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 juliachildrecipes@tumblr.com.

2. TEXT, PHOTOS, VIDEO: You can submit your story, photo, and/or video using this online form.

About

Julia Child (1912-2004) introduced French cuisine and cooking techniques to the American mainstream through her cookbooks and television programs.

Note: The museum posted new recipes from Julia's canon each week during August-December 2009. While we've stopped adding new recipes, we hope that you'll still cook, eat, and share your experiences with us on this site. Bon appétit!

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31 August 09
Recipe #3: Coq au Vin
Whether you purchase a whole chicken or use pre-cut pieces for Coq au Vin, you should check out Julia’s detailed instructions on disjointing poultry (not for the faint of heart) in Mastering the Art of French Cooking Volume II (pp.312-315). In another example of how she organized her kitchen work spaces, Julia kept her poultry shears, along with other cutting tools, on a pegboard hook near the butcher’s block in her kitchen. She didn’t waste time hunting for a tool in a drawer, but had it right at hand near the surface where it would be used. This week, education technologist Carrie Kotcho shares her experience with a Julia Child recipe that changed the course of her life. READ THE FULL POST ON OUR BLOG for recipe sourcesSUBMIT YOUR PHOTOS AND STORIES of Coq au Vin—Posted by the National Museum of American History

Recipe #3: Coq au Vin

Whether you purchase a whole chicken or use pre-cut pieces for Coq au Vin, you should check out Julia’s detailed instructions on disjointing poultry (not for the faint of heart) in Mastering the Art of French Cooking Volume II (pp.312-315). In another example of how she organized her kitchen work spaces, Julia kept her poultry shears, along with other cutting tools, on a pegboard hook near the butcher’s block in her kitchen. She didn’t waste time hunting for a tool in a drawer, but had it right at hand near the surface where it would be used.

This week, education technologist Carrie Kotcho shares her experience with a Julia Child recipe that changed the course of her life.

READ THE FULL POST ON OUR BLOG for recipe sources

SUBMIT YOUR PHOTOS AND STORIES of Coq au Vin

—Posted by the National Museum of American History
  1. juliachildrecipes posted this
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