Cooking with Master Chefs by Julia Child

Cooking with Master Chefs by Julia Child

The rain had stopped but the damp air was unseasonably cold. German artillery lobbed stray shells into the vicinity as the massive movement to the jump-off trenches began. Single file, tens of thousands of troops slogged the two miles through mud and foliage, groping their way through the darkness, rookies and veterans alike. At 6:00 a.m. sharp, the attack battalions would go over the top. The day before, Private First Class Dick Bakker, Company E, 308th Infantry, penciled a message to the folks at home, I am near the front now and I expect to go within a few days. That may not sound very good to you but I have no fears & am ready to meet death at any time but I expect to be back. Mother Grace would hold these words close in the years to come. The battle would become legend. The heartbreak was eternal.

Dick Bakker was drafted in May, 1918, and rushed into action after two months training. Dick wrote thirty-two letters home that chronicled his tour of duty from the Minnesota farmlands to deadly combat in the Argonne Forest. The Journey: An American Soldier in World War I commemorates Dick's journey amidst the turmoil that gripped the country during that hurried summer of 1918. The story delivers a unique personal insight into one family's struggle to cope with the tragedy of war.

Julia Child was born in Pasadena, California, in 1912. She graduated from Smith College and worked for the OSS during World War II. She married Paul Child and they moved to Paris, where she studied at the Cordon Bleu. In Paris, she taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston's WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1964 and an Emmy in 1966, the first of several. After a more than fifty-year career as an author, teacher, and advocate for home cooking, including numerous public television series and best-selling cookbooks, she remains a beloved culinary icon. In 2002, her Cambridge, Massachusetts, kitchen, featured in many of her television series, was displayed at the Smithsonian's National Museum of American History, where it now anchors the museum's first major exhibit on food history. She was awarded the French Legion of Honor in 2000 and the U.S. Presidential Medal of Freedom in 2003 for her contributions to French and American culture. She died in Santa Barbara, California, in 2004, two days before her ninety-second birthday. Since then, the Julia Child Foundation for Gastronomy and the Culinary Arts, which Julia established before she died, has continued her legacy, by educating and encouraging others to cook, eat, and drink well, through grants and by presenting the annual Julia Child Award.

SKU	Unavailable
ISBN 13	9780679748298
ISBN 10	0679748296
Title	Cooking with Master Chefs
Author	Julia Child
Condition	Unavailable
Binding Type	Paperback
Publisher	Alfred A. Knopf
Year published	1993-09-28
Number of pages	140
Cover note	Book picture is for illustrative purposes only, actual binding, cover or edition may vary.