French Food Recipes Biography
Source(google.com.pk)Julia Child was America’s first, albeit wholly reluctant, food celebrity. Although she adamantly insisted that she wasn’t a “chef,” Child nonetheless single-handedly changed the way we think about food in this country. With a dozen cookbooks to her credit and untold hours of televised cooking shows, Julia Child demonstrated her mastery of French cuisine with unparalleled grace and ease.
But cooking wasn’t always on Child’s professional radar. Julia Child was born in Pasadena, CA and graduated from Smith College in 1934. After college, she worked in publicity and advertising in New York. Although her legacy permanently associates her with France, Child was a very patriotic citizen, and during World War II Child served with the Office of Strategic Services in Washington, DC, Ceylon (now Sri Lanka), and China (where she met her husband, Paul Child). And when the war ended and Paul was assigned to the US Information Service at The American Embassy in Paris, Child was finally introduced to the French culture she had, until then, appreciated only from a distance.
Steady Berlitz courses had Child sufficiently francophone to enroll at Le Cordon Bleu, where she studied under Chef Max Bugnard, who became her favorite teacher at the school. Meanwhile, through a friend in the Embassy, Child was introduced to Simone Beck, a woman who was as impassioned about a hands-on approach to French cuisine as she was. Beck, a pivotal connection in Child’s life, invited her to join the Cercle de Gourmettes, a gastronomic club of French women that met twice a month to prepare and eat fine food. In this tidy ladies’ society, Child met the second culinary touchstone of her time in France: Louisette Bertholle.
At a time when most well-to-do French and American housewives were content to let their maids and cooks assume responsibility for the kitchen, these self-described “Trois Gourmandes” were exploring the traditions of classic French cuisine at its very roots. And as curious housewives caught on to the craft and visceral intoxication of French cuisine, the trio eventually opened their own cooking school with the help of Chef Bugnard called "L'École des Trois Gourmande." But their greatest endeavor was yet to come. In 1961, after years of research, recipe testing, publicity campaigns, and numerous attempts at finding a publisher, this little group of women put out what would become a seminal work in the annals of French and American culinary history: Mastering the Art of French Cooking.
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
French Food Recipes Food Recipes for Dinner For Kds with Pictures In Urdu Desserts Pinoy In Hindi in Sinhala Language for Kids to Make in Sri Lanka
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