I had never, ever had French food in my life, but my mother was very sophisticated, so she had eaten it. Eventually those recipes got compiled into The French Chef Cookbook. Every week, I would send a self-addressed envelope to WGBH, and they would mail me the recipe from that week’s episode. She was so funny and genuine and authentic, and the food that she cooked was completely different than the Cantonese food that I had grown up eating. I had never seen anyone like Julia Child before.
#Julia cookbook tv#
My favorite TV show as a child was The French Chef. Young will be answering all your burning wok-related questions during our next James Beard Media Awards at Home event on August 26, so register now! That would be none other than Julia Child and The French Chef Cookbook (Knopf, 1968), based on the recipes from her PBS show. In this column, Young shares her story of the first person, and cookbook, to ignite her love of cooking and appreciation for a well-written recipe. The latest installment features the Chinese cooking authority Grace Young, the winner of a 2011 James Beard Award for her definitive work, Stir Frying to the Sky’s Edge: The Ultimate Guide to Mastery, with Authentic Recipes and Stories (Simon & Schuster, 2011) as well as a 2020 James Beard Award for her video, Wok Therapist. In this series, we're featuring James Beard Award–winning cookbook authors and exploring the books that most influenced the way they cook, eat, and write.
Home cooking plays just as big a role in our ever-evolving food culture, and those who devote themselves to educating and celebrating the domestic kitchen deserve a turn in the spotlight for their efforts. When we talk about the potential of American cooking, we don't just mean what's being served in restaurants around the country.
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