Julia Child: The Last Interview

and Other Conversations

Biography & Memoir, Entertainment & Performing Arts
Cover of the book Julia Child: The Last Interview by Julia Child, Melville House
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Author: Julia Child ISBN: 9781612197340
Publisher: Melville House Publication: March 26, 2019
Imprint: Melville House Language: English
Author: Julia Child
ISBN: 9781612197340
Publisher: Melville House
Publication: March 26, 2019
Imprint: Melville House
Language: English

A delightful collection of interviews with the beloved Julia Child--"The French Chef," author, and television personality who revolutionized home cooking in 20th century America

This delightful collection of interviews with "The French Chef" Julia Child traces her life from her first stab at a writing career fresh out of college; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, Child catapulted to fame--first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, "The French Chef" in 1963. In this volume of carefully selected interviews, Child's charm, guile, and no-nonsense advice are on full, irresistibly delicious display. Includes an Introduction from Helen Rosner, food critic for the New Yorker.

View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

A delightful collection of interviews with the beloved Julia Child--"The French Chef," author, and television personality who revolutionized home cooking in 20th century America

This delightful collection of interviews with "The French Chef" Julia Child traces her life from her first stab at a writing career fresh out of college; to D.C., Sri Lanka, and Kunming where she worked for the Office of Strategic Services (now the CIA); to Paris where she and her husband Paul, then a member of the State Department, lived after World War II, and where Child attended the famous cooking school Le Cordon Bleu. From there, Child catapulted to fame--first with the publication of Mastering the Art of French Cooking in 1961 and the launch of her home cooking show, "The French Chef" in 1963. In this volume of carefully selected interviews, Child's charm, guile, and no-nonsense advice are on full, irresistibly delicious display. Includes an Introduction from Helen Rosner, food critic for the New Yorker.

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