(1880–1962), a Princeton University graduate and prominent land manager. On August 15, 1912, Julia Child was born as Julia Carolyn McWilliams in Pasadena, California. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963. Julia Carolyn Child ( née McWilliams August 15, 1912 – August 13, 2004) was an American cooking teacher, author, and television personality. Emmy Award for Achievements in Educational Television-Individuals.1996 In Julia's Kitchen with Master Chefs.Daytime Emmy Award for Outstanding Service Show Host.But we still set up the table and sit down and enjoy a meal. It's less sophisticated than my would have done - she would set up the table by herself with flowers and so forth. I still have a glass of wine, put the bread on the table. Pigs feet in the old style with breaded and mustard on top. So, yes, I cook still, but very simple stuff. If I'm left with a beautiful tomato from my garden, a bit of coarse salt, and olive oil, I don't need more embellishments. As you get older you have that type of process where you kind of eliminate more and get closer to maybe something more essential. When you're a young chef you tend to add to the plate. You know, your metabolism changes, certainly at my age. With Julia, we had no recipe, no time frame. And I think maybe three of my recipes made it in the whole thing. I did a list of, I don't know, 80 or 100 recipes. She told me to do a list - a list of what you want to do. The second thing is - usually when you do a television series, you come with at least the manuscript of a book so that the back kitchen has an idea of what you're going to do. And that means that we argued all the time, but we drank a lot of wine, too. So we were friends for half a century, basically. She has a terrible voice." So that was, of course, Julia. You want to cook?" I said, "Yeah, sure." She said, "She's a very tall woman. Helen told me, "Oh, I have that woman from Boston here. I had a friend of mine, Helen McCully a food editor. And at some of the points de chasse présidentiels, hunting ground in Rambouillet and so forth, they would sometimes bring me, like, eight, 10, 12 pheasants. So we had caviar in the kitchen for a while. I remember the foreign minister came back from Russia with, like, three cans of two kilos each of beluga caviar. Madame de Gaulle, "I want a leg of lamb, not too rare, it's no good for the president." So at that point they ate what they wanted, the way they wanted. So after church it was the family dinner, children, grandchildren and so forth. And certainly on Sunday they were very devout Catholics. Otherwise, during the week, on Monday I'd usually sit down with and do the menu for the week. When you deal with state dinners, like with Eisenhower, then you deal with the protocol usually. Pépin has authored more than 30 cookbooks and spent his career showing millions of Americans how good food can both nourish and spice up our lives. He has cooked with Julia Child and for former French president Charles de Gaulle. Now 86 years old, Jacques Pépin has a Lifetime Emmy award for his various television projects, 16 James Beard Awards, and France's Legion of Honor. With his paintbrush, the fowl become expressive and colorful - sometimes they look like majestic birds and sometimes they look like pineapples. In the kitchen, he can transform scrambled eggs into a dinner party for 50 - or a simple, delicious meal for one. As an artist, I marvel at the iridescent colors and varied beauty of its plumage," Pépin writes. "As a chef, I stand in awe of the humble bird's contributions to world cuisine. Pépin, who has been cooking since he was 13, says no ingredient brings him more joy than chicken. "Proust had his madeleine, I have chicken," writes Jacques Pépin at the start of his new memoir. Jacques Pépin, pictured in his home in Connecticut in August, has a new book called Art of the Chicken.Ĭarlin Stiehl for The Boston Globe via Getty Images
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