A Pulitzer prize-finalist peels back the curtain on an unexplored part of Julia Child's life—the formidable team of six she collaborated with to shape her legendary career.

In this indispensable volume of kitchen wisdom, Julia Child gives home cooks the answers to their most pressing cooking questions—with essential information about soups, vegetables, eggs, baking breads and tarts, and more. How many minutes should you cook green beans? What are the right proportions for a vinaigrette? How do you skim off fat? What is the perfect way to roast a chicken? Here Julia provides solutions for these and many other everyday cooking queries. How are you going to cook that small rib steak you brought home? You'll be guided to the quick sauté as the best and fastest way. And once you've mastered that recipe, you can apply the technique to chops, chicken, or fish, following Julia's careful guidelines. Julia’s Kitchen Wisdom is a perfect compendium of a lifetime spent cooking.

Julia Child became a household name when she entered the lives of millions of Americans through our hearts and kitchens. Yet few know the richly varied private life that lies behind this icon, whose statuesque height and warmly enthused warble have become synonymous with the art of cooking. In this biography we meet the earthy and outrageous Julia, who, at age eighty-five, remains a complex role model. Fitch, who had access to all of Julia's private letters and diaries, takes us through her life, from her exuberant youth as a high-spirited California girl to her years at Smith College, where she was at the center of every prank and party. When most of her girlfriends married, Julia volunteered with the OSS in India and China during World War II, and was an integral part of this elite corps. There she met her future husband, the cosmopolitan Paul Child, who introduced her to the glories of art, fine French cuisine, and love. Theirs was a deeply passionate romance and a modern marriage of equals. Julia began her culinary training only at the age of thirty-seven at the Cordon Bleu. Later she roamed the food markets of Marseilles, Bonn, and Oslo. She invested ten years of learning and experimentation in what would become her first bestselling classic, Mastering the Art of French Cooking. Now, her career is legend, spanning nearly forty years and still going strong. Generations love the humor and trademark aplomb that have made Julia a household name. Resisting fads and narrow, fanatical conventions of health-consciousness, Julia is the quintessential teacher. The perfect gift for food lovers and a romantic biography of a woman modern before her time, this is a truly American life.

With her outsize personality, Julia Child is known around the world by her first name alone. But despite that familiarity, how much do we really know of the inner Julia? Now more than 200 letters exchanged between Julia and Avis DeVoto, her friend and unofficial literary agent memorably introduced in the hit movie Julie & Julia, open the window on Julia’s deepest thoughts and feelings. This riveting correspondence, in print for the first time, chronicles the blossoming of a unique and lifelong friendship between the two women and the turbulent process of Julia’s creation of Mastering the Art of French Cooking, one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, and occasionally agonized, these letters show Julia, first as a new bride in Paris, then becoming increasingly worldly and adventuresome as she follows her diplomat husband in his postings to Nice, Germany, and Norway. With commentary by the noted food historian Joan Reardon, and covering topics as diverse as the lack of good wine in the United States, McCarthyism, and sexual mores, these astonishing letters show America on the verge of political, social, and gastronomic transformation.

These inspiring true stories of women who’ve made the most of their mature years “will get you fired up” (Becca Anderson, author of The Book of Awesome Women and Real Life Mindfulness). The amazing women profiled in Great Second Acts refused to be defined by the dates on their birth certificates. Their lives are testimony that one can be feisty after fifty—and this book says in no uncertain terms to those who think otherwise, in the words of Justice Ruth Bader Ginsburg: “I dissent.” This isa fascinating collection of biographical sketches of dozens of women of a certain age who have excelled, inspired, and achieved. Learn how these women changed their respective fields of art, politics, science, mathematics, media, literature, business, activism, education, and more. Included are: · Biographies of influential women such as PM Margaret Thatcher, chef Julia Child, Mother Teresa, feminist Gloria Steinem, actress Rita Moreno, inventor Ruth Handler, Judge Judy Sheindlin, and many more · Empowering quotes from strong women who epitomize grit and persistence · Motivational, inspirational, and educational stories of ordinary older women who’ve accomplished extraordinary things

