A spirited biography begins with an epigraph by Julia Child: “No one is born a great cook, one learns by doing.” And “do” she did. Born Julia McWilliams, Julia grew up knowing nothing at all about cooking. As a clerk typist for the U.S. Office of Strategic Services during World War II, she met future husband Paul Child, who introduced her to the delights of French cuisine. By the time they got married, Julia had created one recipe—for shark repellant. She still did not know her way around a kitchen. But after a “life-changing” French meal of sole meunière, she was determined to learn how to cook fresh, flavorful food herself. The only woman enrolled in her classes at Le Cordon Bleau, she was mentored by chef Max Bugnard, who taught her not only culinary techniques but also how to select the freshest, most delicious ingredients available at outdoor markets. Perhaps more than anything, Julia cooked with good humor, patience, and passion. Although her professional successes (cookbooks, her own cooking show) are detailed in an author’s note, the main narrative sheds a light on her love of learning, passion for good food, and cheerful attitude, all of which served her well on her way to becoming a great and beloved chef. Vibrant digital illustrations capture her personality and physical presence (she was 6’2”), as well as the adoration between Julia and Paul. (Ages 5-8)

Junior Library Guild Selection

How did Julia Child become one of America's most celebrated and beloved chefs? Her grandnephew reveals her story in this picture book that Jacques Pepin calls a "vivid portrait . . . an enjoyable read." Julia's kid-friendly recipe for Oeufs Brouillés (Scrambled Eggs) is included!

Julia Child was born hungry, but she was not born a chef. In fact, Julia didn’t discover her passion for cooking until she had a life-changing luncheon in France and became determined to share her newfound love of food with everyone.
 
In Paris, Julia devoured recipe books, shopped in outdoor markets, consumed all kinds of foods, and whipped through culinary school. And although she wasn't always successful in the kitchen, she was determined to "master the art" of French cooking. Through perseverance and grit, Julia became a chef who shared her passion with the world, making cooking fun, and turning every meal into a special event.
 
Alex Prud'homme's firsthand knowledge paired with Sarah Green's vibrant and energetic illustrations showcases Julia's life and celebrates her enduring legacy.