I was given a copy of Julia 1 signed by both Julia and her husband years and years ago for a Christmas present. I love it. I use it when I need to make something really good. I especially like Julia's Choucroute Garni recipe. I've used it for a gang of 22 singers following a Christmas Concert. They absolutely loved it. Even our kids had to admit that the choucroute was absolutely wonderful - totally unexpected but wonderful.

But I have a question. I recently saw a video of Julia with an Austrian pastry chef making an apricot poppy seed torte. I got in too late to see what all went into it. Since I specialize in Austrian-Bohemian-East Europe cuisine, I would love to have that recipe. Any chance I could have it? Or where can I find it? Many thanks.

Chuck Serpan,
"the Bohemian Home Bakery of Bethesda"

I first found out about Julia in about March/April this year(2009) when I became a fan of Meryl Streep. After watching Mamma Mia I was intreeged to find out about more of her films. Which is when I found out about Julie & Julia & the Julia in this film was a Chef, I had read a breif description on the film & wanted to get the book, which I did & I love it!

Last year 2008 I'd just finished my catering education & I am now a fully qualified Chef. I never had any 'celebrity' chef's that I admired, none of them ever gave me that feeling like it has when I started to find out about Julia!

When I saw Meryl's performance of Julia in the film Julie & Julia, I thought wow.. what an amazing lady Julia Child actually is/was! Since then I have been a really big fan & love everything she did!

I'd been looking for MTAOFC for a while & recently found it in a local book shop near to where I live & I looked through the first few pages & WOW this is the kind of book id always wanted, it has everything in it! I wish I knew about it when I was starting college!

Because of finding out who Julia Child is she has inspired me to go back to college & do another course this time Buisness
& Management (Culinary Arts) & I would like to do French too & one day do a course at Le Cordon Bleu ! (fingers crossed I get on the courses in September)

Thank you to Julia & Meryl, true inspirations to me & I love them for it <3

While Julia, for most I think, inspired them to cook, she inspired me to teach, which I do at the school I started here in Italy. www.awaitingtable.com. It's good that her work has been given a second life, to a younger generation, by the book and film.

your food is delious to wre u learn how to cook at???????????????????????...

Instead of watching Gilligan's Island. like the other kids..I spent many an hour watching Julia's The French Chef. From the start of the music, I knew I was in for a jolly good time!
I learned to cook from watching the show - folding technique to cutting chicken, Julia did it with aplomb and her usual grace & humor. Big boss of the big cheese indeed!

Julia on PBS, saw thrice, at various times on the tv dial. It was chicken and a favorite. I remember the 1st time, her roasting chicken on a spit and open air product. I went on the hunt and failed. Saw episode again and took note. Found the product. I loved her show on the young, middle and old chickens and explanations. Much like my experience of the boyhood farm. (long ago gone). So with expectation of the rotisserie coming, as my BBQ does not do, must be electric in my bldg. There are products out there, but she talked in terms on 6-8 lb chickens, a rare find these days. We had on the farm. Regardless, she's inspired me again in the kitchena and I watch with great interest. She's more real than all shows since combined. All to TV purity in the new shows. Times and products change. She was Gold. and never known till too late. Yes, read the book Julie and Julia. It was great, awaiting the movie. That for the author was happenstance. Yet, shot up the American Arm. Cooking is back to basics. french or American. I miss yet now enjoy these basics again in life and we seek at restaurants. Forget Fusion. Get Chinese or pizza or spanish. Don't mix it up with a dollop of ketchup or mustard or dip extraordinaire. Eat real food. Learn to, why and where it came from. Enjoy. Life depends on simplicity and honest cooking. Try her omelette in 20 seconds, Enjoy.

My love of cooking came when I was very young in Lisbon, Portugal where I was born. In 1959 I came to New York City to live with my mother. The food in the local restaurants did not appeal to me and I missed my grand-mother's cooking. Finally in 1968, three years after I was married, I discovered Julia Child show and bought her book Mastering the Art of French Cooking which is still my favorite although I have all her books and videos. I owe to her and my grand-mother the pleasures of cooking. My husband is very grateful to both for giving me this gift..

A friend of mine organized an Omelet party a la Julia Childs. After everybody got in we watched the episode on that subject. We proceeded with the omelet party itself (20 seconds per omelet + a minute or so :-). Many of us taking Julia Childs voice pitch. It was a very entertaining party.

I watched Julie and Julia and thought it was outstanding! That same night i went home with my mom and i started cooking up a lot of desserts like Peach kuchen and strawberry shortcake. I love to cook. I think that Julia Child is my first and favorite cook ever. After i saw that movie it made me realize that i to could become a chef bacause nothing is impossible!!

Julia became my culinary heroine when I discovered her on PBS in Chicago as a kid.
I watched her with great interest with my mom as she took us culinary journeys and made us laugh and love cooking real food.
I have since cooked many, many of her recipes from "Mastering the Art of French Cooking" and posted some results on my food blog.
As “rock-star chefs” come and go, she remains my culinary heroine and daily inspiration in my small kitchen.

http://feasti... Child continues to inspire me as I work towards making the perfect omelette per her instructions. An omelette is easy to make, yet it requires a skill that needs practice.
As she said, "The grand thing about cooking is you can eat your mistakes."
Because I love omelettes, Julia and am not afraid of mistakes, my culinary journey continues.

J’aime Julia…bon appetite...!