Acknowledgments. Preface. Chapter 1. Chapter 2. Chapter 3. Chapter 4. Chapter 5. Chapter 6. Chapter 7. Chapter 8. Chapter 9. Chapter 10. Postscript. Resources. Index
Nancy Verde Barr worked with Julia Child for eighteen years, serving as executive chef for Julia's live demonstrations, TV shows, and Parade magazine features and helping Julia write two of her cookbooks. Barr herself is the author of one novel and two cookbooks- Make It Italian , a James Beard Award finalist, and We Called It Macaroni , a finalist for both the IACP and James Beard Awards.
"Backstage With Julia" is packed with endearing anecdotes, like the
time Julia got herself and friends into La Grenouille not by
dropping her own name but by calling her hairdresser, whose brother
was a dishwasher there; how Julia would serve Pepperidge Farm
Goldfish for hors d'oeuvres; and Julia on low-fat food: "The only
time to eat diet food is while you're waiting for the steak to
cook." Barr's voice is breathless. Her one true revelation? Julia
didn't love pasta. But we'd trade a chirpy tale or two for just
some good plain writing. ("New York Times Book Review," August
26th, 2007) Barr (We Called it Macaroni) here offers a lovingly
written memoir of her years working with and learning from Julia
Child. As Child's executive chef for almost 20 years and a producer
for Good Morning America and Baking with Julia, she is able to
provide a unique glimpse into the early world of culinary
television. Of course, she also reveals Child, who comes off witty,
warm, and dedicated-to her people and her profession. It was
Child's support and encouragement that enabled Barr to form a
successful career out of a passionate hobby. The book's greatest
strength lies in how Barr has captured the voice and personality of
her friend and mentor; her stories about the woman, whether
involving a stop for a hot dog at a roadside stand or the graceful
way that Child handled mistakes, will enable readers to make a new
connection to this larger-than-life figure who did so much to
change the perception of food and cooking in America. Recommended
for most public libraries. (Photographs not seen.)
--Rosemarie Lewis, Broward Cty. P.L., Fort Lauderdale, FL ("Library
Journal," May 1, 2007)
Barr (We Called it Macaroni) here offers a lovingly written memoir
of her years working with and learning from Julia Child. As Child's
executive chef for almost 20 years and a producer for Good Morning
America and Baking with Julia, she is able to provide a unique
glimpse into the early world of culinary television. Of course, she
also reveals Child, who comes off witty, warm, and dedicated-to her
people and her profession. It was Child's support and encouragement
that enabled Barr to form a successful career out of a passionate
hobby. The book's greatest strength lies in how Barr has captured
the voice and personality of her friend and mentor; her stories
about the woman, whether involving a stop for a hot dog at a
roadside stand or the graceful way that Child handled mistakes,
will enable readers to make a new connection to this
larger-than-life figure who did so much to change the perception of
food and cooking in America. Recommended for most public libraries.
(Photographs not seen.)
--Rosemarie Lewis, Broward Cty. P.L., Fort Lauderdale, FL ("Library
Journal", May 1, 2007)
"Backstage With Julia" is packed with endearing anecdotes, like the time Julia got herself and friends into La Grenouille not by dropping her own name but by calling her hairdresser, whose brother was a dishwasher there; how Julia would serve Pepperidge Farm Goldfish for hors d'oeuvres; and Julia on low-fat food: "The only time to eat diet food is while you're waiting for the steak to cook." Barr's voice is breathless. Her one true revelation? Julia didn't love pasta. But we'd trade a chirpy tale or two for just some good plain writing. ("New York Times Book Review," August 26th, 2007)
Barr (We Called it Macaroni) here offers a lovingly written
memoir of her years working with and learning from Julia Child. As
Child's executive chef for almost 20 years and a producer for Good
Morning America and Baking with Julia, she is able to provide a
unique glimpse into the early world of culinary television. Of
course, she also reveals Child, who comes off witty, warm, and
dedicated-to her people and her profession. It was Child's support
and encouragement that enabled Barr to form a successful career out
of a passionate hobby. The book's greatest strength lies in how
Barr has captured the voice and personality of her friend and
mentor; her stories about the woman, whether involving a stop for a
hot dog at a roadside stand or the graceful way that Child handled
mistakes, will enable readers to make a new connection to this
larger-than-life figure who did so much to change the perception of
food and cooking in America. Recommended for most public libraries.
(Photographs not seen.)
--Rosemarie Lewis, Broward Cty. P.L., Fort Lauderdale, FL ("Library
Journal," May 1, 2007)
Barr (We Called it Macaroni) here offers a lovingly written memoir of her years working with and learning from Julia Child. As Child's executive chef for almost 20 years and a producer for Good Morning America and Baking with Julia, she is able to provide a unique glimpse into the early world of culinary television. Of course, she also reveals Child, who comes off witty, warm, and dedicated-to her people and her profession. It was Child's support and encouragement that enabled Barr to form a successful career out of a passionate hobby. The book's greatest strength lies in how Barr has captured the voice and personality of her friend and mentor; her stories about the woman, whether involving a stop for a hot dog at a roadside stand or the graceful way that Child handled mistakes, will enable readers to make a new connection to this larger-than-life figure who did so much to change the perception of food and cooking in America. Recommended for most public libraries. (Photographs not seen.)-Rosemarie Lewis, Broward Cty. P.L., Fort Lauderdale, FL Copyright 2007 Reed Business Information.
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