Julia’s 7am cooking class at Le Cordon Bleu

Julia’s 7am cooking class at Le Cordon Bleu

When Julia Child began her cooking class with eleven GIs at Le Cordon Bleu in 1950, she could barely boil water. Two months later, she was committed to mastering the entire Escoffier repertoire, in a series of trials and tribulations illustrated in Dearie: The Remarkable Life of Julia Child, published on August 8th. Her first stovetop challenge was boeuf bourguignon. Do you remember yours?

10
Aug 2012
POSTED IN About the Book Gallery

  • http://www.facebook.com/jane.ford.984 Jane Ford

    Got married in 1957 and knew nothing about cooking, which meats to use or how to cook them, etc. Went to Gamesters meat market and asked the co-owner which cuts of meat were which and how to cook them. She spent time explaining each one and how to do it – I bought a selection and my new husband became a much happier man.