How to Submit Your Photo or Story
We want YOU to follow Julia’s recipe with us and share your stories and photos here. We want to know the where, what, when, why and how—of serving, eating, and enjoying too.
There are two ways to share your experiences cooking Julia Child’s recipes.
1. TEXT ONLY: Email your stories to email@example.com.
2. TEXT, PHOTOS, VIDEO: You can submit your story, photo, and/or video using this online form.
AboutJulia Child (1912-2004) introduced French cuisine and cooking techniques to the American mainstream through her cookbooks and television programs.
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Submitted by a reader
Cannot get an adequate oil and vin. dressing. Seems so simple and it just never turns out right. Jr
Submitted by Kathryn T. Alexander
Recipe #2 for me…another winner LOVED it! Even my picky 12 year old who HATES chicken, ate every last bite! I got high 5’s from my hubby and my stepson said “Really delicious, tastes like resturant cooking!” I will make this one again and again!
Submitted by Melissa K
My husband came upon your blog because I was a little baffled by what to do with the browned carrots and onions (Julia didn’t say what to do with them after you brown them in the bacon fat). I saw that you tied them in a cheesecloth and that really helped me out. I just popped the casserole dish with the carrot/onion cheesecloth bag into the oven to cook for three hours. Our house smells great, too. :)
Submitted by Bernard
I grew up in Lamotte-Beuvron, the little town where the tarte Tatin was created, and just released the beta version of a website dedicated to it. It has tips on how to avoid (or solve) some of the problems you experienced. It also has lots of historical info about it. Thanks for sharing your experience and sources. I was not aware of Julia’s clip, but added it to my site.
Submitted by Karen Talamantez
My bread is on its final rise before shaping, then a final rise before going into the oven. Thank you for the series. I will miss it.
Submitted by Kathryn T. Alexander
My first attempt at this recipe. Took me days to get over my hesitation at all the steps, but WORTH it! So delicious, this is how food was meant to taste!
Submitted by Louis in Boston
This recipe for “french bread” is a quintessential Julia recipe. I made it years ago from a xerox copy from “Mastering the Art” (given to me by a good friend) following in detail the seven (!) pages of instructions. And it worked so beautifully. In the past year I have been making the no-knead recipe (not Julia’s) that took American home kitchens by storm recently (and now make it with a sourdough starter), but this blog inspired me to try Julia’s recipe again. I was VERY interested to find out that Julia actually changed the recipe in her various cookbooks (and at one point she recommended using asbestos tiles (!) in the oven). In one recipe she recommends all-purpose flour; in another bread flour. In one, she uses sugar in the yeast mixture; in another none. Compare the recipes in “Mastering the Art” and “The Way to Cook.” I decided to stick to my old standard in “Mastering the Art” with the one change of using bead flour instead of all purpose.
I also kneaded by hand, even though the Smithsonian folks used a stand mixer (not an option in the first edition of “Master the Art”). In any event, I found making the bread so much easier than I had years ago when I first tried it. I think this is because I am now a regular bread maker, so I have a better feel for the art. And you know what - the hours spent (mostly because of waiting for the long rises) are so worth it. This bread is fantastic, and even though I am now a fan of sourdough, I love the light delicate crunchy and oh so flavorful taste of this true french baguette. Thank you Smithsonian and thank you Julia!!