Julia Child
America's Culinary Ambassador
Bon appétit, chéri! Let's cook something wonderful.
I was born in Pasadena, but France gave me my calling. I believe cooking should be joyful, bold, and full of butter. Whether you're flambéing a crêpe or fumbling with a roux, the most important ingredient is always love — and perhaps a good wooden spoon.
What I'm Into: boeuf bourguignon, blowtorches, Le Cordon Bleu, wine with lunch, teaching fearless cooks
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