- Obama military downsizing leaves U.S. too weak to counter global threats, panel finds
- Sen. Tom Coburn vows to slow down budget-busting bills ahead of recess
- Obama fantasizes about more executive power, signs new order on federal contractors
- Clintons call Klein, Halper, Kessler ‘a Hat Trick of despicable actors’: report
- Boehner accuses Obama of ‘legacy of lawlessness’
- Pro-marijuana group claims responsibility for Brooklyn Bridge flag swap
- Young adults shun Obamacare mostly due to cost: survey
- Stabbing attack on transgender girl, 15, was ‘bias motivated,’ police say
- LGBT adults still lean overwhelmingly toward Democratic Party
- Lawmakers rattled by Syria genocide horrors, call on Obama to act
Both parties recognize the Democrats' scam
Topic - Julia Child
There are many food writers in the English-speaking world who have made it their mission to bring French food back to their unawakened compatriots. Some, such as Julia Child, became media superstars. However, among them and animated by an almost missionary zeal, Anne Willan is unique.
As a child, I never much cared for parsnips. My dad was wild about them, but I was unmoved, figuring that if they were white and ended in "-nip," they must be related to turnips. And I definitely was not a fan of turnips.
A foundation set up by late chef Julia Child is locked in a legal fight with the manufacturer of Thermador ovens for touting her use of its high-end appliances.
A foundation set up by Julia Child is locked in a legal battle with the manufacturer of Thermador ovens for touting the late chef's use of the company's high-end appliances.
Bob Spitz, a journalist and celebrity biographer (think the Beatles), met and developed a self-described crush on Julia Child on a trip with her across Sicily in 1992. He was writing about her for several magazines, and nothing was off the record. "She was exactly like her TV persona: warm, funny, outgoing, whip-smart, incorrigible, and most of all real."
In honor of what would have been Julia Child's 100th birthday, it will be a week of "Bon Appetit" at restaurants nationwide.
At a time when overcooked spaghetti and Chef Boyardee defined Italian food for most Americans, Marcella Hazan dared them to try a bite of something new.
When I was young, Julia Child was as much a fixture in my family's kitchen as she was on television.
Massaging poultry, dropping food and utensils, and warbling her way through boeuf bourguignon and coq au vin, Julia Child left an indelible mark on American food.
At hand is a book that is a classic - and blatantly egregious - instance of a publisher pulling a bait-and-switch sting on an unwary reader. Judging from the title, one would assume it deals with the famed food maven and her husband. Well, one would be wrong: Julia Child is but a bit player in the volume, which is essentially the story of her Office of Strategic Services (OSS) colleague and longtime friend Jane Foster, a California socialite whose appetite for far-left causes led her to the fringes of - if not total immersion into - Soviet espionage.
As I beheld the spectacle of Julie Powell's life as rendered in her memoir "Cleaving," I couldn't help thinking of one of the priceless moments in that wonderful 1970s television program "The Mary Tyler Moore Show."
From the time-saving tools and French techniques she loved to a famously dropped dinner, Julia Child left a lasting impression on a generation of cooks.
In these times of lower budgets and sagging spirits, it's nice to know that one thing still rises to expectations - puff pastry. This buttery, flaky, multilayered dough serves as the base for such delectable sweets as turnovers, palmiers and napoleons (or, as the French refer to these cream-filled delights, mille-feuilles). It likewise acts as the enclosure for such savory foods as vol-au-vents, bite-sized bouchees and my own blue cheese puffs.
AMERICAN FOOD WRITING: AN ANTHOLOGY WITH CLASSIC RECIPES
By 1961 she had written "Mastering the Art of French Cooking," and by 1962 she was on PBS demystifying haute cuisine by careful step-by-step instructions and commonsensical humor.
"When she got to the states and ate in restaurants, she would march into the kitchen and say, `How many women are in here?'