She Entertained as She Taught Cooking
REGINA SCHRAMBLING, New York Times, August 13, 2004
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REGINA SCHRAMBLING, New York Times, August 13, 2004
Julia Child, who mastered the art of French cooking well enough to turn it into prime-time entertainment and who by introducing cassoulet to a casserole culture elevated both American food and television, died today at her home in Santa Barbara, Calif. She would have been 92 on Sunday.
As a cookbook author first and public television star second, Mrs. Child was a towering figure on the culinary front for more than 40 years. Most Americans knew her as the unflappable ``French Chef,'' a tall and twinkly character who in demonstrating classic dishes could make lobster bisque look as easy as toast. But she was also a rarity in a profession characterized by savage backbiting: she was respected as much by her most judgmental peers as by amateurs who would not know a soufflÀe from a cupcake.
As a cookbook author first and public television star second, Mrs. Child was a towering figure on the culinary front for more than 40 years. Most Americans knew her as the unflappable ``French Chef,'' a tall and twinkly character who in demonstrating classic dishes could make lobster bisque look as easy as toast. But she was also a rarity in a profession characterized by savage backbiting: she was respected as much by her most judgmental peers as by amateurs who would not know a soufflÀe from a cupcake.
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