Enhanced descriptions from Syndetics:

The bestselling story of Julia's years in France in her own words--and the basis for the film Julie & Julia , starring Meryl Streep and Amy Adams.

Although she would later singlehandedly create a new approach to American cuisine with her cookbook Mastering the Art of French Cooking and her television show The French Chef , Julia Child was not always a master chef. Indeed, when she first arrived in France in 1948 with her husband, Paul, who was to work for the USIS, she spoke no French and knew nothing about the country itself.

But as she dove into French culture, buying food at local markets and taking classes at the Cordon Bleu, her life changed forever with her newfound passion for cooking and teaching. Julia's unforgettable story--struggles with the head of the Cordon Bleu, rejections from publishers to whom she sent her now-famous cookbook, a wonderful, nearly fifty-year long marriage that took the Childs across the globe--unfolds with the spirit so key to Julia's success as a chef and a writer, brilliantly capturing one of America's most endearing personalities.

Table of contents provided by Syndetics

• Foreword (p. ix)
• Introduction (p. 3)
• Part I
• 1 La Belle France (p. 11)
• 2 Le Cordon Bleu (p. 57)
• 3 Three Hearty Eaters (p. 104)
• 4 Bouillabaisse a la Marseillaise (p. 151)
• Part II
• 5 French Recipes for American Cooks (p. 191)
• 6 Mastering the Art (p. 220)
• 7 Son of Mastering (p. 249)
• 8 The French Chef in France (p. 273)
• 9 From Julia Child's Kitchen (p. 287)
• Epilogue: Fin (p. 299)
• Index (p. 305)

