10 Legendary Julia Childs Recipes (2024)

FAQs

What was Julia Child's favorite food? ›

Julia Child's Favorite Roast Chicken

Child seasoned this roast chicken inside and out by packing sautéed vegetables, lemon slices, and fresh herbs into the cavity, then rubbing the skin with butter. In typical French fashion, she trussed the bird to promote even cooking.

For their first meal in France, Paul ordered oysters, sole meunière and a green salad. Child devoured the meal, calling it “perfection.” Alex Prud'homme, Child's grandnephew and cowriter of her memoir, “My Life in France,” opened the book with this now famous scene.

Soup was one of Julia Child's favorite things to eat, and reportedly, her absolute favorite was vichyssoise. Leek and potato soup, known as potage parmentier in French, is a classic base soup recipe. What sets vichyssoise apart is the addition of cream—and the fact that it is traditionally served chilled.

Child's Boeuf Bourguignon recipe was featured in one of the earliest episodes of The French Chef and has become a classic among the many Child enthusiasts at GBH. In fact, GBH News host Henry Santoro concludes there's no better recipe for the dish.

Child repeatedly recalled her first meal at La Couronne in Rouen as a culinary revelation; once, she described the meal of oysters, sole meunière, and fine wine to The New York Times as "an opening up of the soul and spirit for me." In 1951, she graduated from the famous Cordon Bleu cooking school in Paris and later ...

Child's last meal before she passed away was homemade French onion soup. Just two days before her 92nd birthday in 2004, Julia Child died of kidney failure at her assisted-living home in Montecito, California.

According to Distractify, while Child was raised for the most part in California, her voice may have been inspired by Mid-Atlantic accents while attending Smith College in Northampton, Massachusetts.

Julia Child was part of the group that created COPIA, which had a restaurant named Julia's Kitchen. So although she didn't have her own restaurant in the traditional sense, she had that.

The Queen of Sheba Chocolate Cake (” Reine de Saba” in French) has been made famous in North America by cooking instructor Julia Child. It is said to have been the first French cake she ate when she arrived in France.

3. She used an exorbitant amount of butter — even later in life. According to PBS, Child used a whopping 753 pounds of butter during the time she filmed "Baking with Julia." That program aired for just four seasons, from 1996 through 1999, so that's a pretty impressive amount of dairy.

What was Julia Child's favorite store? ›

Where did Julia Child shop? Aside from the many French restaurants Julia would frequent, her favourite place to go was E. Dehillerin — a French cookware store in Paris. Established in 1820, this historic landmark was Julia's treasure trove of copper pots during her time living in Paris in the 50s'.

Julia Child is probably best known for bringing French cuisine into America's mainstream. But, few know that she had a dynamic career as an intelligence officer before she became a cooking icon.

Mastering the Art of French Cooking is a two-volume French cookbook written by Simone Beck and Louisette Bertholle, both from France, and Julia Child, who was from the United States. The book was written for the American market and published by Knopf in 1961 (Volume 1) and 1970 (Volume 2).

Julia Child was part of the group that created COPIA, which had a restaurant named Julia's Kitchen. So although she didn't have her own restaurant in the traditional sense, she had that.

Julia's love for French cuisine became evident as she immersed herself in the French culinary world. She teamed up with two French women, Simone Beck and Louisette Bertholle, to write a cookbook aimed at teaching American audiences the intricacies of French cooking.