The French chef in America [large print] : Julia Child's second act / Alex Prud'homme.
Julia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and "My Life in France" coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of "Mastering the Art of French Cooking," suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as "My Life in France," "The French Chef in America" uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first.
Record details
- ISBN: 9780804195034
- ISBN: 080419503X
- ISBN: 9781628445671
- Physical Description: viii, 511 pages (large print) : illustrations ; 24 cm
- Edition: large print, 1st edition
- Publisher: [New York] : Random House Large Print, 2016.
Content descriptions
- Bibliography, etc. Note:
- Includes bibliographical references (pages 443-479) and index.
Search for related items by subject
- Subject:
- Child, Julia.
Cooks > United States > Biography. - Genre:
- Large print books.
Biographies.
Available copies
- 4 of 4 copies available at NC Cardinal. (Show)
- 1 of 1 copy available at Onslow County Public Library.
Holds
- 0 current holds with 4 total copies.
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Sneads Ferry Branch Library | LP BIO CHILD (Text) | 36015001200449 | Adult Biography | Available | - |
Accessibility Features
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| 250 | . | ‡alarge print, 1st edition | |
| 264 | 1. | ‡a[New York] : ‡bRandom House Large Print, ‡c2016. | |
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| 504 | . | ‡aIncludes bibliographical references (pages 443-479) and index. | |
| 520 | . | ‡aJulia Child is synonymous with French cooking, but her legacy runs much deeper. Now, her great-nephew and "My Life in France" coauthor vividly recounts the myriad ways in which she profoundly shaped how we eat today. He shows us Child in the aftermath of the publication of "Mastering the Art of French Cooking," suddenly finding herself America's first lady of French food and under considerable pressure to embrace her new mantle. We see her dealing with difficult colleagues and the challenges of fame, ultimately using her newfound celebrity to create what would become a totally new type of food television. Every bit as entertaining, inspiring, and delectable as "My Life in France," "The French Chef in America" uncovers Julia Child beyond her "French chef" persona and reveals her second act to have been as groundbreaking and adventurous as her first. | |
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