Product Review

Julia Child was not a natural-born cook--when she married, she could barely boil an egg. But she fell in love with French food, enrolled at the Cordon Bleu where she learned the great tradition of Classical French cuisine, and, with her warmth and exuberance, she was a natural star. In 1963 she appeared on The French Chef, and soon a nation fed on Shake n Bake and Tang was experimenting with quiche Lorraine and boeuf bourgignon.