The definitive biography of Julia Child-with access to Julia's diaries and letters-written by the author of the bestselling and critically acclaimedThe Beatlesand timed to Julia's 100th birthday.
From Pasadena to Cambridge to New York, Washington, D.C., India, Ceylon, Paris, Marseilles, Santa Barbara, and Maine, Bob Spitz re-creates an extraordinary life. He takes us beyond the image of Julia as the tall, eccentric woman with a funny voice who taught America how to cook, to establish her as a genuine rebel and beloved icon, a woman who redefined herself in middle age, helped to change the role of women in America, set the standard for how to create a public personality in the modern media world, and altered the way America eats and thinks of food. There might not be a Food Network or even a PBS if Julia had not blazed the trail. Spitz chronicles Julia's friendships, her struggles, her heartwarming romance with Paul, and, of course, the story of the publication ofMastering the Art of French Cookingand her triumphant TV career.
On November 3, 1948, a lunch in a Paris restaurant of sole meuniere, the sole so very fresh with its delicate texture and cooked like an omelet in nothing but a bath of clarified butter, changed Julia Child's life. In that moment, Child (1912-2004) recognized and embraced food as her calling, setting out initially to learn the finer points of cooking, and French cooking in particular. In this affectionate and entertaining tribute to the witty, down-to-earth, bumptious, and passionate host of The French Chef, Spitz (The Beatles) exhaustively chronicles Child's life and career from her childhood in California through her social butterfly flitting at Smith and her work for a Pasadena department store to her stint in government service, her marriage to Paul Child, and her rise to become America's food darling with the publication of Mastering the Art of French Cooking and her many television shows. In spite of her miserable failures in her early attempts to prepare food for her husband, a determined Child enrolled in courses at the renowned French cooking school, Le Cordon Bleu, where she mastered everything from sauces to souffles. Spitz reminds us that Child had always possessed a tremendous amount of excess energy with no outlet for expressing it. With the publication of her cookbook and the subsequent television shows, she discovered the place where she could use her cooking skills, her force of personality, and her abundant charm. Released to coincide with Child's centenary, Spitz's delightful biography succeeds in being as big as its subject. Agent: Sloan Harris, ICM. (Aug.) (c) Copyright PWxyz, LLC. All rights reserved.
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August 20, 2012
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