This enchanting follow-up to My Life in France—the beloved bestselling memoir—chronicles Julia Child’s rise from home cook to the first celebrity chef.
“Inspiring and engaging ... It’s impossible not to love Julia Child.” —The Wall Street Journal
The story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food, The French Chef in America is a fascinating look at the second act of a unique culinary icon.
While at the beginning of her career Julia’s name was synonymous with French cooking, she fashioned a new identity in the 1970s, reinventing and Americanizing herself. Here we see her dealing with difficult colleagues and the challenges of fame, and ultimately using her newfound celebrity to create what would become a totally new type of food television.
In in this biography, legendary chef Child's great-nephew, author Prud'homme, delights with behind-the-scenes details of Child's later life in the U.S. after years in France. Through extensive conversations with many who worked with Child and those she's inspired, including Emeril Lagasse and Sara Moulton, Prud'homme explores her adopted country; her work in television; her management of publishing deadlines; and her collaborations with longtime friends, including Simone Beck, James Beard, and Jacques Pepin. With Prud'homme's gentle hand, readers see the truth of Child behind her playful persona. Prud'homme also sheds a light on Child's passion for women's rights and public television. She turned down countless offers from big companies who wanted her to sell their popular products; she was a purist in many ways. This is a warm, nuanced celebration of "Our Lady of the Ladle."