Never a Prima Donna

PBS Food asks Chef Alice Medrich about her time with Julia Child on the show, “Baking with Julia.” In the midst of the Julia Child 100th Birthday Celebration, Medrich pays tribute to her legacy.

What was it like working with Julia Child?

Working with Julia was an extraordinary moment in my career. On and off camera, Julia was welcoming, generous, and respectful. She was a natural entertainer and consummate professional, but never a prima donna. It was clear that she wanted her guests to be the stars of the show. She stood aside and watched and asked good questions and fetched and carried for me as I worked and as we chatted. One thing I will never ever forget: regardless of how many helpers and staff we had on that set, Julia picked up a towel and started wiping the counter every time the cameras stopped rolling. That was Julia.

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Eat Your Food, Know Your Food

PBS Food asks Chef Jean-Georges Vongerichten about his time with Julia Child on the show, “In Julia’s Kitchen with Master Chefs.” In the midst of the Julia Child 100th Birthday Celebration, Vongerichten pays tribute to her legacy.

What was it like working with Julia Child?

The first time I met Julia Child I was in 1985 while working in Boston at the Lafayette Hotel. She hosted a party at her home which I was invited to attend. I remember the way she pronounced my first name with a deep tone in her voice and I never expected her to be as tall as she was. She had the most impressive home kitchen was incredibly hospitable. A few months later, she came in for dinner. I was so nervous to cook for her. I will never forget her telling me that my food was great but a little flat and that it needed to be perked up. She told me in order to know your own food you must eat it yourself.

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The Story of Sara Moulton and Julia Child

(CreateTV contributed to this article.)

By Sara Moulton

I started working with Julia Child in the late seventies. I was the chef manager of a catering operation in Cambridge, MA, and one day, while one of my workers, Berit Pratt, and I were peeling what seemed like hundreds of hard boiled eggs for an upcoming event the subject of Julia came up. Berit said she had worked on Julia’s shows as a volunteer. I asked if Julia would take on another volunteer for the next taping. Berit said that they were just about to shoot a new show, “Julia Child and More Company” and she would ask Julia about me.

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The Simple Art of Making a Great Salad

PBS Food asks Chef Gordon Hamersley about his time with Julia Child on the show, “In Julia’s Kitchen with Master Chefs.” In the midst of the Julia Child 100th Birthday Celebration, Hamersley pays tribute to her legacy.

What was it like working with Julia Child?

I had done a couple of things with her before and I knew she was the ultimate pro. She was warm and gracious, told me to relax and have fun. She made me feel like my recipe that we were filming that day was the best most important recipe to date! She asked all the questions that a viewer would want to know about what I was making and in the end made me feel so comfortable it was like me just teaching her, Julia Child, the same way I would teach a new cook in my kitchen at Hamersley’s.

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The Jazzy Vegetarian Pays Tribute to Julia

By Laura Theodore

As a culinary pioneer, Julia Child can be compared to no other. A groundbreaking television personality and visionary, she paved the way for the chefs of today to share their culinary skills through the magical world of the powerful small screen. I am thankful for her foresight and courage, which brought the world of food to television viewers around the globe. In that way, she has motivated my path like no other.

Another way that Julia has influenced my cooking style was her love for the all-mighty vegetable. In her book The Way To Cook, one can find a surprising number of vegan…yes, I said vegan, recipes that are delightful, delicious and inspiring. She shared an obvious love for the vegetable in its simplest form and often featured various veggies and fruits as the stars of main dish soups, salads and even desserts. Her basic prep instructions for everything from artichokes to eggplants to squash remain current today. Plus, many of her cream and butter-based recipes have inspired vegan versions that are pleasing a whole new generation of foodies.

Vegan recipes from the The Way to Cook include tasty dishes like: Puree of Beans, Salad of Peeled and Roasted Peppers, Flavored Cucumber Slices, Fresh Tomato Sauce and Marinated Onions, to name a few.

Thank you so much Julia. Here’s to you!

Recipes

Cool Cucumber Soup

This recipe pays tribute to Julia Childs’s Cream of Cucumber Soup. Here is my vegan version!

This creamy chilled soup is ideal for entertaining, as it can be prepared well in advance. The refreshing taste of the cucumber is carried by the tofu, which adds substance and stands in for the heavy cream so often called for in similar soups. Whenever I serve this, my guests inevitably ask, “Are you sure there isn’t any cream in this soup?”

Raspberry-Banana Sorbet

The following recipe pays tribute to Julia Childs’s Instant Raspberry Ice Cream. Here is my vegan version!

This refreshing sorbet can be whipped up in just a few minutes in your blender. This fabulous frozen treat makes the perfect close to any festive summer meal!

About Laura Theodore

Learn more about Laura TheodoreLaura Theodore is a television and radio host, vegan chef, cookbook author, and award-winning jazz singer and actor. She is the proud creator of the Jazzy Vegetarian, and author of Jazzy Vegetarian: Lively Vegan Cuisine Made Easy and Delicious. Laura is presently the on-camera host and co-producer of the Jazzy Vegetarian cooking show on National Public Television, now in its second season. Ms. Theodore was recently featured on Insider, Entertainment Tonight Online, News 4-NBC, CBS Radio, VegNews, and Family Circle, among others. A love for good food, compassion for animals, and enthusiasm for great music has created a joyous life path for Laura Theodore!

Salmonella! Salmonella!

PBS Food asks Chef Jeremiah Tower, cookbook author and wine and food consultant, about his time with Julia Child on the show, “Cooking with Master Chefs.” In the midst of the Julia Child 100th Birthday Celebration, Tower pays tribute to her legacy.

What was it like working for Julia Child?

I first met Julia Child at Savenar’s grocery in Cambridge (Mass) in 1967 where she saved me from a rapacious owner who was trying to bully me into thinking that the goose I had ordered, and sitting on the counter in front of us, was fresh and not frozen. I turned to Julia for her opinion. “SEND IT BACK!” she shrilled for all to hear. I did, and he did.

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Judith Jones Shares Some Favorite Julia Child Stories

Video courtesy of Wine Spectator.

About Judith Jones

Judith Jones is Senior Editor and Vice President at Alfred A. Knopf. She joined the company in 1957 as an editor working primarily on translations of French writers such as Albert Camus and Jean-Paul Sartre. She had worked before that for Doubleday, first in New York and then in Paris, where she was responsible for reading and recommending The Diary of Anne Frank. In addition to her literary authors, she has been particularly interested in developing a list of first-rate cookbook writers, including Julia Child.

Julia Child Invited Us To Share Her Curiosity

From Chef Carmen Quagliata, Union Square Café

What do I think of and how do I feel when I hear Julia Child’s name? I can sum it all up in saying that, ever since I started watching re-runs of her cooking show as a young teenager, I’ve always gotten the impression that she’s inviting us to share in her curiosity, unbridled enthusiasm, optimism and passion for cooking. She made cooking at a high level easier and more approachable for generations of food lovers.

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