On July 26, 1962.... we pulled the television set out of hiding and turned it on at 8:30 pm. 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 television's first cooking program. (Julia Child, on her television debut) 

{HISTORY}

Any fan of Julia's will love the fact that now in our 21st century, it is possible to have a complete vintage Julia Child cooking experience thanks to the help of archived footage, modern film adaptations and this vintage cookbook. 

From 1963-1973, Julia Child taught everyone how to cook authentic French meals on her public television show The French Chef.  This cookbook was the companion piece to that show, featuring 134 different episodes and their corresponding recipes. Thanks to YouTube, we can watch many of the original episodes online today. And thanks to the 2022 series, Julia we can learn all about the backstory of how Julia came to have her own cooking show in the first place.

This kind of layered modern-day, multi-faceted experience does not happen very often In the Vintage Kitchen, so it is pretty exciting when you can watch, hear, and read the recipes of one of the culinary world's most iconic cooks as she teaches you how to make some very delicious recipes. It's almost as if Julia is standing in the kitchen right next to you, encouraging you all the way through. 

Augmented with Paul's photographs and line drawings, this cookbook is full of fun. It not only highlights Julia's zest and joie de vivre for her culinary endeavors but also highlights the humorous side of Paul and Julia's personalities and the lightheartedness with which they approached cooking and teaching.  They both had fun in the kitchen and thought everybody else should, too.

This book is broken down into the show's episodes, beginning with Episode 14 (Chicken Breasts and Risotto) and ending with Episode 134 (Turban of Sole). Each entry opens with a little explanation from Julia about cooking techniques, or the subject matter, or some helpful tip that will make the recipe most successful. Likewise, each entry ends with serving suggestions on how to cut, display or arrange the prepared dish with wine pairings to match.

All in all, this cookbook is a delicious delight, full of vintage nostalgia, thorough instructions, and memorable fare. 

{SPECIAL FEATURES}

- 1968 edition

- 440 pages

- Black and white photographs and line drawings by Paul Child

- Interesting recipes include Swordfish Dinner for Four in Half an Hour, Cold Crab Appetizer, Casserole Roasted Chicken, Upside Down Pastry Shells, Strawberry Tarts, Croissants, French Jelly Roll, Pears Baked with Wine and Macaroons, Veal Roasted with Ham and Cheese, Cassoulet, French Boiled Dinner in a Pot, Moussaka, Baked Potato Pancakes, and much more. 

{CONDITION}

In lovely vintage condition, this cookbook is clean and bright throughout. A few pages have a light smudge or cooking splatter, but none interfere with reading the recipes. There's a note about mushrooms and wine pairings on the inside cover, written in orange marker and blue pen by a previous owner. The spine is slightly exposed in the middle of the book (pages 318-319), but all pages are intact, and the spine is tight. Please see photos.

{SIZE}

Measures 8.5" inches (length) x 5.75" inches (width) x 1.50" inches (thickness) and weighs 1.8 lbs 

{FOR THE LOVE OF JULIA}

Find more vintage Julia Child cookbooks here.