Excerpt provided by Syndetics

Foreword _ In August 2004, Julia Child and I sat in her small, lush garden in Montecito, California, talking about her life. She was thin and a bit stooped, but more vigorous than she'd been in weeks. We were in the midst of writing this book together. When I asked her what she remembered about Paris in the 1950s, she recalled that she had learned to cook everything from snails to wild boar at the Cordon Bleu; that marketing in France had taught her the value of " les human relations "; she lamented that in her day the American housewife had to juggle cooking the soup and boiling the diapers--adding, "if she mixed the two together, imagine what a lovely combination that would make!" The idea for My Life in France had been gestating since 1969, when her husband, Paul, sifted through hundreds of letters that he and Julia had written his twin brother, Charles Child (my grandfather), from France in 1948-1954. Paul suggested creating a book from the letters about their favorite, formative years together. But for one reason or another, the book never got written. Paul died in 1994, aged ninety-two. Yet Julia never gave up on the idea, and would often talk about her intention to write "the France book." She saw it, in part, as a tribute to her husband, the man who had swept her off to Paris in the first place. I was a professional writer, and had long wanted to work on a collaborative project with Julia. But she was self-reliant, and for years had politely resisted the idea. In December 2003, she once again mentioned "the France book," in a wistful tone, and I again offered to assist her. She was ninety-one, and her health had been waxing and waning. This time she said, "All right, dearie, maybe we should work on it together." My job was simply to help Julia tell her story, but it wasn't always easy. Though she was a natural performer, she was essentially a private person who didn't like to reveal herself. We started slowly, began to work in sync, and eventually built a wonderfully productive routine. For a few days every month, I'd sit in her living room asking questions, reading from family letters, and listening to her stories. At first I taped our conversations, but when she began to poke my tape recorder with her long fingers, I realized it was distracting her, and took notes instead. The longer we talked about "little old France," the more she remembered, often with vivid intensity--"Ooh, those lovely roasted, buttery French chickens, they were so good and chickeny !" Many of our best conversations took place over a meal, on a car ride, or during a visit to a farmers' market. Something would trigger a memory, and she'd suddenly tell me about how she learned to make baguettes in Paris, or bouillabaisse in Marseille, or how to survive a French dinner party--"Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you'll have a marvelous time!" Almost all of the words in these pages are Julia's or Paul's. But this is not a scholarly work, and at times I have blended their voices. Julia encouraged this approach, pointing out that she and Paul often signed their letters "PJ" or "Pulia," as if they were two halves of one person. I wrote some of the exposition and transitions, and in so doing tried to emulate Julia's idiosyncratic word choices--"Plop!," "Yuck!," "Woe!," "Hooray!" Once I had gathered enough material, I would write up a vignette; she would avidly read it, correct my French, and add things as they occurred to her in small, rightward-slanting handwriting. She loved this process, and was an exacting editor. "This book energizes me!" she declared. Julia and I shared a sense of humor, and appetite, and she thought I looked like Paul, which probably helped our collaboration. As for me, I was grateful for the chance to reconnect with her and to be part of such an interesting project. Some writers find that the more they learn about their co-authors the less they like them, but I had the opposite experience: the more I learned about Julia Child, the more I came to respect her. What impressed me most was how hard she worked, how devoted she was to the "rules" of la cuisine française while keeping herself open to creative exploration, and how determined she was to persevere in the face of setbacks. Julia never lost her sense of wonder and inquisitiveness. She was, and is, a great inspiration. Another great inspiration has been our editor, Judith Jones, who worked with Julia for more than forty years. With patience and a deep understanding of our subject, she was indispensable in helping to shape this book. Judith's assistant, Ken Schneider, was also a great help. On August 13, 2004--just after our conversation in her garden, and only two days before her ninety-second birthday--Julia died of kidney failure in her sleep. Over the next year, I finished My Life in France, but every day wished I could call her up and ask her to clarify a story, or to share a bit of news, or just to talk. I miss her. But through her words in these pages, Julia's voice remains as lively, wise, and encouraging as ever. As she would say, "We had such fun!" Alex Prud'homme August 2005 Introduction This is a book about some of the things I have loved most in life: my husband, Paul Child; la belle France; and the many pleasures of cooking and eating. It is also something new for me. Rather than a collection of recipes, I've put together a series of linked autobiographical stories, mostly focused on the years 1948 through 1954, when we lived in Paris and Marseille, and also a few of our later adventures in Provence. Those early years in France were among the best of my life. They marked a crucial period of transformation in which I found my true calling, experienced an awakening of the senses, and had such fun that I hardly stopped moving long enough to catch my breath. Before I moved to France, my life had not prepared me for what I would discover there. I was raised in a comfortable, WASPy, uppermiddle- class family in sunny and non-intellectual Pasadena, California. My father, John McWilliams, was a conservative businessman who managed family real-estate holdings; my mother, Carolyn, whom we called Caro, was a very warm and social person. But, like most of her peers, she didn't spend much time in the kitchen. She occasionally sallied forth to whip up baking-powder biscuits, or a cheese dish, or finnan haddie, but she was not a cook. Nor was I. As a girl I had zero interest in the stove. I've always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn't see the point in it. Our family had a series of hired cooks, and they'd produce heaping portions of typical American fare--fat roasted chicken with buttery mashed potatoes and creamed spinach; or well-marbled porterhouse steaks; or aged leg of lamb cooked medium gray--not pinky-red rare, as the French do--and always accompanied by brown gravy and green mint sauce. It was delicious but not refined food. Paul, on the other hand, had been raised in Boston by a rather bohemian mother who had lived in Paris and was an excellent cook. He was a cultured man, ten