Looking back at the last thirty-five years of Vanity Fair stories on women, by women, with an introduction by the magazine’s editor in chief, Radhika Jones Gail Sheehy on Hillary Clinton. Ingrid Sischy on Nicole Kidman. Jacqueline Woodson on Lena Waithe. Leslie Bennetts on Michelle Obama. And two Maureens (Orth and Dowd) on two Tinas (Turner and Fey). Vanity Fair’s Women on Women features a selection of the best profiles, essays, and columns on female subjects written by female contributors to the magazine over the past thirty-five years. From the viewpoint of the female gaze come penetrating profiles on everyone from Gloria Steinem to Princess Diana to Whoopi Goldberg to essays on workplace sexual harassment (by Bethany McLean) to a post–#MeToo reassessment of the Clinton scandal (by Monica Lewinsky). Many of these pieces constitute the first draft of a larger cultural narrative. They tell a singular story about female icons and identity over the last four decades—and about the magazine as it has evolved under the editorial direction of Tina Brown, Graydon Carter, and now Radhika Jones, who has written a compelling introduction. When Vanity Fair’s inaugural editor, Frank Crowninshield, took the helm of the magazine in 1914, his mission statement declared, “We hereby announce ourselves as determined and bigoted feminists.” Under Jones’s leadership, Vanity Fair continues the publication’s proud tradition of highlighting women’s voices—and all the many ways they define our culture.

When Julia Child arrived in Paris in 1948, a six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian, she spoke barely a few words of French and did not know the first thing about cooking. What's a shallot? she asked her husband Paul, as they waited for their sole meunière during their very first lunch in France, which she was to describe later as 'the most exciting meal of my life'. As she fell in love with French culture, buying food at local markets, sampling the local bistros and taking classes at the Cordon Bleu, her life began to change forever, and My Life in France follows her extraordinary transformation from kitchen ingénue to internationally renowned (and loved) expert in French cuisine. Bursting with adventurous and humorous spirit, Julia Child captures post-war Paris with wonderful vividness and charm.

The beloved sequel to the bestselling classic, Mastering the Art of French Cooking, Volume II presents more fantastic step-by-step French recipes for home cooks. Working from the principle that “mastering any art is a continuing process,” Julia Child and Simone Beck gathered together a brilliant selection of new dishes to bring you to a yet higher level of culinary mastery. They have searched out more of the classic dishes and regional specialties of France, and adapted them so that Americans, working with American ingredients, in American kitchens, can achieve the incomparable flavors and aromas that bring up a rush of memories—of lunch at a country inn in Provence, of an evening at a great Paris restaurant, of the essential cooking of France. From French bread to salted goose, from peasant ragoûts to royal Napoleons, recipes are written with the same detail, exactness, and clarity that are the soul of Mastering the Art of French Cooking.

Dana Polan considers what made Julia Childs TV show, The French Chef, so popular during its original broadcast and such enduring influences on American cooking, American television, and American culture since then.

Julia Child's Kitchen is a gorgeous dive into the beloved cookbook author and television star’s favorite place in the world—her home kitchen—and how this space has influenced the ways we cook today. Foreword by Jacques Pépin This book, a beautifully designed tribute to Julia Child's legacy, is a must‑have for every serious home cook and Julia Child fan. Including interviews with famous chefs who knew Julia well, commentary on her favorite kitchen gadgets, and a stunning array of photos, Julia Child’s Kitchen illuminates the stories behind the room’s design, use, and significance, revealing how Julia Child continues to impact food and cooking today. Julia Child's 20’ x 14’ kitchen was a serious workspace and recipe‑testing lab that exuded a sense of mid‑century homey comfort. It has been on display at the National Museum of American History in Washington, D.C., for most of the past twenty years, and museum goers have made it a top destination. Between lively narrative, compelling photography, and detailed commentary on Julia's favorite kitchen gadgets, Julia Child's Kitchen illuminates the stories behind the room's design, use, significance, and legacy, showing how deeply Julia Child continues to influence food today. The kitchen contains more than one thousand parts and pieces—tools, appliances, utensils, furniture, artwork, knick‑knacks, books, and bits of whimsy—all reflecting Julia’s status as an accomplished chef, gastronome, delightful cooking teacher, television trailblazer, women’s advocate, mentor, and generous, jovial friend. Authored by Paula J. Johnson, one of the original collectors and keepers of Julia Child’s home kitchen for the past twenty‑one years at the Smithsonian’s National Museum of American History. Includes Color Photographs