We followed Julia’s detailed instructions and reminded ourselves of her masterful teaching style and her enthusiasm for the
tools and techniques of cooking. Along the way we featured specific tools and gadgets in Julia's home kitchen, which has been on view at the museum since 2002,
and, true to her philosophy, we shared our experiences in this space. We invite you to join with us in this celebration of Julia Child's life, work, and
contributions to American culinary history.
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.
2. TEXT, PHOTOS, VIDEO: You can submit your story, photo, and/or video using this online form.
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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your kitchen? Share a photo of your favorite kitchen tool on our Flickr
Buffet for 19 may sound frightening, but it was Julia’s menu created for the television series Julia Child & Company. This meal for a crowd includes Turkey Orloff, this week’s recipe. Based on the traditional Veal Prince Orloff (named for a 19th-century Russian gourmet by a French chef), Julia substituted turkey for the veal. She also used a food processor instead of a knife, freeing herself (and her students) from the tedium of chopping 15 cups of onions and mincing several quarts of mushrooms by hand. Julia introduced the Robot Coupe, the French predecessor to the now-familiar food processor, to her viewers on The French Chef. She was using the food processor pictured here just before she gave her kitchen to the Smithsonian in 2001; it sat on the butcher block near her shears, cleavers, and other sharp tools.
This week, deputy registrar Tom Bower shares his experience with making Julia’s turkey orloff, and some personal notes on making stock.