My Life in France is Julia Child's vivid memoir of her years living in France, describing her love for French cuisine, the making of Mastering the Art of French Cooking, and the lasting impact of her time abroad.
Book Info
Title: My Life in France
Author: Julia Child (with Alex Prud’homme)
ISBN: 978-1-4000-4437-6
Genre: Memoir, Autobiography, Culinary, Travel
Published: 2006
Overview
My Life in France is a rich, detailed account of Julia Child’s years in France, beginning in the late 1940s. Co-authored with her grandnephew Alex Prud’homme, the memoir draws heavily on letters, photographs, and personal stories that capture Child’s journey from a curious American in Paris to one of the most beloved culinary icons of all time. This book encapsulates her early days learning French, her experiences at Le Cordon Bleu, and her struggles and successes in creating the seminal cookbook, Mastering the Art of French Cooking.
Paris: Falling in Love with France and French Cuisine
Arrival in France
In 1948, Julia and her husband Paul Child moved to Paris, where Paul had been assigned a diplomatic post. The book opens with Julia's sense of wonder and cultural shock upon her arrival. Despite knowing little French and having almost no culinary background, she was immediately fascinated by the French way of life.
First Impressions of French Food
Julia’s first meal in France at the Restaurant La Couronne in Rouen was transformative, igniting a passion for French cuisine. This meal, which included oysters, Dover sole in a delicate butter sauce, and fine wine, was her gateway into the world of French gastronomy. She recalls, in her vivid writing, the momentous impact of French flavors and cooking traditions, famously stating:
"The whole experience was an opening up of the soul and spirit for me."
The Start of a Culinary Journey
Enrollment at Le Cordon Bleu
Fueled by her newfound love for French food, Julia enrolled at the prestigious Le Cordon Bleu cooking school. At first, her path was challenging; she was the only woman in a class of war veterans and initially faced skepticism from her instructor, Chef Bugnard. But Julia's determination won over her critics, and her rigorous training at Le Cordon Bleu laid the foundation for her future career.
Friendship with Simca Beck and Louisette Bertholle
Julia’s friendship with Simone “Simca” Beck and Louisette Bertholle, two French cooks, became a pivotal moment in her life. The three women, united by a shared passion for French cooking, began collaborating on what would become Mastering the Art of French Cooking. Simca and Louisette had envisioned a French cookbook for American audiences, but it was Julia who provided the meticulous, step-by-step approach to each recipe, ensuring clarity for an American readership.
The Making of Mastering the Art of French Cooking
Challenges and Triumphs
The process of creating Mastering the Art of French Cooking was exhaustive. Julia spent hours in her kitchen, testing each recipe repeatedly to perfect it. In a humorous yet revealing segment, she describes her attempts to perfect mayonnaise, a simple French staple that, surprisingly, took dozens of attempts to master. Child meticulously detailed measurements, techniques, and ingredients, aiming to make authentic French cooking accessible to the American public.
"We were determined that anyone with enough interest could cook like a French chef."
Her attention to detail and insistence on precision proved challenging. Publishers initially rejected the manuscript for its complexity and length, but Julia persevered, eventually securing publication with Knopf. Mastering the Art of French Cooking became a seminal work in American kitchens, demystifying French cuisine.
Life Beyond Cooking
Paul Child’s Influence
Paul Child was an instrumental figure in Julia's life and career. As an artist and intellectual, he was supportive, even encouraging Julia when her culinary pursuits became a serious endeavor. Their relationship, marked by warmth and mutual respect, is a beautiful element throughout the book. His photography, often showcased within the memoir, captures not only their life in France but also the beauty of French culture, markets, and Julia herself, portraying her at home in the world of French cuisine.
Embracing French Culture and the French Language
Julia’s growth wasn’t limited to her cooking skills. She embraced French culture, quickly becoming proficient in French, allowing her to navigate everyday life with ease and delve deeper into French cuisine. She and Paul immersed themselves in the local culture, from the bustling markets to intimate gatherings with French friends. Through her efforts to adapt, Julia found a second home in France, leading her to a lifelong love affair with the country and its people.
Julia’s Legacy in French and American Culinary Worlds
Television and Teaching America to Cook
After returning to the United States, Julia’s legacy grew as she became a television personality. Her show, The French Chef, brought French cooking into American homes, demystifying complex techniques with her characteristic warmth and humor. Her mission extended beyond teaching recipes; she encouraged Americans to approach cooking with enthusiasm and confidence. Her ability to make cooking enjoyable and accessible brought French cuisine into the mainstream, forever changing American culinary culture.
Quotes from My Life in France
- “I was 37 years old and still discovering who I was. I was like a scientist eager to be led into an endless labyrinth of possibilities.”
- “No one is born a great cook; one learns by doing.”
- “You learn to handle the ingredients, the smells, the flavors, and the satisfaction that comes from creating something beautiful and delicious.”
Conclusion
In My Life in France, Julia Child recounts a transformative period in her life that led her from the streets of Paris to the kitchens of America. Her memoir is not only about cooking but also about embracing new cultures, persevering through challenges, and finding joy in lifelong learning. Her wit, humor, and resilience shine through, painting a portrait of a woman who changed how Americans viewed food, cooking, and French culture.
One-Sentence Summary
A passionate, engaging memoir that shows how one woman's love for French cuisine blossomed into a legacy that forever transformed American kitchens.