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Highlights

A collection of news and information related to Julia Child published by this site and its partners.

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    Apr 10, 2013 |Story| Los Angeles Times

  1. Ottolenghi and Tamimi's 'Jerusalem' named best cookbook by IACP

    Yotam Ottolenghi and Sami Tamimi&rsquo;s <a href="http://www.amazon.com/Jerusalem-A-Cookbook-Yotam-Ottolenghi/dp/1607743949">&ldquo;Jerusalem: A Cookbook&rdquo; </a>was named the best cookbook of the year by the International Assn. of Culinary Professionals on Tuesday night in San Francisco. The book focuses on the shared flavors and foods enjoyed by Ottolenghi, an Israeli, Tamimi, a Palestinian. The pair are business partners in several highly praised London restaurants.
    Yotam Ottolenghi and Sami Tamimi’s “Jerusalem: A Cookbook” was named the best cookbook of the year by the International Assn. of Culinary Professionals on Tuesday night in San Francisco. The book focuses on the shared flavors and foods...

    Tags: Recipes, Breast Cancer, Vegetarian Diet, Libraries, Arts and Culture

    2. Apr 6, 2013 |Story| Los Angeles Times

  2. Recipes that speak plainly

    Ever since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or paragraphs. That's it.
    Los Angeles Times
    Ever since I picked up my first Elizabeth David book, I've been enamored of her prose recipe style. And by that I mean recipes written in a minimalist way, not in numbered steps, almost as a narrative. No long reel of ingredients. A few sentences or...

    Tags: Recipes, Parsley

    3. Apr 1, 2013 |Story| Los Angeles Times

  3. 5 Questions for the Buffalo Club's Patrick Healy

    <em>Patrick Healy is executive chef and managing partner of <a href="http://www.thebuffaloclub.com">the Buffalo Club</a> in Santa Monica. After training under chefs such as Alain Ducasse, Jean and Pierre Troisgros, Michel Guerard and Roger Verge in France for several years, Healy worked in Los Angeles restaurants Le Saint Germain and Colette. He went on to open his own acclaimed restaurant, the erstwhile Champagne. At Buffalo Club he&rsquo;s credited with revitalizing American cuisine by injecting modern influences, whether chicken pot pie or lobster dumplings. New menus at the Buffalo Club reflect both the traditional and the international, underpinned by Healy&rsquo;s attention to classical technique.</em>
    Patrick Healy is executive chef and managing partner of the Buffalo Club in Santa Monica. After training under chefs such as Alain Ducasse, Jean and Pierre Troisgros, Michel Guerard and Roger Verge in France for several years, Healy worked in Los...

    Tags: France, St. Patrick's Day, Lifestyle and Leisure, Restaurants, Dining and Drinking

    4. Feb 12, 2013 |Story| Los Angeles Times

  4. Sorrel: Ancient edible wonder -- and potential headache

    For the ancient civilizations of the Mediterranean, sorrel soup was a harbinger of spring. The wild perennial, a plant tough enough to endure snow, has fed humans in Europe and Asia for thousands of years.
    For the ancient civilizations of the Mediterranean, sorrel soup was a harbinger of spring. The wild perennial, a plant tough enough to endure snow, has fed humans in Europe and Asia for thousands of years. Today, domesticated varieties are essential for...

    Tags: Rheumatoid Arthritis, Foods and Beverages, Soups, Lifestyle and Leisure

    5. Feb 6, 2013 |Story| Los Angeles Times

  5. Black truffles at Patina, Karneval at Wirsthaus, a Julia Child talk

    <strong>Patina&rsquo;s black truffle dinners are back: </strong>Downtown L.A.&rsquo;s <a href="http://www.patinarestaurant.com/">Patina</a> will be offering three-, five- and seven-course tasting menus during the restaurant&rsquo;s annual black truffle dinner series today through Friday. This year&rsquo;s menu will feature butternut squash velout&eacute; with black truffle brioche, a filet of John Dory with black truffle <em>venoise</em>, salsify and bitter greens; Scottish wood pigeon and black truffle <em>roul&eacute;</em>; veal served with wild mushrooms; and for dessert, vanilla pain perdu with roasted pear and black truffle <em>cr&egrave;me anglaise</em>. The three-, five- and seven-course truffle tasting menus are priced at $85, $125 and $175 per person, respectively. Optional wine pairings will also be available. Call for reservations. <em>141 S. Grand Ave., L.A., (213) 972-3331, </em><a href="http://www.patinarestaurant.com/"><em>www.patinarestaurant.com</em></a>.
    Patina’s black truffle dinners are back: Downtown L.A.’s Patina will be offering three-, five- and seven-course tasting menus during the restaurant’s annual black truffle dinner series today through Friday. This year’s menu will...

