believe this is a book they should take a flyer on. the title that they arrived at is mastering the art of french cooking. when judith presented that title to alfred he said to her, if anybody buys this book, i will eat my hat. when the book came out, simca came to the usa, at that point in 1961, i don t think there were many book tours but we decided to go around the country to promote the book. i was invited to be in a book review program in boston. to liven things up, i made an omelette and that s how the idea of a cooking show started out. from the first time she appeared on that show, julia was different from anything on
i was entered at smith college and in those days, women weren t taken very seriously as anything but just brood mares. you could get married but you didn t go into a career because there weren t any. i wasn t preparing myself for anything. i was leading, really, a leisurely butterfly life. i graduated in 1974. my mother became ill. she died when she was around 60. i went back to pasadena to take care of my father. julia s father, john mac williams was very strict and very conservative.
say, don t be afraid of failure. just enjoy it. you might mispronounce it, or you might not know which fork to start with. it s okay. but you can do it. her coming on television and telling america that they could make great food out of the supermarket virtually changed the landscape of food in america. people didn t make jell-o salads and serve them at a dinner party anymore. wonderful, steaming stew. you see how nice it is to have these big chunks. there. that s all for today on the french chef. this is julia child, bon appétit. in france, julia has no reputation at all. mastering the art of french cooking was never translated in
she was not a spy. she did work with spies, working with top secret files as a clerk typist. the oss began to recruit people to work in the far east so i volunteered. with julia, world war ii made a big difference. it was freedom. she never looked back with any wistfulness on the conservative, rather narrow life that she had lived until then .
mrs. kennedy. [speaking foreign language] and they have their wonderful french chef. everything they did was news. and food of course then became news. america was looking beyond its borders. it seemed to be a moment where we were ready to embrace culinary horizons. there i was. today we re going to make chocolate cake, and it s a very special, very chocolate, bittersweet, lovely cake. julia was not a particularly remarkable beauty. she was middle aged with freckles and her hair changed daily. but you were mesmerized, spell bound by what she was saying. people could relate to her.