With a swooping voice, an irrepressible sense of humor, and a passion for good food, Julia Child ushered in the nation’s culinary renaissance. In Julia Child, award-winning food writer Laura Shapiro tells the story of Child’s unlikely career path, from California party girl to coolheaded chief clerk in a World War II spy station to bewildered amateur cook and finally to the Cordon Bleu in Paris, the school that inspired her calling. A food lover who was quintessentially American, right down to her little-known recipe for classic tuna fish casserole, Shapiro’s Julia Child personifies her own most famous lesson: that learning how to cook means learning how to live.
“Shows enormous grace and food savvy…Reading Shapiro reminds us how Julia Child taught us not just how to cook but how to think about food.”
– New York Times Book Review
“Laura Shapiro’s biography of Julia Child is as bright, smart, funny, charming, and companionable as Julia herself.”
– Dorie Greenspan, author of Baking with Julia
“Shapiro’s graceful little book should be seen as the definitive analysis of Julia Child’s long career.”
– Pittsburgh Post-Gazette