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 tv 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's world 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 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.

All in all, this cookbooks is a delicious delight, full of vintage nostalgia, great instruction and memorable fare. 

{SPECIAL FEATURES}

- April 1978 edition, 12th Printing 

- 424 pages plus index

- 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 DFown 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. There were two small rips on the front of the dust jacket along the top and bottom edge taht have been repaired using archival papers to preserve the jacket's integrity. There are a few random very light cooking spots on a few pages, but other than that this book is in very bright and clean condition both inside and out.  All pages are intact and the spine is tight.

{SIZE}

Measures 8.5" inches (length) x 5.75" inches (width) x 1.25" inches (thickness) and weighs 1.10 lbs 

{FOR THE LOVE OF JULIA}

Find more vintage Julia Child cookbooks here.