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As Always, Julia
Julia Child
其他書名
The Letters of Julia Child and Avis DeVoto : Food, Friendship, and the Making of a Masterpiece
出版Mariner Books, 2012
主題Biography & Autobiography / GeneralBiography & Autobiography / PoliticalBiography & Autobiography / WomenBiography & Autobiography / Editors, Journalists, PublishersBiography & Autobiography / CulinaryCooking / Essays & NarrativesCooking / Regional & Ethnic / FrenchCooking / HistoryHistory / United States / 20th CenturyHistory / WorldHistory / Modern / 20th Century / GeneralHistory / EssaysHistory / Social HistoryLiterary Collections / LettersScience / Essays
ISBN05475774869780547577487
URLhttp://books.google.com.hk/books?id=LexXXwAACAAJ&hl=&source=gbs_api
註釋A National Bestseller
Winner of an International Association of Culinary Professionals Award for Literary Food Writing
An absorbing portrait of an unexpected friendship. Entertainment Weekly
Julia s inimitable voice shines through . . . These letters offer [a] glimpse of how the truly great can merge heart and soul in the pursuit of excellence. Wall Street Journal
Julia is known around the world by her first name alone. But how much do we really know of the inner Julia Child? Through this riveting correspondence between Julia and Avis DeVoto, her pen pal and literary mentor, we hear Julia s deepest thoughts and feelings and witness the blossoming of a unique and lifelong friendship. We see, too, the turbulent creation of one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, these astonishing letters show an America on the verge of political, social, and gastronomic transformation and two women deeply engaged in the making of that new world.
[Child] comes booming back to life in these dishy missives . . . A delicious read. People (31/2 of 4 stars)
Blazingly alive and entirely irresistible. Boston Globe
JOAN REARDON is a culinary historian, cookbook author, and biographer. She publishes and edits a quarterly newsletter for Les Dames d Escoffier Chicago and serves on the advisory board of Gastronomica.

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