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Julia Child is a legend, she is a chef of all chefs to whom I refer each time I need an answer.
In the modern world there is way too many concerns about the high levels of fat in French cooking, introduced by Julia. When I hear it, I always say: "Nevertheless, Julia happily lived almost 94 years, so I'll take it". Julia herself advised to eat in moderation. "I would rather eat one tablespoon of chocolate russe cake than three bowls of Jell-O", she said.
Her cooking style, her attitude and playfulness won my heart from the very first episode I watch after I purchased a DVD The French Chef with Julia Child. I go to Julia not just for recipes, inspiration, and techniques, but for joy and to lift up my spirit.
Listen to what Julia said to Letterman, when he asked her: Have you cook anything that turns awful?
With my spirit lifted, I improvise myself.
For Julia's 100th Birthday I made a Rabbit Saute with Red Wine, Mushrooms, and Onions, adapting her recipe for Boeuf a la Bourguignonne (Julia Child, Mastering the Art of French Cooking, volume one).
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| Rabbit Stew |
"This is my invariable advice to people: Learn how to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!"
- Julia Child, My Life in France
"...no one is born a great cook, one learns by doing."
- Julia Child, My Life in France
Happy Birthday, Julia!
See you,
Marina