years older than I was, and by the time we met, during World War II, he had already traveled the world. Paul was a natty dresser and spoke French beautifully, and he adored good food and wine. He knew about dishes like moules marinières and boeuf bourguignon and canard à l'orange --things that seemed hopelessly exotic to my untrained ear and tongue. I was lucky to marry Paul. He was a great inspiration, his enthusiasm about wine and food helped to shape my tastes, and his encouragement saw me through discouraging moments. I would never have had my career without Paul Child. We'd first met in Ceylon (Sri Lanka) during the Second World War and were married in September 1946. In preparation for living with a new husband on a limited government income, I decided I'd better learn how to cook. Before our wedding, I took a bride-to-be's cooking course from two Englishwomen in Los Angeles, who taught me to make things like pancakes. But the first meal I ever cooked for Paul was a bit more ambitious: brains simmered in red wine! I'm not quite sure why I picked that particular dish, other than that it sounded exotic and would be a fun way to impress my new husband. I skimmed over the recipe, and figured it wouldn't be too hard to make. But the results, alas, were messy to look at and not very good to eat. In fact, the dinner was a disaster. Paul laughed it off, and we scrounged up something else that night. But deep down I was annoyed with myself, and I grew more determined than ever to learn how to cook well. In our first year as young marrieds, we lived in Georgetown, in Washington, D.C., in a small white clapboard house on Olive Avenue. While Paul worked on mounting exhibits for the State Department, I worked as a file clerk. In the evening, I would approach the stove armed with lofty intentions, the Joy of Cooking or Gourmet magazine tucked under my arm, and little kitchen sense. My meals were satisfactory, but they took hours of laborious effort to produce. I'd usually plop something on the table by 10:00 p.m., have a few bites, and collapse into bed. Paul was unfailingly patient. But years later he'd admit to an interviewer: "Her first attempts were not altogether successful. . . . I was brave because I wanted to marry Julia. I trust I did not betray my point of view." (He did not.) In the winter of 1948, Paul was offered a job running the Visual Presentation Department for the United States Information Service (USIS) in Paris, and I tagged along. I had never been to Europe, but once we had settled in Paris, it was clear that, out of sheer luck, I had landed in a magical city--one that is still my favorite place on earth. Starting slowly, and then with a growing enthusiasm, I devoted myself to learning the language and the customs of my new home. In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook la cuisine bourgeoise --good, traditional French home cooking. It was a revelation. I simply fell in love with that glorious food and those marvelous chefs. The longer we stayed there, the deeper my commitment became. In collaborating on this book, Alex Prud'homme and I have been fortunate indeed to have spent hours together telling stories, reminiscing, and thinking out loud. Memory is selective, and we have not attempted to be encyclopedic here, but have focused on some of the large and small moments that stuck with me for over fifty years. Alex was born in 1961, the year that our first book, Mastering the Art of French Cooking, which I wrote with Simone Beck and Louisette Bertholle, was published. How appropriate, then, that he and I should work together on this volume, which recounts the making of that book. Our research has been aided immeasurably by a thick trove of family letters and datebooks kept from those days, along with Paul's photographs, sketches, poems, and Valentine's Day cards. Paul and his twin brother, Charlie Child, a painter who lived in Bucks County, Pennsylvania, wrote to each other every week or so. Paul took letter writing seriously: he'd set aside time for it, tried to document our day-to-day lives in a journalistic way, and usually wrote three to six pages a week in a beautiful flowing hand with a special fountain pen; often he included little sketches of places we'd visited, or photos (some of which we have used in these pages), or made mini-collages out of ticket stubs or newsprint. My letters were usually one or two pages, typed, and full of spelling mistakes, bad grammar, and exclamation points; I tended to focus on what I was cooking at the time, or the human dramas boiling around us. Written on thin pale-blue or white airmail paper, those hundreds of letters have survived the years in very good shape. When I reread them now, the events those letters describe come rushing back to me with great immediacy: Paul noticing the brilliant sparkle of autumn light on the dark Seine, his daily battles with Washington bureaucrats, the smell of Montmartre at dusk, or the night we spied wild-haired Colette eating at that wonderful Old World restaurant Le Grand Véfour. In my letters, I enthuse over my first taste of a toothsome French duck roasted before an open fire, or the gossip I'd heard from the vegetable lady in the Rue de Bourgogne marketplace, or the latest mischief of our cat, Minette, or the failures and triumphs of our years of cookbook work. It is remarkable that our family had the foresight to save those letters--it's almost as if they knew Alex and I were going to sit down and write this book together one day. We tip our hats in gratitude to the many people and institutions who have helped us with My Life in France, especially to my dear friend and lifelong editor at Knopf, Judith Jones, she of the gimlet eye and soft editorial touch. And to my beloved French "sisters," Simone Beck and Louisette Bertholle, with whom I collaborated; to my sister, Dorothy, my enthusiastic niece, Phila Cousins, and her brother, Sam; to my invaluable assistant, Stephanie Hersh, and my attorney Bill Truslow. We also sing the praises of the Schlesinger Library at the Radcliffe Institute, which has graciously housed the bulk of my papers and Paul's photographs; the Museum of American History at the Smithsonian Institution, which has been kind enough to display artifacts from my career, including my entire kitchen from our house in Cambridge, Massachusetts; to WGBH, Boston's public television station; to my alma mater, Smith College; also to the many family members and friends who have aided us with memories, photos, good company, and fine meals as we pieced together this volume. What fun and good fortune I had living in France with Paul, and again in writing about our experiences with Alex. I hope that this book is as much fun for you to read as it was for us to put together-- bon appétit! Julia Child Montecito, California August 2004 Excerpted from My Life in France by Julia Child, Alex Prud'homme All rights reserved by the original copyright owners. Excerpts are provided for display purposes only and may not be reproduced, reprinted or distributed without the written permission of the publisher.

Reviews provided by Syndetics

Library Journal Review

Begun just months before her death and completed by her grandnephew, this memoir resurrects Julia's early days in France-when she didn't even know how to cook. (c) Copyright 2010. Library Journals LLC, a wholly owned subsidiary of Media Source, Inc. No redistribution permitted.

Publishers Weekly Review

With Julia Child's death in 2004 at age 91, her grandnephew Prud'homme (The Cell Game) completed this playful memoir of the famous chef's first, formative sojourn in France with her new husband, Paul Child, in 1949. The couple met during WWII in Ceylon, working for the OSS, and soon after moved to Paris, where Paul worked for the U.S. Information Service. Child describes herself as a "rather loud and unserious Californian," 36, six-foot-two and without a word of French, while Paul was 10 years older, an urbane, well-traveled Bostonian. Startled to find the French amenable and the food delicious, Child enrolled at the Cordon Bleu and toiled with increasing zeal under the rigorous tutelage of eminence grise Chef Bugnard. "Jackdaw Julie," as Paul called her, collected every manner of culinary tool and perfected the recipes in her little kitchen on rue de l'Universite ("Roo de Loo"). She went on to start an informal school with sister gourmandes Simone Beck and Louisette Bertholle, who were already at work on a French cookbook for American readers, although it took Child's know-how to transform the tome-after nine years, many title changes and three publishers-into the bestselling Mastering the Art of French Cooking (1961). This is a valuable record of gorgeous meals in bygone Parisian restaurants, and the secret arts of a culinary genius. Photos. First serial in the New York Times Magazine and Bon Appetit. (Apr.) (c) Copyright PWxyz, LLC. All rights reserved

CHOICE Review

Based on letters and memories, this is Julia Child's memoir of her years in France--not just the years she and her husband, Paul, lived there full time, but also the later years when they kept a second home there. Her nephew Alex Prud'homme wrote the text but Julia edited most of it before her death. Her love of France, French people, and French food comes through very clearly, as well as her lack of interest in English food and her liking for Italian food. Her love of cooking and of developing reliable recipes to share her love of these cuisines is also very clear. This is not a scholarly work but a chat with Julia as she describes scenes and experiences, mostly the pleasant ones that she remembered with joy. This book is really about the years in France from Julia's point of view, with little critical appraisal. It will complement Noel Riley Fitch's Appetite for Life (CH, May'98, 35-5037), a scholarly biography that gives a more detailed and critical review of some of the events depicted here. ^BSumming Up: Recommended. All levels. N. Duran Texas A&M University

Booklist Review

Knowing little about the country and less about its cooking, Child sailed to France with her new husband in 1948. Her first meal after debarking, a simple sauteed sole, opened to her (and to posterity) a new world. She began her French sojourn as the underemployed and ever-curious wife of a diplomatic officer, frustrated at being unable even to speak the language. Language classes led to cooking classes, then to partnering with Simone Beck and Louisette Bertholle in an American book contract. Child's devotees know the basics of this story, but the details reveal the gradual education of Child's palate, her anti-McCarthy politics, her intense love for her husband, and her boundless capacity for hard work. Although Child died before this memoir compiled from her papers reached completion, her grandnephew Prud'homme proves a worthy editor. In seamlessly flowing prose, the text follows Child's growth as a cook into one of the best and most influential teachers of the twentieth century. Like Child herself, this memoir is earnest but never pedantic. Her eye for the ironic, her sense of humor, and her sharp sensitivity to the sights, sounds, smells, tastes, and colors that surround her make lucid, lively reading. --Mark Knoblauch Copyright 2006 Booklist

Kirkus Book Review

"Ooh, those lovely roasted, buttery French chickens, they were so good and chickeny!" Anyone who remembers the iconic, deceased Julia Child (1912-2004)--or perhaps Dan Aykroyd's affectionate imitation of her--will recognize the singular voice. It's employed in this memoir to full advantage, and to the reader's great pleasure. As relative and writer Prud'homme recalls, at the end of her long life, Child was busily recording her years as a budding chef. In 1948, newly wed, she moved to Paris with her diplomat husband Paul, whom she had met while on wartime duty for the OSS (now there would be a story) in Asia. The first meal she cooked for him, she recalls, was "a disaster," and she arrived in France "a six-foot-two-inch, thirty-six-year-old, rather loud and unserious Californian," but in every aspect of her life, she was determined to do better. With self-effacing humor, Child recalls her efforts at learning French, finding an apartment and coping with life in a different culture. No matter how embarrassing or baffling the course of her learning curve, Child's francophilia and zest for life shine through, and nowhere more than in the pages devoted to her sentimental education at the Cordon Bleu, the world-renowned culinary institute, in whose cramped basement she "learned how to glaze carrots and onions at the same time as roasting a pigeon, and how to use the concentrated vegetable juices to fortify the pigeon flavor, and vice versa," among other talents. Matching her growing skills with a formidable armada of kitchen gadgets that will make cookery-loving readers swoon, she then recounts the difficult conception and extremely difficult birth of her book Mastering the Art of French Cooking, which brought her fame. Charming, idiosyncratic and much fun--just like its author, who is very much alive in these pages. A blessing for lovers of France, food and fine writing. Copyright ©Kirkus Reviews, used with permission.

Author notes provided by Syndetics

Julia Child was born in Pasadena, California on August 15, 1912. She received a Bachelor of Arts degree in history from Smith College in 1934 and served with the Office of Strategic Services in East Asia during World War II. After the war, Child lived in Paris for six years, attending the famous Cordon Bleu cooking school.

After graduating from cooking school, Child opened her own culinary institute called, L'Ecole des Trois Gourmandes with her friends Simone Bech and Louisette Bertholle. She achieved critical acclaim with her first cookbook Mastering the Art of French Cooking which was first published in 1961 and is still in print today and helped to popularized French cuisine in America. Starting in 1963, Child hosted the first of many award winning cooking series on PBS, where she was best known for her exuberant personality and flamboyant cooking style.

Her other books include The French Chef Cookbook; From Julia Child's Kitchen; and The Way to Cook. She also filmed an instructional video series on cooking and wrote columns for various magazines and newspapers. She died of kidney failure on August 13, 2004 at the age of 91.

(Bowker Author Biography)