Bon Anniversaire, Julia Child

I don’t know anyone, at least of my foodie friends, who didn’t want to rush home to make bouef bourguignon after watching Meryl Streep play Julia Child in Julie and Julia. Not many actually gave it a try, as far as I know, not having been invited for dinner, but it’s not too late to crank up the oven to 450 degrees and break out the beef, bacon, and Beaujolais, young and full-bodied.  Her recipes are all over the Internet and her many cookbooks are still in print.

Photo by: WorthThe Whisk

To commemorate the 100th anniversary of the birthday of the popular chef and television personality, this past August restaurants nationwide took part in a Julia Child Restaurant Week.  I offer some of her thoughts on cooking right (if not light), dining out, and eating well.

“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”

“If you’re afraid of butter, use cream.”

“The only time to eat diet food is while you’re waiting for the steak to cook.”

“It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.”

“This is Julia Child.  Bon appetit.”

© 2012 Susan Marg – All Rights Reserved


“Very fine hamburger.”  Julia Child with Dave Letterman:

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