Julia Child's - "Mastering the Art of French Cooking" - A Short History

Julia Child; born in Pasadena, California as Julia Carolyn McWilliams August 15, 1912.

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Julia Child spent her early years in California where she grew up and attended school. Julia Child's first position out of college was with W. & J. Sloane as a copywriter in New York City. A few year in 1937 after her debut on Madison Avenue, Child's moved back to California, where she continued to write and work in advertising.

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Julia Child met her husband Paul Child, while serving with the OSS (Office of Strategic Services the forerunner of today's CIA) in 1944.

Paul and Julia were married in 1946 and soon after he joined the US Foreign Service. Paul Child had a taste for fine food, probably due in part to living in Paris prior to meeting Julia. As a employee of the US Foreign Service, Paul was sent to Paris in 1948, where he introduced his new bride to sophisticated French Cuisine. Julia described her first meal in Rouen, France as "a culinary revelation".

Paul's work at the embassy would keep him away from Julia most of the day, creating a void and desire to offset her boredom. So, Julia began to enrolled in many different classes. Eventually she enrolled in the famous Le Cordon Bleu cooking school. It was no easy task at first, being in a school of only men at the time, she had to learn to love cooking as much as she loved eating.

Julia Child's graduation from Le Cordon Bleu created an opportunity for her to meet the two women that would become co-authors of her first cookbook "Mastering The Art of French Cooking"; Simon Beck and Louisette Bertholle. The two had create a cookbook that featured French Cooking for Americans, but lacked the proper English translation. Julia was asked to join the women and added her own translation and special American slant to the manuscript.

Child's kitchen was used as the training grounds for American women to learn French Cooking and the trio began teaching classes and testing recipes from the Paris kitchen. During this time Julia's husband Paul, was transferred by the US Foreign Services to various locations throughout Europe. Julia moved with him, while continuing to write the book and test new recipes.

Although they spent most of their time in Europe, Paul and Julia would also spend summers in Maine. Julia made her first trip there in 1947, visiting Mount Desert, where Paul's family owned a 20 acre parcel. She continued to test and write even while visiting Maine. And according to her Brother-in Law Charles Child's book "Roots in the Rock", she used a stove nicknamed "John Henry", to cook her creative dishes.

It took Eight years to complete and in 1961, after it's rejection from publisher Houghton Mifflin, Alfred A. Knopf finally published the book. The final cookbook titled "Mastering The Art Of French Cooking" was a total of 734 pages. It became a best seller and put Julia Child on the map.

Julia Child's career blasted off from there, as she began to write columns for the larger newspapers along with TV guest appearances which lead to Julia Child's first television show "The French Chef". The show first aired in February 1963, there were other cooking shows on TV at the time, but Julia's was a huge success right from the start. Eventually running for more than ten years.

Julia Child also wrote four more books: a second from the recipes she created on the TV show "The French Chef Cookbook". The Third book "Mastering The Art of French Cooking; Volume II" came out in 1971, co-authored by Simone Beck (Louisette Bertholle was not asked to participate as the partner was dissolved). And a fourth book that featured Paul Child's photographs of Julia's kitchen and recipes.

Julia Child's mastery was viewed by millions on the TV shows of the 70's and 80', but didn't stop there. She also produce a video series in 1989 called "The Way To Cook". Julia Child's cooking, experimentation, openness to new ideas and tools (the microwave, food processor...) and her love of cooking, inspired many of today's fine chef's and TV cooking shows. Her love for cooking as well as eating shone through her many cooking programs.

You may recall Julia flipping an omelet that ended up on the counter, only to pick it up and place it back in the pan stating " just put it back in the pan if no one's around, they'll never know, just pat it down..."

Julia Child's - "Mastering the Art of French Cooking" - A Short History

Bill Sadick is Internet Marketer, Direct Marketing Consultant, Coach, Copywriter and Certified Hypnotist. Who's passions include helping people to get to the next level in their lives, fine food, reading, skiing and fishing. Julia Child's [http://www.julia-childs.com/]

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Creme Brulee Recipe and History

Creme Brulee is a classic dish of smooth custard, with a caramelized sugar topping. Creme Brulee is highly contested on the actual origin of this delectable dish. I am looking back over my notes taken while attending a French Culinary school. The dish that I have cooked many times, are of course, the so called Classical French version. There are many different opinions on where the dish originally came from, such as Spain, England or France. I just know that Creme Brulee is very easy to make, and it is equally delicious. It is one of my favorites, and it is always a hit at any dinner event.

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Ingredients you will need:

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10 egg yolks

1/2 cup granulated white sugar

3 cups heavy cream

1 tablespoon of pure vanilla bean paste

1/4-1/2 cup granulated white sugar, you will add this to the top of the chilled custard, and caramelize with a torch.

2 large stainless steel mixing bowls if you have them, glass will work fine, too

Preheat your oven to 300ºF. You will need a glass or metal large mixing bowl, and I prefer to use a stainless steel that has a flat bottom. I really like the ones that have the flat bottom without the stamp mold on the bottom of the bowl, as it helps for much better mixing. The whisk will be able to get all places of the bowl, where as if it has a mold or ring stamp in the bottom the whisk will not be able to incorporate all ingredients. You will need to whisk together egg yolks, and sugar until the sugar has dissolved. You will know that this has happened when the mixture has turned thick, and the color of the mixture becomes a pale yellow. Add your heavy cream and vanilla, and continue to whisk until well blended. Strain into a large bowl, skimming off any foam or bubbles.

You will need to divide as evenly as possible the mixture of your egg custard into the 8 ramekins, or some call them custard cups. Place ramekins on a large deep sided sheet pan, into a water bath, this is where the water is up to about halfway up the sides of your ramekins. The water is usually about 1 or 2 inches total in the pan. You will bake the custard, until the custard is a gel consistency, or set around the edges, but still somewhat loose, but not runny in the center, about 45 minutes to an hour depending on your oven.

Remove from oven and the water bath. If you have a metal grate, or cooling rack, you will put them on the rack for about 20-30 minutes, or until cool to the touch. You will want to get them into the refrigerator quickly after that. There are eggs in this dish, and you will want to lessen the opportunity for bacteria growth. You will want to chill them in the refrigerator for at least a couple of hours, or you can chill over night. When we prepared this dish in culinary school, we chilled them overnight.

When you are ready to serve your creme brulee dessert, sprinkle about 2-3 teaspoons of sugar over each custard. For best results, use a small, hand-held torch to melt sugar, if you do not have a torch and would like to get one, they are at most department stores that have home furnishings. Until you purchase a torch of your own you have other options, you can place your ramekins under the broiler until sugar melts. Make sure you keep a close eye on them, so they will not burn, and all of your hard work is not wasted. Enjoy!

Creme Brulee Recipe and History

Chef Shelley Pogue, a Cum Laude, Le Cordon Blue graduate and Executive Research and Development Chef, for Vertical Sales and Marketing, San Ramon, CA.

Chef Shelley Pogue's Forum - http://chefrecipeswap.chefshelleypogue.com/User/Categories.aspx

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