I do remember when Julia Child was new and what she was cooking exotic and other-worldly. At least it was to me: all those ingredients, tools, recipes. She was funny and entertaining and I appreciate that even more now when I watch the early shows in reruns. I enjoy her in the newer shows with other chefs and those with her long time friend and equally wonderful and instructive friend Jacques Pepin.
Julia, adding some, “White pepper.”
“I like black pepper,” replies Jacques.
I have always liked a good cookbook; some of the ones on my shelf I purchased in the 70’s and a few older that I purchased more recently. In the interest of reality and space I try to show restraint these days.
A beau in the 80’s gave all his friends and family copies of Mastering the Art of French Cooking and I accepted mine gladly. It’s a great resource for questions like “what sort of herbs would be good with this?” “What sort of side dishes?”
There are, as this NYTimes article reports, those dishes that become one’s own repetoire. Although I did make an Orange Bavarian once with that beau, my own leanings are toward Floating islands (oh, the smooth luscious liquid of the Creme Anglais!), and Tarte Tatin and Pommes Anna arrived at the family table well-received. I do make cassoulet, not by the full recipe but knowing that it’s a make-your-own recipe that you build with what you have, just like Julia said.
I happened on Julie Powell’s blog in the days when she was cooking her way through the canon. What a bit of luck! She was funny and sad and determined and it was wonderful to adventure through those mind-blowing recipes with her.
So here’s to you, on what would have been your one hundredth birthday, Julia. Know that your first two books aren’t missing from the bookshelf linked above but they’re here, well-used and at hand, in the kitchen itself:
