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Jacques Pépin Tribute Video + Essential Pépin Website
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After some 20 years in San Francisco interspersed with stints in Oakland, Santa Cruz, Brooklyn, and Manhattan, she recently moved to Sonoma county but still writes in San Francisco several days a week.","avatar":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twitter":"sjrosenbaum","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["author"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"Stephanie Rosenbaum Klassen | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/46bf004da7b42de11bfd2b1614ecadcf?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/stephanie-rosenbaum"},"nprfood":{"type":"authors","id":"5403","meta":{"index":"authors_1591205172","id":"5403","found":true},"name":"NPR Food","firstName":"NPR Food","lastName":null,"slug":"nprfood","email":"nprfood@kqed.org","display_author_email":false,"staff_mastheads":[],"title":null,"bio":"Food and Health-related stories from NPR including NPR Radio; NPR's food blog, \"The Salt\"; NPR's Health News blog, \"Shots\"; NPR's Breaking News blog \"The Two-Way\"; NPR's global stories blog \"Goats and Soda,\" NPR's economy explainer \"Planet Money\"; food-related technology news from NPR's \"All Tech Considered\"; and food series \"Kitchen Window.\"","avatar":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twitter":"nprfood","facebook":null,"instagram":null,"linkedin":null,"sites":[{"site":"bayareabites","roles":["contributor"]},{"site":"food","roles":["contributor"]}],"headData":{"title":"NPR Food | KQED","description":null,"ogImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g","twImgSrc":"https://secure.gravatar.com/avatar/c4b735bb26404fa18ce2447d32e64291?s=600&d=blank&r=g"},"isLoading":false,"link":"/author/nprfood"}},"breakingNewsReducer":{},"campaignFinanceReducer":{},"firebase":{"requesting":{},"requested":{},"timestamps":{},"data":{},"ordered":{},"auth":{"isLoaded":false,"isEmpty":true},"authError":null,"profile":{"isLoaded":false,"isEmpty":true},"listeners":{"byId":{},"allIds":[]},"isInitializing":false,"errors":[]},"navBarReducer":{"navBarId":"arts","fullView":true,"showPlayer":false},"navMenuReducer":{"menus":[{"key":"menu1","items":[{"name":"News","link":"/","type":"title"},{"name":"Politics","link":"/politics"},{"name":"Science","link":"/science"},{"name":"Education","link":"/educationnews"},{"name":"Housing","link":"/housing"},{"name":"Immigration","link":"/immigration"},{"name":"Criminal Justice","link":"/criminaljustice"},{"name":"Silicon Valley","link":"/siliconvalley"},{"name":"Forum","link":"/forum"},{"name":"The California Report","link":"/californiareport"}]},{"key":"menu2","items":[{"name":"Arts & Culture","link":"/arts","type":"title"},{"name":"Critics’ Picks","link":"/thedolist"},{"name":"Cultural Commentary","link":"/artscommentary"},{"name":"Food & Drink","link":"/food"},{"name":"Bay Area Hip-Hop","link":"/bayareahiphop"},{"name":"Rebel Girls","link":"/rebelgirls"},{"name":"Arts Video","link":"/artsvideos"}]},{"key":"menu3","items":[{"name":"Podcasts","link":"/podcasts","type":"title"},{"name":"Bay Curious","link":"/podcasts/baycurious"},{"name":"Rightnowish","link":"/podcasts/rightnowish"},{"name":"The Bay","link":"/podcasts/thebay"},{"name":"On Our Watch","link":"/podcasts/onourwatch"},{"name":"Mindshift","link":"/podcasts/mindshift"},{"name":"Consider This","link":"/podcasts/considerthis"},{"name":"Political Breakdown","link":"/podcasts/politicalbreakdown"}]},{"key":"menu4","items":[{"name":"Live Radio","link":"/radio","type":"title"},{"name":"TV","link":"/tv","type":"title"},{"name":"Events","link":"/events","type":"title"},{"name":"For Educators","link":"/education","type":"title"},{"name":"Support KQED","link":"/support","type":"title"},{"name":"About","link":"/about","type":"title"},{"name":"Help Center","link":"https://kqed-helpcenter.kqed.org/s","type":"title"}]}]},"pagesReducer":{},"postsReducer":{"stream_live":{"type":"live","id":"stream_live","audioUrl":"https://streams.kqed.org/kqedradio","title":"Live Stream","excerpt":"Live Stream information currently unavailable.","link":"/radio","featImg":"","label":{"name":"KQED Live","link":"/"}},"stream_kqedNewscast":{"type":"posts","id":"stream_kqedNewscast","audioUrl":"https://www.kqed.org/.stream/anon/radio/RDnews/newscast.mp3?_=1","title":"KQED Newscast","featImg":"","label":{"name":"88.5 FM","link":"/"}},"bayareabites_101709":{"type":"posts","id":"bayareabites_101709","meta":{"index":"posts_1591205157","site":"bayareabites","id":"101709","score":null,"sort":[1444027878000]},"guestAuthors":[],"slug":"what-would-julia-child-do-jacques-pepin-says-add-more-butter","title":"What Would Julia Child Do? Jacques Pépin Says: Add More Butter","publishDate":1444027878,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3\u003c/p>\n\u003cp>Jacques Pépin says his new cookbook, \u003cem>Jacques Pépin: Heart and Soul in the Kitchen\u003c/em>, is an invitation to join him for dinner at his house. Of course, you'll have to do all the cooking — but you can use his recipes.\u003c/p>\n\u003cp>Pépin will turn 80 years old this year. He says this is one of his last cookbooks, and it's timed to coincide what he says is his final PBS show, airing this fall: \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart and Soul.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>NPR's Scott Simon recently spoke with Pépin about his extraordinary and wide-ranging 60-year career: He was a personal chef to Charles de Gaulle and a longtime friend and collaborator of Julia Child. In the 1960s he left a job at Le Pavillon, an iconic French restaurant in New York, to join Howard Johnson's — a chain associated more with turnpikes than fine dining — as head of research and development.\u003c/p>\n\u003cp>And Pépin still can surprise: His new cookbook includes a recipe for tuna tartare and bagel chips. How did it end up there?\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. And of course, that was Julia.\u003c/p>\n\u003cp>My point is that I was here like six months and I knew the trinity of cooking: Craig Claiborne, James Beard and Julia Child. So you can see that the food world was very, very small. Totally different than what it is now.\u003c/p>\n\u003cp>\u003cstrong>Do you hear her voice, that distinctive voice, every now and then, even now? \u003c/strong>\u003c/p>\n\u003cp>Oh yes, oh yes. Very often — when I don't put enough butter in the dish. There can be plenty more butter!\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, as you approach 80, how are you feeling? \u003c/strong>\u003c/p>\n\u003cp>Uh ... tired, sometimes?\u003c/p>\n\u003cp>No, I feel OK. I mean, I feel good. I mean, I thank God that I'm still walking around and drinking a lot of wine.\u003c/p>\n\u003cp>\u003cstrong>I ask because you say that this is probably your last cookbook. \u003c/strong>\u003c/p>\n\u003cp>Well, yes and no. Last cookbook like this, which takes a long time to do.\u003c/p>\n\u003cp>But I still hope to do some little thing with my granddaughter. Maybe the lessons of a grandfather, showing her how to do simple things that we've done together. I have a great deal of fun cooking with her.\u003c/p>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>So maybe a little book. Certainly some video will come with that, hopefully.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n","blocks":[],"excerpt":"In a conversation with NPR's Scott Simon, Jacques Pépin reflects on his extraordinary 60-year career, his dear friend Julia Child and how not to let good cheese leftovers go to waste.","status":"publish","parent":0,"modified":1444027878,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":37,"wordCount":1285},"headData":{"title":"What Would Julia Child Do? Jacques Pépin Says: Add More Butter | KQED","description":"In a conversation with NPR's Scott Simon, Jacques Pépin reflects on his extraordinary 60-year career, his dear friend Julia Child and how not to let good cheese leftovers go to waste.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"101709 http://ww2.kqed.org/bayareabites/?p=101709","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/10/04/what-would-julia-child-do-jacques-pepin-says-add-more-butter/","disqusTitle":"What Would Julia Child Do? Jacques Pépin Says: Add More Butter","nprStoryId":"445376442","nprApiLink":"http://api.npr.org/query?id=445376442&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/sections/thesalt/2015/10/03/445376442/what-would-julia-child-do-jacques-pepin-says-add-more-butter?ft=nprml&f=445376442","nprRetrievedStory":"1","nprPubDate":"Sat, 03 Oct 2015 12:44:00 -0400","nprStoryDate":"Sat, 03 Oct 2015 08:09:00 -0400","nprLastModifiedDate":"Sat, 03 Oct 2015 12:44:39 -0400","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3?orgId=1&topicId=1053&d=430&p=7&story=445376442&t=progseg&e=445490328&seg=5&ft=nprml&f=445376442","nprAudioM3u":"http://api.npr.org/m3u/1445490404-c3666e.m3u?orgId=1&topicId=1053&d=430&p=7&story=445376442&t=progseg&e=445490328&seg=5&ft=nprml&f=445376442","path":"/bayareabites/101709/what-would-julia-child-do-jacques-pepin-says-add-more-butter","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3?orgId=1&topicId=1053&d=430&p=7&story=445376442&t=progseg&e=445490328&seg=5&ft=nprml&f=445376442","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to Weekend Edition Saturday:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/wesat/2015/10/20151003_wesat_what_would_julia_child_do_jacques_pepin_says_add_more_butter.mp3\u003c/p>\n\u003cp>Jacques Pépin says his new cookbook, \u003cem>Jacques Pépin: Heart and Soul in the Kitchen\u003c/em>, is an invitation to join him for dinner at his house. Of course, you'll have to do all the cooking — but you can use his recipes.\u003c/p>\n\u003cp>Pépin will turn 80 years old this year. He says this is one of his last cookbooks, and it's timed to coincide what he says is his final PBS show, airing this fall: \u003ca href=\"http://ww2.kqed.org/jpepinheart/\" target=\"_blank\">\u003cem>Jacques Pépin: Heart and Soul.\u003c/em>\u003c/a>\u003c/p>\n\u003cp>NPR's Scott Simon recently spoke with Pépin about his extraordinary and wide-ranging 60-year career: He was a personal chef to Charles de Gaulle and a longtime friend and collaborator of Julia Child. In the 1960s he left a job at Le Pavillon, an iconic French restaurant in New York, to join Howard Johnson's — a chain associated more with turnpikes than fine dining — as head of research and development.\u003c/p>\n\u003cp>And Pépin still can surprise: His new cookbook includes a recipe for tuna tartare and bagel chips. How did it end up there?\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\"You know, I may be considered the quintessential French chef by many people, but I do what I like to do,\" Pépin tells Simon. \"And the way I cooked, I don't think that I was ever very chauvinistically French. And I do dishes which I like to eat and sometimes they are more French than others, but it really doesn't matter to me.\"\u003c/p>\n\u003cp>A transcript of their conversation, edited for clarity and brevity, is below.\u003c/p>\n\u003cp>\u003cstrong>I don't get the chance to ask a lot of people: What was Charles de Gaulle really like? I mean, did he like to have a burrito occasionally or something? \u003c/strong>\u003c/p>\n\u003cp>No burrito. Everything was very classic French. More like bourgeois French, like a leg of lamb properly roasted. ... scalloped potatoes with some cream and garlic baked in the oven. ... And grated cheese around maybe an apple tart or a caramel custard. Very simple, straightforward. Good food done with great-quality ingredients. You know, that's what's great food is all about.\u003c/p>\n\u003cp>\u003cstrong>You're a frugal man in the kitchen.\u003c/strong>\u003c/p>\n\u003cp>Yes.\u003c/p>\n\u003cp>\u003cstrong>Does that come from growing up during the war?\u003c/strong>\u003c/p>\n\u003cp>Probably, yes. I mean, this is ... you know, what I inherited from my mother. I am very miserly, yes, in the kitchen. During the war, we didn't have that much to eat. And the woman cooking is usually more economical than men's cooking. It's done in a different way. So certainly, that's my influence.\u003c/p>\n\u003cp>\u003cstrong>Well I ask because, tell us, please, what you do with old cheese.\u003c/strong>\u003c/p>\n\u003cp>Oh yes, old cheese, we do a \u003cem>fromage fort \u003c/em>[\u003ca href=\"http://www.foodandwine.com/recipes/fromage-fort\" target=\"_blank\">a French cheese spread\u003c/a> made by blending together pieces of assorted leftover cheeses, white wine, garlic and herbs.] ... It can include from Camembert to goat cheese or bleu cheese. ... My father would put it into a jar and put white wine on top of it and let it ferment it even more, with the rind and all....\u003c/p>\n\u003cp>If there is mold on top, I scrape it off, but I still use it. I scrape it off, cut everything, put it in the food processor, [add] a couple of cloves of garlic, some white wine, a lot of ground pepper, and we make into a paste that we call \u003cem>fromage fort\u003c/em>: strong cheese that you serve on bread with a salad. Or you put it on bread and put it under the broiler to beautifully glaze it, too.\u003c/p>\n\u003cp>And certainly it's very important, because cheese are very expensive. So if you have at least a few recipes like this, where you can use those leftovers ... you can continue serving cheeses when they are at their best, and using the leftover to do one dish or another. So that's part of the proper management of a kitchen, you know.\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, what do you think of what they now call molecular cooking, or what you seem to call punctuation cuisine?\u003c/strong>\u003c/p>\n\u003cp>Well, punctuation cooking may be a bit different. But I call it — a great deal of those dishes where people have a little bottle and they do little dots and little comma and question marks all around, and basically there is no sauce to dip your bread in it. You don't really know what those things have to do with the food.\u003c/p>\n\u003cp>When I cook, I like people to be able to identify the food. I like people to feel comfortable. I want people to look at my food and start salivating and starting thinking of marriage of that food with a certain type of wine, and so forth. But in molecular cuisine — this is fine, I mean, up to a certain extent, a meal or two this way — but after a while I just want to go out and have a taco and a beer.\u003c/p>\n\u003cp>\u003cstrong>As I was reading your book, you know, Julia Child your friend and co-conspirator of many years, was famous for telling us, \"remember, nobody sees you in the kitchen.\" But you saw her in the kitchen all the time. \u003c/strong>\u003c/p>\n\u003cp>Oh, yes. We had a good time.\u003c/p>\n\u003cp>I mean, I met Julia in 1960. Six-oh. So I came to the U.S. at the end of 1959. And then I walked out of The Pavillon [an iconic French restaurant] in New York, and I met \u003ca href=\"http://topics.nytimes.com/top/reference/timestopics/people/c/craig_claiborne/index.html\">Craig Claiborne\u003c/a>, who just started at The \u003cem>New York Times\u003c/em> — he came to The Pavillon to do a piece on Pierre Franey and me at The Pavillon.\u003c/p>\n\u003cp>And through Craig I met Helen McCullough, who was the food editor of \u003cem>House Beautiful\u003c/em>. And she introduced me to James Beard, because she spoke with James Beard every day for like a couple of hours. And then in the spring of 1960, she said, \"I have that manuscript here, can you look at it? On French cooking? What do you think of it?\" And I said, well I think it's very good. And she said, \"Well the woman is from California. She's coming to New York next week — let's cook for her.\"\u003c/p>\n\u003cp>It's a big, tall woman with a terrible voice. And of course, that was Julia.\u003c/p>\n\u003cp>My point is that I was here like six months and I knew the trinity of cooking: Craig Claiborne, James Beard and Julia Child. So you can see that the food world was very, very small. Totally different than what it is now.\u003c/p>\n\u003cp>\u003cstrong>Do you hear her voice, that distinctive voice, every now and then, even now? \u003c/strong>\u003c/p>\n\u003cp>Oh yes, oh yes. Very often — when I don't put enough butter in the dish. There can be plenty more butter!\u003c/p>\n\u003cp>\u003cstrong>Mr. Pépin, as you approach 80, how are you feeling? \u003c/strong>\u003c/p>\n\u003cp>Uh ... tired, sometimes?\u003c/p>\n\u003cp>No, I feel OK. I mean, I feel good. I mean, I thank God that I'm still walking around and drinking a lot of wine.\u003c/p>\n\u003cp>\u003cstrong>I ask because you say that this is probably your last cookbook. \u003c/strong>\u003c/p>\n\u003cp>Well, yes and no. Last cookbook like this, which takes a long time to do.\u003c/p>\n\u003cp>But I still hope to do some little thing with my granddaughter. Maybe the lessons of a grandfather, showing her how to do simple things that we've done together. I have a great deal of fun cooking with her.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>So maybe a little book. Certainly some video will come with that, hopefully.\u003cbr>\n\u003cem>\u003cbr>\nCopyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/101709/what-would-julia-child-do-jacques-pepin-says-add-more-butter","authors":["5403"],"categories":["bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2090","bayareabites_45","bayareabites_10916","bayareabites_1593"],"tags":["bayareabites_242","bayareabites_13860","bayareabites_83"],"featImg":"bayareabites_101710","label":"bayareabites"},"bayareabites_99451":{"type":"posts","id":"bayareabites_99451","meta":{"index":"posts_1591205157","site":"bayareabites","id":"99451","score":null,"sort":[1439655891000]},"guestAuthors":[],"slug":"celebrating-julia-childs-birthday-with-a-1989-fresh-air-interview","title":"Celebrating Julia Child's Birthday With A 1989 Fresh Air Interview","publishDate":1439655891,"format":"audio","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cstrong>Listen to the Interview on Fresh Air with Terry Gross:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2009/08/20090807_fa_02.mp3\u003c/p>\n\u003cp>In an interview from the 1980s, Julia Child recalls being hooked on French cooking from the very first bite. She made it her passion her life, spending her career guiding American amateurs through the fabled intricacies of French cooking.\u003c/p>\n\u003cp>Originally from Pasadena, Calif., Child was in her 30s when she arrived in Paris with her husband, a U.S. diplomat. After that first magical experience with French cuisine, she signed up for a course at the fabled Cordon Bleu cooking school in Paris. \u003c/p>\n\u003cp>Eventually, it was Child herself who was teaching classes, along with her future collaborators on \u003cem>Mastering the Art of French Cooking\u003c/em>, Simone Beck and Louisette Bertholle. That landmark, two-volume book appeared in 1958.\u003c/p>\n\u003cp>Child would go on to host eight television cooking series, including the Emmy Award-winning \u003cem>The French Chef\u003c/em>, which appeared on over 100 public television stations in the U.S. She died in 2004 at the age of 91.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>\u003cem>This interview was originally broadcast Nov. 14, 1989\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"For generations of Americans, chef Julia Child was a fearless guide through the complexities of French cooking — on the page, and on her eight TV shows. \u003cem>Fresh Air\u003c/em> revisits an interview with Child from 1989.","status":"publish","parent":0,"modified":1439753880,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":9,"wordCount":192},"headData":{"title":"Celebrating Julia Child's Birthday With A 1989 Fresh Air Interview | KQED","description":"For generations of Americans, chef Julia Child was a fearless guide through the complexities of French cooking — on the page, and on her eight TV shows. Fresh Air revisits an interview with Child from 1989.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"99451 http://ww2.kqed.org/bayareabites/?p=99451","disqusUrl":"https://ww2.kqed.org/bayareabites/2015/08/15/celebrating-julia-childs-birthday-with-a-1989-fresh-air-interview/","disqusTitle":"Celebrating Julia Child's Birthday With A 1989 Fresh Air Interview","nprStoryId":"111653075","nprApiLink":"http://api.npr.org/query?id=111653075&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/templates/story/story.php?storyId=111653075&ft=nprml&f=111653075","nprRetrievedStory":"1","nprPubDate":"Fri, 07 Aug 2009 12:32:00 -0400","nprStoryDate":"Fri, 07 Aug 2009 09:14:00 -0400","nprLastModifiedDate":"Fri, 04 Mar 2011 05:00:33 -0500","nprAudio":"http://pd.npr.org/anon.npr-mp3/npr/fa/2009/08/20090807_fa_02.mp3?orgId=1&topicId=1022&d=895&p=13&story=111653075&t=progseg&e=111653103&seg=2&ft=nprml&f=111653075","nprAudioM3u":"http://api.npr.org/m3u/1111653074-1506a6.m3u?orgId=1&topicId=1022&d=895&p=13&story=111653075&t=progseg&e=111653103&seg=2&ft=nprml&f=111653075","path":"/bayareabites/99451/celebrating-julia-childs-birthday-with-a-1989-fresh-air-interview","audioUrl":"http://pd.npr.org/anon.npr-mp3/npr/fa/2009/08/20090807_fa_02.mp3?orgId=1&topicId=1022&d=895&p=13&story=111653075&t=progseg&e=111653103&seg=2&ft=nprml&f=111653075","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cstrong>Listen to the Interview on Fresh Air with Terry Gross:\u003c/strong>\u003cbr>\nhttp://pd.npr.org/anon.npr-mp3/npr/fa/2009/08/20090807_fa_02.mp3\u003c/p>\n\u003cp>In an interview from the 1980s, Julia Child recalls being hooked on French cooking from the very first bite. She made it her passion her life, spending her career guiding American amateurs through the fabled intricacies of French cooking.\u003c/p>\n\u003cp>Originally from Pasadena, Calif., Child was in her 30s when she arrived in Paris with her husband, a U.S. diplomat. After that first magical experience with French cuisine, she signed up for a course at the fabled Cordon Bleu cooking school in Paris. \u003c/p>\n\u003cp>Eventually, it was Child herself who was teaching classes, along with her future collaborators on \u003cem>Mastering the Art of French Cooking\u003c/em>, Simone Beck and Louisette Bertholle. That landmark, two-volume book appeared in 1958.\u003c/p>\n\u003cp>Child would go on to host eight television cooking series, including the Emmy Award-winning \u003cem>The French Chef\u003c/em>, which appeared on over 100 public television stations in the U.S. She died in 2004 at the age of 91.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>This interview was originally broadcast Nov. 14, 1989\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2015 \u003ca href=\"http://www.npr.org/\" target=\"_blank\">NPR\u003c/a>.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/99451/celebrating-julia-childs-birthday-with-a-1989-fresh-air-interview","authors":["5403"],"categories":["bayareabites_63","bayareabites_2090"],"tags":["bayareabites_11278","bayareabites_83"],"featImg":"bayareabites_99452","label":"bayareabites"},"bayareabites_91098":{"type":"posts","id":"bayareabites_91098","meta":{"index":"posts_1591205157","site":"bayareabites","id":"91098","score":null,"sort":[1418920408000]},"guestAuthors":[],"slug":"happy-79th-birthday-jacques-pepin","title":"Happy 79th Birthday, Jacques Pépin!","publishDate":1418920408,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_91100\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\" alt=\"Happy 79th Birthday Jacques Pépin! Photos and animation: Wendy Goodfriend\" width=\"800\" height=\"533\" class=\"size-full wp-image-91100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy 79th Birthday Jacques Pépin!\u003c/figcaption>\u003c/figure>\n\u003cp>Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series \u003cem>Jacques Pépin: Heart & Soul\u003c/em> in October and here are some behind-the-scenes photos from the taping to add to the celebration.\u003c/p>\n\u003cp>But first a bit of visual history...\u003cbr>\n[gallery type=\"slideshow\" link=\"file\" ids=\"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120\"]\u003c/p>\n\u003cp>Here is a sneak peak of the production process on set and in the back kitchen of \u003cem>Jacques Pépin: Heart & Soul\u003c/em> at KQED studios. Jacques' final series will be airing in autumn of 2015 to coincide with his upcoming 80th birthday.\u003c/p>\n\u003cp>[gallery type=\"slideshow\" link=\"file\" ids=\"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165\"]\u003c/p>\n\u003cp>\u003cem>All behind-the-scenes photos and animation by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series Jacques Pépin: Heart & Soul in October and here are some behind-the-scenes photos from the taping to add to the celebration.","status":"publish","parent":0,"modified":1419013505,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":true,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":7,"wordCount":188},"headData":{"title":"Happy 79th Birthday, Jacques Pépin! | KQED","description":"Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series Jacques Pépin: Heart & Soul in October and here are some behind-the-scenes photos from the taping to add to the celebration.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"91098 http://blogs.kqed.org/bayareabites/?p=91098","disqusUrl":"https://ww2.kqed.org/bayareabites/2014/12/18/happy-79th-birthday-jacques-pepin/","disqusTitle":"Happy 79th Birthday, Jacques Pépin!","path":"/bayareabites/91098/happy-79th-birthday-jacques-pepin","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_91100\" class=\"wp-caption aligncenter\" style=\"max-width: 800px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2014/12/jp-birthday-animation-4ever.gif\" alt=\"Happy 79th Birthday Jacques Pépin! Photos and animation: Wendy Goodfriend\" width=\"800\" height=\"533\" class=\"size-full wp-image-91100\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Happy 79th Birthday Jacques Pépin!\u003c/figcaption>\u003c/figure>\n\u003cp>Today is the legendary chef Jacques Pépin's 79th birthday. He just finished taping his final series \u003cem>Jacques Pépin: Heart & Soul\u003c/em> in October and here are some behind-the-scenes photos from the taping to add to the celebration.\u003c/p>\n\u003cp>But first a bit of visual history...\u003cbr>\n\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91105,91104,91106,91119,91121,91113,91118,91117,91109,91122,91110,91108,91123,91111,91112,91124,91116,91107,91120","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Here is a sneak peak of the production process on set and in the back kitchen of \u003cem>Jacques Pépin: Heart & Soul\u003c/em> at KQED studios. Jacques' final series will be airing in autumn of 2015 to coincide with his upcoming 80th birthday.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"gallery","attributes":{"named":{"type":"slideshow","link":"file","ids":"91166,91144,91136,91131,91130,91129,91132,91133,91134,91135,91138,91139,91140,91141,91142,91143,91145,91146,91147,91148,91149,91151,91152,91153,91154,91155,91157,91158,91159,91160,91161,91162,91163,91164,91167,91168,91169,91170,91171,91172,91173,91174,91165","label":""},"numeric":[]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cem>All behind-the-scenes photos and animation by Wendy Goodfriend\u003c/em>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/91098/happy-79th-birthday-jacques-pepin","authors":["5014"],"categories":["bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_45","bayareabites_10851"],"tags":["bayareabites_13711","bayareabites_242","bayareabites_83"],"featImg":"bayareabites_91099","label":"bayareabites"},"bayareabites_68716":{"type":"posts","id":"bayareabites_68716","meta":{"index":"posts_1591205157","site":"bayareabites","id":"68716","score":null,"sort":[1377293500000]},"guestAuthors":[],"slug":"julia-child-was-wrong-dont-wash-your-raw-chicken-folks","title":"Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks","publishDate":1377293500,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cfigure id=\"attachment_68724\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\" alt='Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS' width=\"1120\" height=\"921\" class=\"size-full wp-image-68724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">The Salt at NPR Food\u003c/a> (8/23/2013)\u003c/p>\n\u003cp>It seems almost sacrilegious to question the wisdom of Julia Child.\u003c/p>\n\u003cp>First with her opus \u003cem>Mastering the Art of French Cooking\u003c/em> and later with her PBS cooking show, the unflappably cheerful Child helped rescue home cookery from the clutches of convenience food. She taught us how to love — and take pride in — making something from scratch.\u003c/p>\n\u003cp>And yet, in at least one important kitchen skill, Child got it dead wrong: rinsing raw poultry.\u003c/p>\n\u003cp>\"I just think it's a safer thing to do,\" Child tells viewers in one clip from \u003cem>The French Chef\u003c/em> in which she shows us the ins and outs of roasting chicken.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>[youtube https://www.youtube.com/watch?v=T7dLXEc9tZM&w=560&h=315]\u003c/p>\n\u003cp>\"Oh, no!\" says Drexel University food safety researcher \u003ca href=\"http://www.drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a> when I inform her that Child was in the pro-bird-washing camp. \"I don't want to take on that.\"\u003c/p>\n\u003cp>Yet take on the doyenne of TV chefs she must. For Quinlan is on a mission to get America's home cooks to drop this widespread habit of washing poultry before cooking.\u003c/p>\n\u003cp>\"There's no reason, from a scientific point of view, to think you're making it any safer,\" she says, \"and in fact, you're making it less safe.\"\u003c/p>\n\u003cp>That's because washing increases the chances that you'll spread the foodborne pathogens that are almost certainly on your bird all over the rest of your kitchen too, food safety experts say. We're talking nasty stuff like salmonella and Campylobacter, which together are estimated to cause \u003ca href=\"http://wwwnc.cdc.gov/eid/article/17/1/p1-1101_article.htm\">nearly 1.9 million cases\u003c/a> of foodborne illness in the U.S. each year.\u003c/p>\n\u003cp>Some studies suggest bacteria can fly up to \u003ca href=\"http://www.foodsafety.wisc.edu/assets/pdf_Files/Wash%20your%20Hands.pdf\">3 feet away\u003c/a> from where your meat is rinsed — though you can't necessarily see it. If that thought alone doesn't give you pause, perhaps this slimy \"germ vision\" animation will do the trick:\u003c/p>\n\u003cp>http://www.youtube.com/watch?v=JZXDotD4p9c\u003c/p>\n\u003cp>But fear not: All you have to do to kill these unwanted bacteria is to cook your meat properly (\u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/10/142212412/why-we-lie-about-using-food-thermometers\">a thermometer\u003c/a> can help) and keep your utensils and cooking surfaces clean.\u003c/p>\n\u003cp>Quinlan and her collaborators at New Mexico State University's Department of Media Productions have created a new \u003ca href=\"http://drexel.edu/now/news-media/releases/archive/2013/August/Dont-Wash-Your-Chicken-Food-Safety-Campaign/\">public health campaign\u003c/a> to get the word out about why washing poultry is a bad idea. Her focus-group surveys, conducted as part of a research project funded by the U.S. Department of Agriculture, suggest as many as 90 percent of people rinse their raw birds. The practice is slightly more common among minorities, she says, but pretty much everyone does it.\u003c/p>\n\u003cp>And Quinlan expects some people will continue to cling to their bird-rinsing ways. Some people, she notes, just do it because they think their chicken is slimy. \"If your chicken is so slimy that it needs washing, something is wrong,\" she says. \"Other people say, 'That's just how I was taught to do it.' \"\u003c/p>\n\u003cp>It doesn't help, she says, that many celebrity TV chefs (not just Child) and cookbooks call for this as a first step. But science, says Quinlan, is really giving the lazy a free pass — nay, an \u003cem>imperative\u003c/em> — to cut out this step.\u003c/p>\n\u003cp>And some people for whom raw-chicken-meat baths have been a source of marital strife may welcome Quinlan's message wholeheartedly.\u003c/p>\n\u003cp>As my colleague Dan Charles told me (sorry, Dan, I'm outing you here): \"I never did [wash my chickens], but then my wife* forced me to. So as soon as this thing is posted, I'm sending it straight to her.\"\u003c/p>\n\u003cp>\u003cem>* Footnote: Dan insisted I note his wife is lovely.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child's advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.","status":"publish","parent":0,"modified":1534361565,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":21,"wordCount":659},"headData":{"title":"Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks | KQED","description":"The doyenne of TV chefs imparted much wisdom to American cooks, but one piece of Child's advice you should ignore is to wash your raw poultry before cooking. It spreads germs. Everywhere. Yet studies suggest 90 percent of Americans do it, so food safety researchers are launching a campaign to squash the habit.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"68716 http://blogs.kqed.org/bayareabites/?p=68716","disqusUrl":"https://ww2.kqed.org/bayareabites/2013/08/23/julia-child-was-wrong-dont-wash-your-raw-chicken-folks/","disqusTitle":"Julia Child Was Wrong: Don't Wash Your Raw Chicken, Folks","nprByline":"Maria Godoy","nprStoryId":"213578553","nprApiLink":"http://api.npr.org/query?id=213578553&apiKey=MDAxOTAwOTE4MDEyMTkxMDAzNjczZDljZA004","nprHtmlLink":"http://www.npr.org/blogs/thesalt/2013/08/23/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks?ft=3&f=213578553","nprRetrievedStory":"1","nprPubDate":"Fri, 23 Aug 2013 09:55:00 -0400","nprStoryDate":"Fri, 23 Aug 2013 08:48:00 -0400","nprLastModifiedDate":"Fri, 23 Aug 2013 09:55:18 -0400","path":"/bayareabites/68716/julia-child-was-wrong-dont-wash-your-raw-chicken-folks","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cfigure id=\"attachment_68724\" class=\"wp-caption aligncenter\" style=\"max-width: 1120px\">\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2013/08/julia.jpg\" alt='Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS' width=\"1120\" height=\"921\" class=\"size-full wp-image-68724\">\u003c/a>\u003cfigcaption class=\"wp-caption-text\">Julia Child poses with \"the chicken sisters\" before an episode of The French Chef in which she teaches us how to roast a bird. Photo: Courtesy of Paul Child/PBS\u003c/figcaption>\u003c/figure>\n\u003cp>Post by Maria Godoy, \u003ca href=\"http://www.npr.org/blogs/thesalt/2013/08/23/213578553/julia-child-was-wrong-don-t-wash-your-raw-chicken-folks\">The Salt at NPR Food\u003c/a> (8/23/2013)\u003c/p>\n\u003cp>It seems almost sacrilegious to question the wisdom of Julia Child.\u003c/p>\n\u003cp>First with her opus \u003cem>Mastering the Art of French Cooking\u003c/em> and later with her PBS cooking show, the unflappably cheerful Child helped rescue home cookery from the clutches of convenience food. She taught us how to love — and take pride in — making something from scratch.\u003c/p>\n\u003cp>And yet, in at least one important kitchen skill, Child got it dead wrong: rinsing raw poultry.\u003c/p>\n\u003cp>\"I just think it's a safer thing to do,\" Child tells viewers in one clip from \u003cem>The French Chef\u003c/em> in which she shows us the ins and outs of roasting chicken.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/T7dLXEc9tZM'\n title='//www.youtube.com/embed/T7dLXEc9tZM'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003c/p>\n\u003cp>\"Oh, no!\" says Drexel University food safety researcher \u003ca href=\"http://www.drexel.edu/cnhp/faculty/profiles/QuinlanJennifer/\">Jennifer Quinlan\u003c/a> when I inform her that Child was in the pro-bird-washing camp. \"I don't want to take on that.\"\u003c/p>\n\u003cp>Yet take on the doyenne of TV chefs she must. For Quinlan is on a mission to get America's home cooks to drop this widespread habit of washing poultry before cooking.\u003c/p>\n\u003cp>\"There's no reason, from a scientific point of view, to think you're making it any safer,\" she says, \"and in fact, you're making it less safe.\"\u003c/p>\n\u003cp>That's because washing increases the chances that you'll spread the foodborne pathogens that are almost certainly on your bird all over the rest of your kitchen too, food safety experts say. We're talking nasty stuff like salmonella and Campylobacter, which together are estimated to cause \u003ca href=\"http://wwwnc.cdc.gov/eid/article/17/1/p1-1101_article.htm\">nearly 1.9 million cases\u003c/a> of foodborne illness in the U.S. each year.\u003c/p>\n\u003cp>Some studies suggest bacteria can fly up to \u003ca href=\"http://www.foodsafety.wisc.edu/assets/pdf_Files/Wash%20your%20Hands.pdf\">3 feet away\u003c/a> from where your meat is rinsed — though you can't necessarily see it. If that thought alone doesn't give you pause, perhaps this slimy \"germ vision\" animation will do the trick:\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/JZXDotD4p9c'\n title='//www.youtube.com/embed/JZXDotD4p9c'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>But fear not: All you have to do to kill these unwanted bacteria is to cook your meat properly (\u003ca href=\"http://www.npr.org/blogs/thesalt/2011/11/10/142212412/why-we-lie-about-using-food-thermometers\">a thermometer\u003c/a> can help) and keep your utensils and cooking surfaces clean.\u003c/p>\n\u003cp>Quinlan and her collaborators at New Mexico State University's Department of Media Productions have created a new \u003ca href=\"http://drexel.edu/now/news-media/releases/archive/2013/August/Dont-Wash-Your-Chicken-Food-Safety-Campaign/\">public health campaign\u003c/a> to get the word out about why washing poultry is a bad idea. Her focus-group surveys, conducted as part of a research project funded by the U.S. Department of Agriculture, suggest as many as 90 percent of people rinse their raw birds. The practice is slightly more common among minorities, she says, but pretty much everyone does it.\u003c/p>\n\u003cp>And Quinlan expects some people will continue to cling to their bird-rinsing ways. Some people, she notes, just do it because they think their chicken is slimy. \"If your chicken is so slimy that it needs washing, something is wrong,\" she says. \"Other people say, 'That's just how I was taught to do it.' \"\u003c/p>\n\u003cp>It doesn't help, she says, that many celebrity TV chefs (not just Child) and cookbooks call for this as a first step. But science, says Quinlan, is really giving the lazy a free pass — nay, an \u003cem>imperative\u003c/em> — to cut out this step.\u003c/p>\n\u003cp>And some people for whom raw-chicken-meat baths have been a source of marital strife may welcome Quinlan's message wholeheartedly.\u003c/p>\n\u003cp>As my colleague Dan Charles told me (sorry, Dan, I'm outing you here): \"I never did [wash my chickens], but then my wife* forced me to. So as soon as this thing is posted, I'm sending it straight to her.\"\u003c/p>\n\u003cp>\u003cem>* Footnote: Dan insisted I note his wife is lovely.\u003c/em> \u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>Copyright 2013 \u003ca href=\"http://www.npr.org\">NPR\u003c/a>. \u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/68716/julia-child-was-wrong-dont-wash-your-raw-chicken-folks","authors":["byline_bayareabites_68716"],"categories":["bayareabites_63","bayareabites_2695","bayareabites_10916","bayareabites_2035"],"tags":["bayareabites_11456","bayareabites_621","bayareabites_83","bayareabites_2037"],"featImg":"bayareabites_68723","label":"bayareabites"},"bayareabites_47162":{"type":"posts","id":"bayareabites_47162","meta":{"index":"posts_1591205157","site":"bayareabites","id":"47162","score":null,"sort":[1344981622000]},"guestAuthors":[],"slug":"celebrating-julia-childs-100th-birthday-jacques-pepin-tribute-video-how-julia-met-jacques","title":"Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques","publishDate":1344981622,"format":"video","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003cem>Jacques Pépin's centennial celebration tribute video to Julia Child. Produced by Mike Klozar.\u003c/em>\u003c/p>\n\u003cp>She was the Paris-loving home cook from California who made French cuisine accessible to generations of supermarket shoppers. Apprenticed to restaurant work at 13, once the private chef to Charles de Gaulle, he was the French-born, classically trained chef who made America his home. Their friendship stretched through decades, through hundreds of meals and over many bottles of wine. But how did culinary icons \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> first meet? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\" alt=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" title=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" width=\"300\" height=\"417\" class=\"alignleft size-full wp-image-47602\">\u003c/a>In 1960, Jacques Pépin had been living in the States for just a few months, working for Henri Soulé at Le Pavillon, where Manhattan's crème de la crème swapped society gossip over \u003cem>quenelles de brochet.\u003c/em> It was a quick way to learn the who's who of New York's many overlapping power circles, including the media. Through \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/craig-claiborne-a-force-in-the-food-revolution.html\">Craig Claiborne\u003c/a>, the influential food editor of the New York Times, Pepin become friends with Helen McCully, the editor of the then-popular magazines McCall's and House Beautiful. When she snagged an advance review copy of Child's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a>, she took it straight to Pépin. As Pépin recalled in \u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html?_r=1&ref=dining\">Memories of a Friend, Sidekick, and Foil,\u003c/a> McCully told him that the author was from California, and was \"a very tall woman with a really terrible voice.\" She invited Child over, Pépin cooked, they talked food and France and a lifelong professional partnership was born, thanks to their dedication to classic French cooking and their mutual respect and fondness for each other's home countries. (Pépin left Le Pavillon not long after, lured away by his colleague Pierre Franey, who had been Le Pavillon's executive chef, to work in culinary development for the Howard Johnson's motel and restaurant chain.)\u003c/p>\n\u003cp>When their schedules allowed, they taught classes together at Boston University, where Pépin was teaching, or did tag-team cooking demonstrations. Child, a public-television star since the early 60s, took their friendship onto the screen, pairing with him for \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-in-concert-series/\">Cooking in Concert\u003c/a>, two he-says, she-says specials that were filmed at Boston University and aired on PBS. He was precise, with warp-speed knife skills; she supplied the gently teasing banter and grand dame presence. Here, Julia and Jacques melt, whisk, and bake their way through an extravagant amount of butter as they prepare a lavish meal for formal entertaining: rolled flounder fillets with beurre blanc, standing rib roast of beef, asparagus, mashed potatoes, and strawberry tarts. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"448\" src=\"http://player.pbs.org/viralplayer/2257769718/\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Their rapport and the information-packed usefulness of their decades of mutual experience led to Pépin making \u003ca href=\"http://video.pbs.org/video/2256986760/\">lobster souffle\u003c/a> and \u003ca href=\"http://video.pbs.org/video/2256997672/\">braised sweetbreads in puff pastry with black truffle Madeira sauce\u003c/a> on \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-with-master-chefs/\">Julia Child: Cooking with Master Chefs\u003c/a> and then to the popular series \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home.\u003c/a> Filmed in Child's \u003ca href=\"http://www.pbs.org/food/features/smithsonian-julia-child-kitchen/\">kitchen\u003c/a> in Cambridge, which had been revamped to accommodate the demands of cooking on camera, the show ran for 22 episodes and won both an Emmy and a James Beard Foundation Award. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375404317/kqedorg-20\">Julia and Jacques Cooking at Home\u003c/a>, a cookbook of recipes extrapolated from the shows, followed in 1999. As Pépin admitted, Child loosened him up; for what other cook would he have gone in front of the camera in a toga to introduce Caesar Salad? \u003c/p>\n\u003cp>\u003cem>Want to see your favorite episodes again? In honor of Julia's centennial, KQED is rebroadcasting a selection of episodes of \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home\u003c/a> throughout August. \u003c/em>\u003c/p>\n\u003cp>Here is a fun Interactive game from KQED's Julia Child tribute page:\u003cbr>\n\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">\u003cstrong>Julia Child Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Caesar Salad, Julia's Way\u003c/strong>\u003cbr>\nJulia is probably one of the few people around who saw the real Caesar Cardini making his salad. Her parents took her to his restaurant in Tijuana when she was just nine years old. She says, \"You don't want herbs and anchovies and things like that in it, those would adulterate it.\" Jacques, on the other hand, loves anchovies in his Caesar salad.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)\u003cbr>\n1 cup plain toasted croutons (see recipe below)\u003cbr>\n1 large clove garlic, peeled\u003cbr>\n1/4 cup or more excellent olive oil\u003cbr>\nSalt\u003cbr>\n1 large very fresh egg\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 whole lemon, halved and seeded\u003cbr>\nWorcestershire sauce\u003cbr>\n2 tablespoons freshly grated Parmesan cheese, imported Parmagiano Reggiano only\u003c/p>\n\u003cp>1. From a large head of romaine lettuce, remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads; fortunately, romaine keeps reasonably well under refrigeration.)\u003c/p>\n\u003cp>2. To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic, and mash again with the knife, rubbing and pressing to make a soft puree.\u003c/p>\n\u003cp>3. Scrape the puree into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the puree through a small sieve into a pan before adding the extra oil and croutons. Discard the bits of garlic.)\u003c/p>\n\u003cp>4. To coddle the egg, bring a small saucepan of water to the simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer it for exactly 1 minute. \u003c/p>\n\u003cp>5. Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them toward you, so they tumble over like a wave. Sprinkle with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of Worcestershire, and toss again. Taste for seasoning and add more if needed.\u003c/p>\n\u003cp>6. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.\u003c/p>\n\u003cp>7. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.\u003c/p>\n\u003cp>\u003cstrong>Homemade Croutons\u003c/strong>\u003cbr>\nThese croutons are essential for our Caesar salad and a fine addition to a basic green salad as well as soups. You can brush the cubes with melted butter before toasting, if you like, or flavor them after with garlic oil, as in the Caesar recipe. It's easy to make a large batch and freeze any croutons you are not using the same day. Reheat frozen croutons in a low oven until crisp.\u003c/p>\n\u003cp>4 or 5 thick slices of French or Italian bread, crusts removed\u003c/p>\n\u003cp>1. Preheat the oven to 350 degrees F. Slice bread into 1/2 inch strips, and then the strips into 1/2 inch cubes, to make 4 cups. \u003c/p>\n\u003cp>2. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.\u003c/p>\n\u003cul>\n\u003cstrong>Julia Child features at KQED Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child tribute page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child's Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>Jacques Pépin tribute to Julia Child at The New York Times:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html\">Memories of a Friend, Sidekick and Foil\u003c/a> \u003c/p>\n\n","blocks":[],"excerpt":"She was a Paris-loving home cook from California. He was a classically trained French chef relocated to America. But when Julia met Jacques, a lifetime culinary friendship and television partnership was born. With videos from Julia and Jacques Cooking at Home, a tribute video from Jacques, and a recipe for Caesar Salad Julia's Way. ","status":"publish","parent":0,"modified":1524691607,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":true,"iframeSrcs":["http://player.pbs.org/viralplayer/2257769718/"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":24,"wordCount":1390},"headData":{"title":"Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques | KQED","description":"She was a Paris-loving home cook from California. He was a classically trained French chef relocated to America. But when Julia met Jacques, a lifetime culinary friendship and television partnership was born. With videos from Julia and Jacques Cooking at Home, a tribute video from Jacques, and a recipe for Caesar Salad Julia's Way. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"47162 http://blogs.kqed.org/bayareabites/?p=47162","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/14/celebrating-julia-childs-100th-birthday-jacques-pepin-tribute-video-how-julia-met-jacques/","disqusTitle":"Celebrating Julia Child's 100th Birthday: Jacques Pépin Tribute Video + How Julia Met Jacques","videoEmbed":"https://youtu.be/m4psw_tGGkU","path":"/bayareabites/47162/celebrating-julia-childs-100th-birthday-jacques-pepin-tribute-video-how-julia-met-jacques","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003cem>Jacques Pépin's centennial celebration tribute video to Julia Child. Produced by Mike Klozar.\u003c/em>\u003c/p>\n\u003cp>She was the Paris-loving home cook from California who made French cuisine accessible to generations of supermarket shoppers. Apprenticed to restaurant work at 13, once the private chef to Charles de Gaulle, he was the French-born, classically trained chef who made America his home. Their friendship stretched through decades, through hundreds of meals and over many bottles of wine. But how did culinary icons \u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child\u003c/a> and \u003ca href=\"http://www.kqed.org/food/jacquespepin/\">Jacques Pépin\u003c/a> first meet? \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-jacques.jpg\" alt=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" title=\"Julia Child and Jacques Pepin. Photo courtesy of Jacques Pepin\" width=\"300\" height=\"417\" class=\"alignleft size-full wp-image-47602\">\u003c/a>In 1960, Jacques Pépin had been living in the States for just a few months, working for Henri Soulé at Le Pavillon, where Manhattan's crème de la crème swapped society gossip over \u003cem>quenelles de brochet.\u003c/em> It was a quick way to learn the who's who of New York's many overlapping power circles, including the media. Through \u003ca href=\"http://www.nytimes.com/2012/05/09/dining/craig-claiborne-a-force-in-the-food-revolution.html\">Craig Claiborne\u003c/a>, the influential food editor of the New York Times, Pepin become friends with Helen McCully, the editor of the then-popular magazines McCall's and House Beautiful. When she snagged an advance review copy of Child's \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\">Mastering the Art of French Cooking\u003c/a>, she took it straight to Pépin. As Pépin recalled in \u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html?_r=1&ref=dining\">Memories of a Friend, Sidekick, and Foil,\u003c/a> McCully told him that the author was from California, and was \"a very tall woman with a really terrible voice.\" She invited Child over, Pépin cooked, they talked food and France and a lifelong professional partnership was born, thanks to their dedication to classic French cooking and their mutual respect and fondness for each other's home countries. (Pépin left Le Pavillon not long after, lured away by his colleague Pierre Franey, who had been Le Pavillon's executive chef, to work in culinary development for the Howard Johnson's motel and restaurant chain.)\u003c/p>\n\u003cp>When their schedules allowed, they taught classes together at Boston University, where Pépin was teaching, or did tag-team cooking demonstrations. Child, a public-television star since the early 60s, took their friendship onto the screen, pairing with him for \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-in-concert-series/\">Cooking in Concert\u003c/a>, two he-says, she-says specials that were filmed at Boston University and aired on PBS. He was precise, with warp-speed knife skills; she supplied the gently teasing banter and grand dame presence. Here, Julia and Jacques melt, whisk, and bake their way through an extravagant amount of butter as they prepare a lavish meal for formal entertaining: rolled flounder fillets with beurre blanc, standing rib roast of beef, asparagus, mashed potatoes, and strawberry tarts. \u003cbr clear=\"all\">\u003c/p>\n\u003cp>\u003ciframe width=\"640\" height=\"448\" src=\"http://player.pbs.org/viralplayer/2257769718/\" frameborder=\"0\" marginwidth=\"0\" marginheight=\"0\" scrolling=\"no\" seamless allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Their rapport and the information-packed usefulness of their decades of mutual experience led to Pépin making \u003ca href=\"http://video.pbs.org/video/2256986760/\">lobster souffle\u003c/a> and \u003ca href=\"http://video.pbs.org/video/2256997672/\">braised sweetbreads in puff pastry with black truffle Madeira sauce\u003c/a> on \u003ca href=\"http://www.pbs.org/food/shows/julia-child-cooking-with-master-chefs/\">Julia Child: Cooking with Master Chefs\u003c/a> and then to the popular series \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home.\u003c/a> Filmed in Child's \u003ca href=\"http://www.pbs.org/food/features/smithsonian-julia-child-kitchen/\">kitchen\u003c/a> in Cambridge, which had been revamped to accommodate the demands of cooking on camera, the show ran for 22 episodes and won both an Emmy and a James Beard Foundation Award. \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375404317/kqedorg-20\">Julia and Jacques Cooking at Home\u003c/a>, a cookbook of recipes extrapolated from the shows, followed in 1999. As Pépin admitted, Child loosened him up; for what other cook would he have gone in front of the camera in a toga to introduce Caesar Salad? \u003c/p>\n\u003cp>\u003cem>Want to see your favorite episodes again? In honor of Julia's centennial, KQED is rebroadcasting a selection of episodes of \u003ca href=\"http://www.kqed.org/tv/programs/index.jsp?pgmid=8623\">Julia and Jacques Cooking at Home\u003c/a> throughout August. \u003c/em>\u003c/p>\n\u003cp>Here is a fun Interactive game from KQED's Julia Child tribute page:\u003cbr>\n\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">\u003cstrong>Julia Child Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/strong>\u003c/a>\u003c/p>\n\u003cp>\u003cstrong>Caesar Salad, Julia's Way\u003c/strong>\u003cbr>\nJulia is probably one of the few people around who saw the real Caesar Cardini making his salad. Her parents took her to his restaurant in Tijuana when she was just nine years old. She says, \"You don't want herbs and anchovies and things like that in it, those would adulterate it.\" Jacques, on the other hand, loves anchovies in his Caesar salad.\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n18 to 24 crisp, narrow leaves from the hearts of 2 heads of romaine lettuce, or a package of romaine hearts (about 1 pound)\u003cbr>\n1 cup plain toasted croutons (see recipe below)\u003cbr>\n1 large clove garlic, peeled\u003cbr>\n1/4 cup or more excellent olive oil\u003cbr>\nSalt\u003cbr>\n1 large very fresh egg\u003cbr>\nFreshly ground black pepper\u003cbr>\n1 whole lemon, halved and seeded\u003cbr>\nWorcestershire sauce\u003cbr>\n2 tablespoons freshly grated Parmesan cheese, imported Parmagiano Reggiano only\u003c/p>\n\u003cp>1. From a large head of romaine lettuce, remove the outside leaves until you get down to the cone where the leaves are 4 to 7 inches in length -- you'll want 6 to 8 of these leaves per serving. Separate the leaves and wash them carefully to keep them whole, roll them loosely in clean towels, and keep refrigerated until serving time. (Save the remains for other salads; fortunately, romaine keeps reasonably well under refrigeration.)\u003c/p>\n\u003cp>2. To flavor the croutons, crush the garlic clove with the flat of a chef's knife, sprinkle on 1/4 teaspoon of salt, and mince well. Pour about a tablespoon of olive oil on the garlic, and mash again with the knife, rubbing and pressing to make a soft puree.\u003c/p>\n\u003cp>3. Scrape the puree into the frying pan, add another tablespoon of oil, and warm over low-medium heat. Add the croutons and toss for a minute or two to infuse them with the garlic oil, then remove from the heat. (For a milder garlic flavor, you can strain the puree through a small sieve into a pan before adding the extra oil and croutons. Discard the bits of garlic.)\u003c/p>\n\u003cp>4. To coddle the egg, bring a small saucepan of water to the simmer. Pierce the large end of the egg with a pushpin to prevent cracking, then simmer it for exactly 1 minute. \u003c/p>\n\u003cp>5. Dress the salad just before serving. Have ready all the dressing ingredients and a salad fork and spoon for tossing. Drizzle 2 tablespoons of olive oil over the romaine leaves and toss to coat, lifting the leaves from the bottom and turning them toward you, so they tumble over like a wave. Sprinkle with a generous pinch of salt and several grinds of pepper, toss once or twice, then add the lemon juice and several drops of Worcestershire, and toss again. Taste for seasoning and add more if needed.\u003c/p>\n\u003cp>6. Crack the egg and drop it right on the romaine leaves, then toss to break it up and coat the leaves. Sprinkle on the cheese, toss briefly, then add the croutons (and the garlicky bits in the pan, if you wish) and toss for the last time, just to mix them into the salad.\u003c/p>\n\u003cp>7. Arrange 6 or more leaves in a single layer on individual plates, scatter the croutons all around, and serve.\u003c/p>\n\u003cp>\u003cstrong>Homemade Croutons\u003c/strong>\u003cbr>\nThese croutons are essential for our Caesar salad and a fine addition to a basic green salad as well as soups. You can brush the cubes with melted butter before toasting, if you like, or flavor them after with garlic oil, as in the Caesar recipe. It's easy to make a large batch and freeze any croutons you are not using the same day. Reheat frozen croutons in a low oven until crisp.\u003c/p>\n\u003cp>4 or 5 thick slices of French or Italian bread, crusts removed\u003c/p>\n\u003cp>1. Preheat the oven to 350 degrees F. Slice bread into 1/2 inch strips, and then the strips into 1/2 inch cubes, to make 4 cups. \u003c/p>\n\u003cp>2. Spread the cubes in a single layer on a cookie sheet and set in the oven for about 10 minutes, turning once or twice, until lightly toasted on all sides. Spread the cubes on a tray to cool before using or freezing.\u003c/p>\n\u003cul>\n\u003cstrong>Julia Child features at KQED Food:\u003c/strong>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/\">Julia Child tribute page\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://www.kqed.org/food/juliachild/juliachildgame.jsp\">Interactive Game: Help Julia and Jacques make a Caesar Salad!\u003c/a>\u003c/li>\n\u003cli>\u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child's Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>\u003c/li>\n\u003c/ul>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>Jacques Pépin tribute to Julia Child at The New York Times:\u003c/strong>\u003cbr>\n\u003ca href=\"http://www.nytimes.com/2012/08/15/dining/jacques-pepin-recalls-friendship-with-julia-child.html\">Memories of a Friend, Sidekick and Foil\u003c/a> \u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/47162/celebrating-julia-childs-100th-birthday-jacques-pepin-tribute-video-how-julia-met-jacques","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_588","bayareabites_2090","bayareabites_12"],"tags":["bayareabites_242","bayareabites_10682","bayareabites_83","bayareabites_10292","bayareabites_10657"],"featImg":"bayareabites_47602","label":"bayareabites"},"bayareabites_47571":{"type":"posts","id":"bayareabites_47571","meta":{"index":"posts_1591205157","site":"bayareabites","id":"47571","score":null,"sort":[1344969593000]},"guestAuthors":[],"slug":"julia-child-remixed-what-makes-a-great-chef-video","title":"Julia Child Remixed: \"What makes a great chef?\" (VIDEO)","publishDate":1344969593,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-hot-truffles-combo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-hot-truffles-combo.jpg\" alt=\"Julia Child - Hot Chocolate Truffles\" title=\"Julia Child - Hot Chocolate Truffles\" width=\"560\" height=\"407\" class=\"alignnone size-full wp-image-47572\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Julia Child: \"What makes a great chef? Well...training and technique of course, plus a great love of food, a generous personality, and the ability to invent Hot Chocolate Truffles.\"\u003c/strong>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/80ZrUI7RNfI\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>In celebration of her 100th birthday, Julia Child Remixed by John D. Boswell, aka melodysheep, for PBS Digital Studios.\u003c/p>\n\u003cp>Visit \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">pbs.org/food\u003c/a> to join in the celebration, with additional videos, recipes and more. You can leave your own tribute to The French Chef by cooking a Julia recipe and sharing it on Facebook and Twitter with \u003ca href=\"https://twitter.com/#!/search/%23cookingforjulia\">#CookForJulia\u003c/a>.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child Tribute\u003c/a> page and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child’s Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>.\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"In celebration of her 100th birthday, Julia Child Remixed by John D. Boswell, aka melodysheep, for PBS Digital Studios.","status":"publish","parent":0,"modified":1344992429,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/80ZrUI7RNfI"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":8,"wordCount":119},"headData":{"title":"Julia Child Remixed: \"What makes a great chef?\" (VIDEO) | KQED","description":"In celebration of her 100th birthday, Julia Child Remixed by John D. Boswell, aka melodysheep, for PBS Digital Studios.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"47571 http://blogs.kqed.org/bayareabites/?p=47571","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/14/julia-child-remixed-what-makes-a-great-chef-video/","disqusTitle":"Julia Child Remixed: \"What makes a great chef?\" (VIDEO)","path":"/bayareabites/47571/julia-child-remixed-what-makes-a-great-chef-video","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-hot-truffles-combo.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/julia-hot-truffles-combo.jpg\" alt=\"Julia Child - Hot Chocolate Truffles\" title=\"Julia Child - Hot Chocolate Truffles\" width=\"560\" height=\"407\" class=\"alignnone size-full wp-image-47572\">\u003c/a>\u003c/p>\n\u003cblockquote>\u003cp>\u003cstrong>Julia Child: \"What makes a great chef? Well...training and technique of course, plus a great love of food, a generous personality, and the ability to invent Hot Chocolate Truffles.\"\u003c/strong>\u003c/p>\u003c/blockquote>\n\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/80ZrUI7RNfI\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003c/p>\n\u003cp>In celebration of her 100th birthday, Julia Child Remixed by John D. Boswell, aka melodysheep, for PBS Digital Studios.\u003c/p>\n\u003cp>Visit \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">pbs.org/food\u003c/a> to join in the celebration, with additional videos, recipes and more. You can leave your own tribute to The French Chef by cooking a Julia recipe and sharing it on Facebook and Twitter with \u003ca href=\"https://twitter.com/#!/search/%23cookingforjulia\">#CookForJulia\u003c/a>.\u003c/p>\n\u003cp>Check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child Tribute\u003c/a> page and \u003ca href=\"http://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/\">Celebrating Julia Child’s Centennial: How “The French Chef” Became TV’s First Hit Cooking Show\u003c/a>.\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/47571/julia-child-remixed-what-makes-a-great-chef-video","authors":["5014"],"categories":["bayareabites_63","bayareabites_1593"],"tags":["bayareabites_83"],"featImg":"bayareabites_47572","label":"bayareabites"},"bayareabites_46669":{"type":"posts","id":"bayareabites_46669","meta":{"index":"posts_1591205157","site":"bayareabites","id":"46669","score":null,"sort":[1344517214000]},"guestAuthors":[],"slug":"celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show","title":"Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show","publishDate":1344517214,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\n\u003cp>https://youtu.be/dw0Ij1Fxgq4\u003c/p>\n\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\n\u003cp>http://www.youtube.com/embed/h8prY-yHYoE\u003c/p>\n\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\n\u003cp>https://youtu.be/DH3IoEEvzlw\u003c/p>\n\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>[ad floatright]\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\u003c/p>\n\n","blocks":[],"excerpt":"How did Julia Child get her start as one of television's most iconic chefs? In honor of Child's upcoming centennial, we've got two classic black-and-white shows from her original series, The French Chef, plus her recipe for bubbling, cheese-topped French onion soup. ","status":"publish","parent":0,"modified":1439654509,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":22,"wordCount":1894},"headData":{"title":"Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show | KQED","description":"How did Julia Child get her start as one of television's most iconic chefs? In honor of Child's upcoming centennial, we've got two classic black-and-white shows from her original series, The French Chef, plus her recipe for bubbling, cheese-topped French onion soup. ","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"46669 http://blogs.kqed.org/bayareabites/?p=46669","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/08/09/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show/","disqusTitle":"Celebrating Julia Child's Centennial: How \"The French Chef\" Became TV's First Hit Cooking Show","path":"/bayareabites/46669/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-onionsoup.jpg\" alt=\"Julia Child on The French Chef making French Onion Soup\" title=\"Julia Child on The French Chef making French Onion Soup\" width=\"560\" height=\"439\" class=\"alignnone size-full wp-image-46918\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Onion Soup\u003c/em>\u003c/p>\n\u003cp>Julia Child would have been 100 years old this month. In her honor, \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED\u003c/a> and \u003ca href=\"http://www.pbs.org/food/julia-child-100-birthday/\">PBS\u003c/a> will be celebrating her centennial in the weeks leading up to her birthday on August 15. Thinking about Child's many contributions to the way we eat, talk, and think about food, it's instructive to go back to see how her original television show, \u003ca href=\"http://www.pbs.org/food/shows/the-french-chef/\">The French Chef\u003c/a>, became a hit. In its cookbook tie-in, \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child explains the unexpected way that her \u003ca href=\"http://www.juliachildfoundation.org/timeline.html\">fifty-year career\u003c/a> in television got its start. \u003c/p>\n\u003cp>All it took were twenty-seven letters sent to the studios of Boston's public television station, \u003ca href=\"http://www.wgbh.org/topics/Julia-Child-100-371\">WGBH-TV\u003c/a>. At the time \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/0375413405/kqedorg-20\"> Mastering the Art of French Cooking\u003c/a> was published, a Parisian friend of the Childs, Beatrice Braude, was working at the station. Braude suggested promoting the book with an appearance by Julia on one of the station's book-review programs. Julia agreed, and hoping to \"liven things up a little,\" arrived for her interview bearing a dozen eggs and an eye-catchingly huge copper bowl. During the talk, Child pulled out a whisk, grabbed her enormous bowl, and showed how the right flick of the wrist could turn a few egg whites into a mountain of billowing froth. Much to everyone's surprise, more than two dozen viewers wrote in, asking for more from the French chef with the flutey voice and American attitude. \u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/08/french-chef-tart.jpg\" alt=\"Julia Child on The French Chef making French Tarts, Apple Style\" title=\"Julia Child on The French Chef making French Tarts, Apple Style\" width=\"560\" height=\"435\" class=\"alignnone size-full wp-image-46917\">\u003c/a>\u003cbr>\n\u003cem>Julia Child on The French Chef making French Tarts, Apple Style\u003c/em>\u003c/p>\n\u003cp>This was the early 1960s. French chef \u003ca href=\"http://www.sfgate.com/restaurants/article/Rene-Verdon-French-chef-for-JFK-White-House-dies-2477797.php\">Rene Verdon\u003c/a> was cooking in the White House. First Lady Jacqueline Kennedy spoke French to European heads of state while wearing Chanel and Givenchy. Jet travel was booming; suddenly, for those who could afford it, a trip to Europe meant a few hours on a plane, not a week on a ship. In the right place at the right time came Julia, an indomitable, sunny-faced Californian able to translate the elegant mysteries of French cuisine for television-watching, supermarket-shopping Americans. WGBH asked Julia if she'd like to try making three pilot shows, each thirty minutes, demonstrating the French way of cooking. Julia agreed, only to find out that the station's studio had burned to the ground a few months before. They found makeshift accomodation in a display kitchen at the Boston Gas Company. Equipment was loaded into the Childs' station wagon, unloaded in the gas company's lobby, and with barely a rehearsal, the first show was taped. As Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>It was out of the question for us to film a live show since we had only two cameras attached by long cables to a mobile bus. Besides, with an absolutely amateur performer, it would have been far too risky. We decided, however, that it would be taped as though it were live. Unless the sky fell in, the camera failed or the lights went off, there would be no stops, and no corrections--just a straight thirty minutes from start to finish. This was a good fundamental decision, I think. I hate to stop. . . Besides, I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.\"\u003c/p>\u003c/blockquote>\n\u003cp>Watching that first show, which aired on July 26, 1962, Child wrote,\u003c/p>\n\u003cblockquote>\u003cp>There was this woman tossing French omelettes, splashing eggs about the place, brandishing big knives, panting heavily as she careened around the stove, and WGBH-TV lurched into educational TV's first cooking program.\"\u003c/p>\u003c/blockquote>\n\u003cp>Because the genre was so new, the station gave Child free rein to develop the show her own way, without focus groups or media training.The show found a semi-permanent home in the Cambridge Electric Company's display kitchen, located in a spacious loft that, conveniently, had three entrances: a front stairway, a freight elevator, and a fire escape descending into the parking lot. \u003c/p>\n\u003cblockquote>\u003cp>Nobody at WGBH had the slightest idea what we were cooking in our loft until the cameras were lugged up the outside fire escape at 10 o'clock on Wednesdays and Fridays to beging the tapings. . . [Assistant Producer] Ruth Lockwood and I had complete freedom to work up anything we wished and to present it in any manner we chose.\" \u003c/p>\u003c/blockquote>\n\u003cp>Since this was educational television, however, Child wanted \"to demonstrate that [French cooking] is not merely good cooking, but that it follows definite rules...I, myself, will not do anything unless I know why.\" She didn't just sauté and flambé, she explained the whys and hows for whipping egg whites, perfecting emulsions like mayonnaise or hollandaise sauce, or clarifying a stock, all as a means of \"taking the bugaboo out of French cooking.\" \u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>The first 13 shows that Child shot are no longer available; at the time, \"The French Chef\" was limited only to local viewers watching WGBH on Channel 2 in New England. By the time other public television stations started requesting the show, the original tapes were worn out. Child didn't regret their loss; instead, she revisited almost all of the same recipes later in the series, when she was more comfortable in front of the camera. Here you can see Child slicing onions like mad for \u003cem>Your Own French Onion Soup,\u003c/em> one of the earliest shows.\u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/dw0Ij1Fxgq4'\n title='//www.youtube.com/embed/dw0Ij1Fxgq4'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Shot in black and white, with pots and pans supplied from the Childs' own kitchen, the show is remarkably lacking in nearly everything we've come to expect in the cooking shows that now run back-to-back for hours on TV. There's no flash, no fast cutting, no sexing up the tomatoes. Hot sauce is nowhere to found. Nothing is barbecued or piled on top of a doughnut. Behind the scenes, instead of a squadron of interns chopping and washing in an unseen prep kitchen, there was Julia's husband Paul, dishwasher, equipment-hauler, and general factotum. She talked off the cuff, and was more than willing to crack herself up being downright goofy, as this fabulously wacky clip (shot after the show had moved into color) about roast chicken proves. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/h8prY-yHYoE'\n title='//www.youtube.com/embed/h8prY-yHYoE'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>And yet, viewers tuned in, week after week, and learned to make buttery pastry crusts, \u003ca href=\"http://www.wgbh.org/articles/The-French-Chef-Coq-au-Vin-6970\">coq au vin\u003c/a>, bouillabaisse, even \"hamburgers à la française\" dolled up with red-wine and bone-marrow sauce bordelaise. As she says in \u003cem>French Tarts, Apple Style\u003c/em>, \"It's not too difficult to do if you've seen it done.\" That was what made her popular: she believed that anyone, anywhere, could learn to cook delicious French food. All you needed to do was pay attention and practice, just as she had. \u003c/p>\u003c/p>\u003cp>\u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutube'>\n \u003cspan class='utils-parseShortcode-shortcodes-__youtubeShortcode__embedYoutubeInside'>\n \u003ciframe\n loading='lazy'\n class='utils-parseShortcode-shortcodes-__youtubeShortcode__youtubePlayer'\n type='text/html'\n src='//www.youtube.com/embed/DH3IoEEvzlw'\n title='//www.youtube.com/embed/DH3IoEEvzlw'\n allowfullscreen='true'\n style='border:0;'>\u003c/iframe>\n \u003c/span>\n \u003c/span>\u003c/p>\u003cp>\u003cp>Happy birthday, Julia Child. Let's warm up these foggy August nights with a bubbling-hot bowl of her classic, cheese-topped onion soup. \u003c/p>\n\u003cp>\u003cstrong>Soupe à l'Oignon Gratinée (Onion Soup Gratinéed with Cheese)\u003c/strong>\u003cbr>\nIntroducing this recipe in \u003ca href=\"http://www.amazon.com/exec/obidos/ASIN/037571006X/kqedorg-20\">The French Chef Cookbook\u003c/a>, Child writes, \"Soupe à l'oignon, a large bowl of it bubbling under a brown crust of cheese, is practically a meal in itself. Serve it after a football game, at a Sunday night supper, or as a midnight snack. Its rich aroma, wonderful flavor and savor, have made French onion soup a word favorite.\" Given that this was the early 60s, she also suggested that by adding wine, a bay leaf, and a pinch of thyme, readers could give a little French flair even to canned or dehydrated onion soup. And while encouraging readers to start with a homemade beef bouillon--\"beef bones and shank meat simmered for several hours with the usual carrots, onions, celery, seasonings, and herbs\"--she also acknowledged that canned bouillon could be used instead, \"if your own bouillon is lacking.\"\u003c/p>\n\u003cp>\u003cem>Adapted from The French Chef Cookbook by Julia Child.\u003c/em>\u003c/p>\n\u003cp>\u003cstrong>Ingredients\u003c/strong>\u003cbr>\n3 tablespoons butter\u003cbr>\n1 tablespoon olive oil\u003cbr>\n5-6 cups thinly sliced yellow onions (1 1/2 lbs)\u003cbr>\n1 teaspoon salt\u003cbr>\n1/2 teaspoon sugar\u003cbr>\n3 tablespoons flour\u003cbr>\n2 quarts hot beef bouillon (if using canned bouillon, dilute with 2 cups of water)\u003cbr>\n1 cup red or white wine\u003cbr>\n1 bay leaf\u003cbr>\n1/2 teaspoon sage\u003cbr>\nSalt and pepper to taste\u003c/p>\n\u003cp>\u003cstrong>For Croûtes and Cheese Topping:\u003c/strong>\u003cbr>\n1 sweet baguette\u003cbr>\nOlive oil or melted butter\u003cbr>\n1/4 cup cognac, optional\u003cbr>\n1 small (2-inch) onion or shallot, peeled\u003cbr>\nA 2-ounce piece Swiss cheese\u003cbr>\n1 1/2 cups grated Swiss and Parmesan cheese, mixed\u003c/p>\n\u003col>\n\u003cstrong>Preparation\u003c/strong>\n\u003cli>Melt the butter and oil in a large, deep saucepan; add the onions and stir to coat with the butter. Cover the pan and cook over moderately low heat for 15-20 minutes, stirring occasionally, until onions are tender and translucent.\u003c/li>\n\u003cli>Uncover the pan, raise heat to medium high, and stir in the salt and sugar. (Sugar, by caramelizing, helps onions to brown.) Cook for about 30 minutes, stirring frequently, until onions have turned an even deep golden brown.\u003c/li>\n\u003cli>Lower heat to medium, stir in flour, and add a bit more butter if flour does not absorb into a paste with the onions. Cook, stirring continually, for about 2 minutes to brown flour lightly.\u003c/li>\n\u003cli>In a separate pot, heat bouillon. Pour about a cup of hot bouillon into onion mixture, whisking to combine. Add the rest of the bouillon and the wine, bay and sage, and bring to a simmer. Simmer slowly for 30-40 minutes. Season to taste with salt and pepper.\u003c/li>\n\u003cli>While soup is simmering, make the croûtes. Preheat oven to 325°F. Cut bread into slices 1 inch thick, paint lightly with oil or butter and arrange in one layer on a baking sheet. Bake in the oven for 15-20 minutes, until beginning to brown lightly; turn slices and brown lightly for 15-20 minutes on the other side. Remove croûtes from oven. Turn oven up to 350°F.\u003c/li>\n\u003cli>Add the optional cognac and grate in the onion. Pour the hot soup into a serving casserole, baking dish, or into individual oven-proof bowls. Shave the 2-ounce piece of cheese into fine slivers and strew over the soup.\u003c/li>\n\u003cli>Place a closely packed layer of croûtes over the top of the soup and spread on the grated cheese, covering the croûtes completely. (If using individual bowls, top each bowl with one or two croutes as needed to cover the top of soup. Divide the cheese between the bowls.) Sprinkle a tablespoon of oil or butter over the cheese, and set soup on the middle rack of the oven. (If using individual bowls, place bowls on a baking sheet.) Bake for about 30 minutes, until soup is bubbling slowly and cheese has melted.\u003c/li>\n\u003cli>Meanwhile, preheat your broiler. Just before serving, run the soup under the broiler for a moment to brown the cheese lightly. Pass the remaining croûtes in a bread tray along with the soup.\u003c/li>\n\u003c/ol>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"floatright"},"numeric":["floatright"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>\u003cstrong>For more Julia Child recipes, videos, audio interviews, books and resources check out \u003ca href=\"http://www.kqed.org/food/juliachild/\">KQED's Julia Child portal\u003c/a> in KQED Food.\u003c/strong>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/46669/celebrating-julia-childs-centennial-how-the-french-chef-became-tvs-first-hit-cooking-show","authors":["5038"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_588","bayareabites_64","bayareabites_2090","bayareabites_45","bayareabites_12","bayareabites_1593"],"tags":["bayareabites_10655","bayareabites_83","bayareabites_10656","bayareabites_276","bayareabites_10657"],"featImg":"bayareabites_46918","label":"bayareabites"},"bayareabites_43355":{"type":"posts","id":"bayareabites_43355","meta":{"index":"posts_1591205157","site":"bayareabites","id":"43355","score":null,"sort":[1337192255000]},"guestAuthors":[],"slug":"minettes-feast-the-delicious-story-of-julia-child-and-her-cat","title":"Minette's Feast: The Delicious Story of Julia Child and Her Cat","publishDate":1337192255,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\" alt=\"\" title=\"minette\" width=\"450\" height=\"449\" class=\"alignnone size-full wp-image-43358\">\u003c/a>\u003c/p>\n\u003cp>It appears to be the year of \u003ca href=\"http://www.amazon.com/Julias-Cats-Julia-Childs-Company/dp/1419702750\">Julia Child and her cats\u003c/a>, and as a cat and Child-lover, I am frankly thrilled. \u003ca href=\"http://www.amazon.com/Minettes-Feast-Delicious-Story-Julia/dp/1419701770/ref=sr_1_1?s=books&ie=UTF8&qid=1336770988&sr=1-1\">\u003cem>Minette's Feast: The Delicious Story of Julia Child and Her Cat\u003c/em>\u003c/a>, written by \u003ca href=\"http://susannareich.com/\">Susanna Reich\u003c/a> and illustrated by Amy Bates, is the first of these two themed books from Abrams to hit our household, and it has already become a bedtime favorite with parents and child.\u003c/p>\n\u003cp>Julia and Paul Child did not have children, the discussion of which constitutes one of the more heartbreaking passages in \u003ca href=\"http://www.amazon.com/My-Life-France-Julia-Child/dp/1400043468\">\u003cem>My Life in France\u003c/em>\u003c/a>, but they did have cats. When Minette, their first cat, showed up on their doorstep, Julia noted, \"Our domestic circle is complete.\" Pulling from Julia and Paul's letters as well as Julia's biographies, \u003cem>Minette's Feast\u003c/em> tells the story of how Minette came to live and eat with the Childs in Paris.\u003c/p>\n\u003cp>Not only do Amy Bates' Hopper-esque illustrations capture the personalities of both Julia and Minette, but they make me want to spend so much time on individual pages -- absorbing every pinch of detail she's squirreled away in each one -- that Bug's two-year-old patience is sorely tried. I want to take in the length of Minette's whiskers, the shape and color of her eyes, every last morsel of food, and marvel over how Bates managed Julia's distinctive face and unruly hair. For his part, Bug just wants to get to the page where Minette chases a Brussels sprout tied to her tail. Once there, he chortles long and hard like he never has for any other book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast560.jpg\" alt=\"Minnettes Feast\" title=\"Minnettes Feast\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-43364\">\u003c/a>\u003cbr>\n\u003cstrong>Click on image for larger view\u003c/strong>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\n\u003cp>Not every bit of text rhymes or patterns out a beat, but the few cases it does are enchanting: \"And day and night, she could smell the delicious smells of mayonnaise, hollandaise, cassoulets, cheese soufflés, and duck pâtés...\" And then there's my favorite repetition and internal rhyme, \"But of course, mouse and bird were much preferred.\" Sprinkled throughout the story are smidges of French words and expressions that are also contained in a glossary and pronunciation guide in the back of the book. \u003c/p>\n\u003cp>What I adore most about \u003cem>Minette's Feast\u003c/em> is how Reich recasts Julia Child's famous culinary beginnings -- her trips to the markets, her culinary experiments at home, and her tenure at Le Cordon Bleu -- as merely a quest to get her tortoiseshell \"\u003cem>poussiequette\u003c/em>\" to eat something other than mice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n","blocks":[],"excerpt":"Pulling from Julia and Paul's letters as well as Julia's biographies, \u003cem>Minette's Feast\u003c/em> tells the story of how Minette came to live and eat with the Childs in Paris.","status":"publish","parent":0,"modified":1337195921,"stats":{"hasAudio":false,"hasVideo":false,"hasChartOrMap":false,"iframeSrcs":[],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":10,"wordCount":481},"headData":{"title":"Minette's Feast: The Delicious Story of Julia Child and Her Cat | KQED","description":"Pulling from Julia and Paul's letters as well as Julia's biographies, Minette's Feast tells the story of how Minette came to live and eat with the Childs in Paris.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"43355 http://blogs.kqed.org/bayareabites/?p=43355","disqusUrl":"https://ww2.kqed.org/bayareabites/2012/05/16/minettes-feast-the-delicious-story-of-julia-child-and-her-cat/","disqusTitle":"Minette's Feast: The Delicious Story of Julia Child and Her Cat","path":"/bayareabites/43355/minettes-feast-the-delicious-story-of-julia-child-and-her-cat","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/minette.jpg\" alt=\"\" title=\"minette\" width=\"450\" height=\"449\" class=\"alignnone size-full wp-image-43358\">\u003c/a>\u003c/p>\n\u003cp>It appears to be the year of \u003ca href=\"http://www.amazon.com/Julias-Cats-Julia-Childs-Company/dp/1419702750\">Julia Child and her cats\u003c/a>, and as a cat and Child-lover, I am frankly thrilled. \u003ca href=\"http://www.amazon.com/Minettes-Feast-Delicious-Story-Julia/dp/1419701770/ref=sr_1_1?s=books&ie=UTF8&qid=1336770988&sr=1-1\">\u003cem>Minette's Feast: The Delicious Story of Julia Child and Her Cat\u003c/em>\u003c/a>, written by \u003ca href=\"http://susannareich.com/\">Susanna Reich\u003c/a> and illustrated by Amy Bates, is the first of these two themed books from Abrams to hit our household, and it has already become a bedtime favorite with parents and child.\u003c/p>\n\u003cp>Julia and Paul Child did not have children, the discussion of which constitutes one of the more heartbreaking passages in \u003ca href=\"http://www.amazon.com/My-Life-France-Julia-Child/dp/1400043468\">\u003cem>My Life in France\u003c/em>\u003c/a>, but they did have cats. When Minette, their first cat, showed up on their doorstep, Julia noted, \"Our domestic circle is complete.\" Pulling from Julia and Paul's letters as well as Julia's biographies, \u003cem>Minette's Feast\u003c/em> tells the story of how Minette came to live and eat with the Childs in Paris.\u003c/p>\n\u003cp>Not only do Amy Bates' Hopper-esque illustrations capture the personalities of both Julia and Minette, but they make me want to spend so much time on individual pages -- absorbing every pinch of detail she's squirreled away in each one -- that Bug's two-year-old patience is sorely tried. I want to take in the length of Minette's whiskers, the shape and color of her eyes, every last morsel of food, and marvel over how Bates managed Julia's distinctive face and unruly hair. For his part, Bug just wants to get to the page where Minette chases a Brussels sprout tied to her tail. Once there, he chortles long and hard like he never has for any other book.\u003c/p>\n\u003cp>\u003ca href=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast1000.jpg\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2012/05/MinnettesFeast560.jpg\" alt=\"Minnettes Feast\" title=\"Minnettes Feast\" width=\"560\" height=\"280\" class=\"alignnone size-full wp-image-43364\">\u003c/a>\u003cbr>\n\u003cstrong>Click on image for larger view\u003c/strong>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\n\u003cp>Not every bit of text rhymes or patterns out a beat, but the few cases it does are enchanting: \"And day and night, she could smell the delicious smells of mayonnaise, hollandaise, cassoulets, cheese soufflés, and duck pâtés...\" And then there's my favorite repetition and internal rhyme, \"But of course, mouse and bird were much preferred.\" Sprinkled throughout the story are smidges of French words and expressions that are also contained in a glossary and pronunciation guide in the back of the book. \u003c/p>\n\u003cp>What I adore most about \u003cem>Minette's Feast\u003c/em> is how Reich recasts Julia Child's famous culinary beginnings -- her trips to the markets, her culinary experiments at home, and her tenure at Le Cordon Bleu -- as merely a quest to get her tortoiseshell \"\u003cem>poussiequette\u003c/em>\" to eat something other than mice.\u003c/p>\n\u003cp>\u003c/p>\n\u003cp>\u003cem>A contributor to Bay Area Bites since its inception, Stephanie V.W. Lucianovic is a Bay Area food writer and editor. Her first book \u003ca href=\"http://www.amazon.com/Suffering-Succotash-Picky-Eaters-Understand/dp/0399537503/ref=sr_1_1?ie=UTF8&qid=1335055355&sr=8-1\">Suffering Succotash: A Picky Eater's Quest to Understand Why We Hate the Foods We Hate\u003c/a> is a humorous non-fiction narrative and exposé on the lives of picky eaters. It releases from Perigee Books July 3rd.\u003c/em>\u003c/p>\n\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/43355/minettes-feast-the-delicious-story-of-julia-child-and-her-cat","authors":["5010"],"categories":["bayareabites_752","bayareabites_2254","bayareabites_63","bayareabites_1246","bayareabites_10"],"tags":["bayareabites_3678","bayareabites_10442","bayareabites_83","bayareabites_10441"],"featImg":"bayareabites_43358","label":"bayareabites"},"bayareabites_33948":{"type":"posts","id":"bayareabites_33948","meta":{"index":"posts_1591205157","site":"bayareabites","id":"33948","score":null,"sort":[1317927370000]},"guestAuthors":[],"slug":"jacques-pepin-tribute-video-essential-pepin-website","title":"Jacques Pépin Tribute Video + Essential Pépin Website","publishDate":1317927370,"format":"aside","headTitle":"Bay Area Bites | KQED Food","labelTerm":{"site":"bayareabites"},"content":"\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/aRsqlj6AWps\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\nThis tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival \u003ca href=\"http://www.nycwineandfoodfestival.com/2011/e/tribute_dinner_honoring_his_royal_highness%C2%A0prince_robert_of_luxembourg_and%C2%A0jacques_p%C3%A9pin_presented_by_bank_of_america%C2%A0-43\">Tribute Dinner\u003c/a> on October 1, 2011.\u003c/p>\n\u003cp> Jacques Pépin's new national TV series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a> begins airing October 15 on KQED. The series is based on his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">new cookbook \u003cem>Essential Pépin\u003c/em>\u003c/a> which is a collection of over 700 of Jacques' favorite recipes from his career that has spanned six decades.\u003c/p>\n\u003cp>The new \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin website\u003c/a> just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book. You can also connect with Jacques on \u003ca href=\"https://www.facebook.com/ChefJacquesPepin\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/#!/jacques_pepin\">Twitter\u003c/a> as well as view a \u003ca href=\"http://blogs.kqed.org/essentialpepin/behind-the-scenes/\">behind-the-scenes slideshow\u003c/a> from the taping of the series.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/essentialpepin\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/essential-pepin-screenshot-recipe.jpg\" alt=\"Essential Pepin website\" title=\"Essential Pepin website\" width=\"560\" height=\"369\" class=\"alignnone size-full wp-image-33957\">\u003c/a>\u003c/p>\n\u003cp>[ad fullwidth]\u003c/p>\u003cp>\u003c/p>\n","blocks":[],"excerpt":"This tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival Tribute Dinner on October 1, 2011. The new Essential Pépin website just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book.","status":"publish","parent":0,"modified":1317927370,"stats":{"hasAudio":false,"hasVideo":true,"hasChartOrMap":true,"iframeSrcs":["http://www.youtube.com/embed/aRsqlj6AWps"],"hasGoogleForm":false,"hasGallery":false,"hasHearkenModule":false,"hasPolis":false,"paragraphCount":6,"wordCount":157},"headData":{"title":"Jacques Pépin Tribute Video + Essential Pépin Website | KQED","description":"This tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival Tribute Dinner on October 1, 2011. The new Essential Pépin website just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book.","ogTitle":"","ogDescription":"","ogImgId":"","twTitle":"","twDescription":"","twImgId":""},"disqusIdentifier":"33948 http://blogs.kqed.org/bayareabites/?p=33948","disqusUrl":"https://ww2.kqed.org/bayareabites/2011/10/06/jacques-pepin-tribute-video-essential-pepin-website/","disqusTitle":"Jacques Pépin Tribute Video + Essential Pépin Website","path":"/bayareabites/33948/jacques-pepin-tribute-video-essential-pepin-website","audioTrackLength":null,"parsedContent":[{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003cp>\u003ciframe width=\"560\" height=\"315\" src=\"http://www.youtube.com/embed/aRsqlj6AWps\" frameborder=\"0\" allowfullscreen>\u003c/iframe>\u003cbr>\nThis tribute video was created to honor Jacques Pépin and was shown at the 4th Annual New York City Wine & Food Festival \u003ca href=\"http://www.nycwineandfoodfestival.com/2011/e/tribute_dinner_honoring_his_royal_highness%C2%A0prince_robert_of_luxembourg_and%C2%A0jacques_p%C3%A9pin_presented_by_bank_of_america%C2%A0-43\">Tribute Dinner\u003c/a> on October 1, 2011.\u003c/p>\n\u003cp> Jacques Pépin's new national TV series \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">\u003cem>Essential Pépin\u003c/em>\u003c/a> begins airing October 15 on KQED. The series is based on his \u003ca href=\"http://ww2.kqed.org/bayareabites/2011/09/29/essential-pepin-jacques-pepins-new-cookbook/\">new cookbook \u003cem>Essential Pépin\u003c/em>\u003c/a> which is a collection of over 700 of Jacques' favorite recipes from his career that has spanned six decades.\u003c/p>\n\u003cp>The new \u003ca href=\"http://blogs.kqed.org/essentialpepin/\">Essential Pépin website\u003c/a> just launched and you can view four complete episodes before the program premieres as well as view entire episodes one week before they air on TV. Over 75 recipes are available online, which include large color photos not available in the book. You can also connect with Jacques on \u003ca href=\"https://www.facebook.com/ChefJacquesPepin\">Facebook\u003c/a> and \u003ca href=\"https://twitter.com/#!/jacques_pepin\">Twitter\u003c/a> as well as view a \u003ca href=\"http://blogs.kqed.org/essentialpepin/behind-the-scenes/\">behind-the-scenes slideshow\u003c/a> from the taping of the series.\u003c/p>\n\u003cp>\u003ca href=\"http://blogs.kqed.org/essentialpepin\">\u003cimg src=\"http://ww2.kqed.org/bayareabites/wp-content/uploads/sites/24/2011/10/essential-pepin-screenshot-recipe.jpg\" alt=\"Essential Pepin website\" title=\"Essential Pepin website\" width=\"560\" height=\"369\" class=\"alignnone size-full wp-image-33957\">\u003c/a>\u003c/p>\n\u003cp>\u003c/p>\u003c/div>","attributes":{"named":{},"numeric":[]}},{"type":"component","content":"","name":"ad","attributes":{"named":{"label":"fullwidth"},"numeric":["fullwidth"]}},{"type":"contentString","content":"\u003cdiv class=\"post-body\">\u003cp>\u003c/p>\u003cp>\u003c/p>\n\u003c/div>\u003c/p>","attributes":{"named":{},"numeric":[]}}],"link":"/bayareabites/33948/jacques-pepin-tribute-video-essential-pepin-website","authors":["5014"],"categories":["bayareabites_752","bayareabites_63","bayareabites_2090","bayareabites_45","bayareabites_1593"],"tags":["bayareabites_8476","bayareabites_242","bayareabites_83","bayareabites_8394"],"featImg":"bayareabites_33957","label":"bayareabites"}},"programsReducer":{"possible":{"id":"possible","title":"Possible","info":"Possible is hosted by entrepreneur Reid Hoffman and writer Aria Finger. Together in Possible, Hoffman and Finger lead enlightening discussions about building a brighter collective future. The show features interviews with visionary guests like Trevor Noah, Sam Altman and Janette Sadik-Khan. Possible paints an optimistic portrait of the world we can create through science, policy, business, art and our shared humanity. It asks: What if everything goes right for once? How can we get there? Each episode also includes a short fiction story generated by advanced AI GPT-4, serving as a thought-provoking springboard to speculate how humanity could leverage technology for good.","airtime":"SUN 2pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Possible-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.possible.fm/","meta":{"site":"news","source":"Possible"},"link":"/radio/program/possible","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/possible/id1677184070","spotify":"https://open.spotify.com/show/730YpdUSNlMyPQwNnyjp4k"}},"1a":{"id":"1a","title":"1A","info":"1A is home to the national conversation. 1A brings on great guests and frames the best debate in ways that make you think, share and engage.","airtime":"MON-THU 11pm-12am","imageSrc":"https://ww2.kqed.org/radio/wp-content/uploads/sites/50/2018/04/1a.jpg","officialWebsiteLink":"https://the1a.org/","meta":{"site":"news","source":"npr"},"link":"/radio/program/1a","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?s=143441&mt=2&id=1188724250&at=11l79Y&ct=nprdirectory","tuneIn":"https://tunein.com/radio/1A-p947376/","rss":"https://feeds.npr.org/510316/podcast.xml"}},"all-things-considered":{"id":"all-things-considered","title":"All Things Considered","info":"Every weekday, \u003cem>All Things Considered\u003c/em> hosts Robert Siegel, Audie Cornish, Ari Shapiro, and Kelly McEvers present the program's trademark mix of news, interviews, commentaries, reviews, and offbeat features. Michel Martin hosts on the weekends.","airtime":"MON-FRI 1pm-2pm, 4:30pm-6:30pm\u003cbr />SAT-SUN 5pm-6pm","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/All-Things-Considered-Podcast-Tile-360x360-1.jpg","officialWebsiteLink":"https://www.npr.org/programs/all-things-considered/","meta":{"site":"news","source":"npr"},"link":"/radio/program/all-things-considered"},"american-suburb-podcast":{"id":"american-suburb-podcast","title":"American Suburb: The Podcast","tagline":"The flip side of gentrification, told through one town","info":"Gentrification is changing cities across America, forcing people from neighborhoods they have long called home. Call them the displaced. Now those priced out of the Bay Area are looking for a better life in an unlikely place. American Suburb follows this migration to one California town along the Delta, 45 miles from San Francisco. But is this once sleepy suburb ready for them?","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/American-Suburb-Podcast-Tile-703x703-1.jpg","officialWebsiteLink":"/news/series/american-suburb-podcast","meta":{"site":"news","source":"kqed","order":"13"},"link":"/news/series/american-suburb-podcast/","subscribe":{"npr":"https://rpb3r.app.goo.gl/RBrW","apple":"https://itunes.apple.com/WebObjects/MZStore.woa/wa/viewPodcast?mt=2&id=1287748328","tuneIn":"https://tunein.com/radio/American-Suburb-p1086805/","rss":"https://ww2.kqed.org/news/series/american-suburb-podcast/feed/podcast","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkMzMDExODgxNjA5"}},"baycurious":{"id":"baycurious","title":"Bay Curious","tagline":"Exploring the Bay Area, one question at a time","info":"KQED’s new podcast, Bay Curious, gets to the bottom of the mysteries — both profound and peculiar — that give the Bay Area its unique identity. And we’ll do it with your help! You ask the questions. You decide what Bay Curious investigates. 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You can also visit the MindShift website for episodes and supplemental blog posts or tweet us \u003ca href=\"https://twitter.com/MindShiftKQED\">@MindShiftKQED\u003c/a> or visit us at \u003ca href=\"/mindshift\">MindShift.KQED.org\u003c/a>","imageSrc":"https://cdn.kqed.org/wp-content/uploads/2024/04/Mindshift-Podcast-Tile-703x703-1.jpg","imageAlt":"KQED MindShift: How We Will Learn","officialWebsiteLink":"/mindshift/","meta":{"site":"news","source":"kqed","order":"2"},"link":"/podcasts/mindshift","subscribe":{"apple":"https://podcasts.apple.com/us/podcast/mindshift-podcast/id1078765985","google":"https://podcasts.google.com/feed/aHR0cHM6Ly9mZWVkcy5tZWdhcGhvbmUuZm0vS1FJTkM1NzY0NjAwNDI5","npr":"https://www.npr.org/podcasts/464615685/mind-shift-podcast","stitcher":"https://www.stitcher.com/podcast/kqed/stories-teachers-share","spotify":"https://open.spotify.com/show/0MxSpNYZKNprFLCl7eEtyx"}},"morning-edition":{"id":"morning-edition","title":"Morning Edition","info":"\u003cem>Morning Edition\u003c/em> takes listeners around the country and the world with multi-faceted stories and commentaries every weekday. 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On Our Watch brings listeners into the rooms where officers are questioned and witnesses are interrogated to find out who this system is really protecting. 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