Alex  Search this
Subject:
Child, Julia  Search this
Physical description:
318 pages ; 25 cm
Type:
Biography
Biographies
Place:
United States
Date:
2016
Contents:
The French chef faces life -- Dinner and diplomacy -- The French chef -- Volume II -- The French chef in France -- That's it -- The French chef in America -- From Julia Child's kitchen -- The spirit of '76 -- The president, the queen, and the captain -- The new French revolution -- A go-to cultural figure -- Bursting out of the straitjacket -- Following the gleam -- Prime time -- The celebrity chef -- "Bon appeĢtit, America!" -- Epilogue: a civilized art
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.
Topic:
Cooks  Search this
Data Source:
Smithsonian Libraries
EDAN-URL:
edanmdm:siris_sil_1072047