    Tags: Mardi Gras, Patina, Lifestyle and Leisure, Restaurants, Black Truffles

    6. Nov 20, 2012 |Story| Los Angeles Times

  6. Cookbook Watch: 'Mastering the Art of Southern Cooking'

    It takes a lot of chutzpah to name a cookbook &ldquo;Mastering the Art of &hellip;.&rdquo; After all, Julia Child pretty much has the rights to that phrase in perpetuity. But my old friend Nathalie Dupree has never been the shy type. And why should she be? Having done &nbsp;all of those 11 cookbooks and 300 TV cooking shows teaching the pleasures of biscuits, fried chicken and coconut cakes, if she hasn&rsquo;t earned the right to call her new book (written with Cynthia Graubart) <a href="http://www.amazon.com/Mastering-Southern-Cooking-Nathalie-Dupree/dp/1423602757/ref=sr_1_1?s=books&amp;ie=UTF8&amp;qid=1353374434&amp;sr=1-1&amp;keywords=nathalie+dupree">&ldquo;Mastering the Art of Southern Cooking,&rdquo;</a> who ever will?
    It takes a lot of chutzpah to name a cookbook “Mastering the Art of ….” After all, Julia Child pretty much has the rights to that phrase in perpetuity. But my old friend Nathalie Dupree has never been the shy type. And why should she...

    Tags: Cooking Shows (genre), Biscuits

    7. Dec 29, 2012 |Story| Los Angeles Times

  7. 52 ways to leave your blubber

    This is the year you will resolve to ditch the diets, the "all or nothing" mentality and the "no-pain, no-gain" fitness goals. This is the year you will resolve to use common sense to eat less junk food, move more &mdash; and have fun doing it.
    This is the year you will resolve to ditch the diets, the "all or nothing" mentality and the "no-pain, no-gain" fitness goals. This is the year you will resolve to use common sense to eat less junk food, move more — and have fun doing it. Remember...

    Tags: Foods and Beverages, Tony Robbins, Soccer, Physical Fitness and Exercise, Family

    8. Jan 4, 2013 |Story| Los Angeles Times

  8. Could you work at Downton Abbey?

    I would bet you shillings to cents that at least 90% of the people who watch &ldquo;Downton Abbey,&rdquo; which returns to these TV shores on Sunday, would rather be the &ldquo;upstairs&rdquo; folk, the titled Crawley family, than the &ldquo;downstairs&rdquo; population of the maid- and menservants.
    I would bet you shillings to cents that at least 90% of the people who watch “Downton Abbey,” which returns to these TV shores on Sunday, would rather be the “upstairs” folk, the titled Crawley family, than the “downstairs&...

    Tags: Labor Legislation, Career and Workplace, Gilded Age, Downton Abbey (tv program), England

    9. Dec 5, 2012 |Story| Los Angeles Times

  9. Butterfly in the sky: 'Reading Rainbow' gets remix treatment

    <iframe width="560" height="315" src="http://www.youtube.com/embed/-FD1K8OvVCs" frameborder="0" allowfullscreen></iframe>
    Butterfly in the sky I can fly twice as high ... Children of the '80s, this one is for you: The beloved kids' show "Reading Rainbow" and its host LeVar Burton are the latest PBS icons to get the remix treatment, thanks to the efforts of PBS Digital...

    Tags: Fred Rogers, Bob Ross, PBS (tv network), LeVar Burton, Apple iPad

    10. Dec 6, 2012 |Story| Los Angeles Times

  10. Better spies, not more

    The Defense Intelligence Agency is planning to dramatically expand the ranks of its covert "collectors" &mdash; a.k.a. case officers or, more popularly, spies. It has 500 or so and hopes to double that number.
    The Defense Intelligence Agency is planning to dramatically expand the ranks of its covert "collectors" — a.k.a. case officers or, more popularly, spies. It has 500 or so and hopes to double that number. There is nothing inherently wrong with this...

    Tags: Iran's Nuclear Program, Police Investigations, U.S. Department of Defense, September 11, 2001 Attacks, Unrest, Conflicts and War

    11. Dec 22, 2012 |Story| Los Angeles Times

  11. Christmas dinner: Get your goose

    Once I lived in a place where winter temperatures regularly dipped below freezing, and my best friend was my goose down comforter. My downstairs neighbor was a Renaissance English scholar, and every year he did the whole Dickens Christmas feast complete with goose. I had my own Christmas celebration, but he'd give me the goose fat and any of the leftovers, which I used in my New Year's Day cassoulet, prepared from Julia Child's lengthy recipe.
    Los Angeles Times
    Once I lived in a place where winter temperatures regularly dipped below freezing, and my best friend was my goose down comforter. My downstairs neighbor was a Renaissance English scholar, and every year he did the whole Dickens Christmas feast complete...

    Tags: S. Irene Virbila, Onions, Religious Festivals, Holidays, Salt

    12. Jul 30, 2012 | Los Angeles Times

  12. Food FYI: On the menu -- rat meat

    Daily Dish
    Food FYI: On the menu -- rat meat...
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Julia Child Photos
Savory side: Julia Child taught us everything we know a...
(April 27, 2013)
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George Rothstein, of Columbia, at left, shares a story...
(March 21, 2013)
George Rothstein, of Columbia, at left, shares a story about Julia Child with Sandy Sharp during a dinner hosted by the Columbia Foodies.
First Book: The Julia Child Award, The Smitten Kitchen...
(February 27, 2013)
First Book: The Julia Child Award, The Smitten Kitchen Cookbook by Deborah Perelman
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