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
“Four-in-Hand Chicken” was Julia’s seventy-eighth show of The French Chef, in which she demonstrated how viewers could make four distinct dishes from one basic recipe for chicken simmered in white wine and vegetables. One was for Waterzooi, a Flemish recipe that called for a skillful blending of egg yolks and cream at just the right moment in the cooking process. The first step in the basic recipe involves cutting vegetables into thin slices, a task Julia might have carried out with a mandoline. She had two: a simple, inexpensive, Japanese-made plastic tool and one made of heavy metal, a very traditional French chef’s mandoline. Both had multiple and replaceable blades for slicing, waffling, julienning, and making “french fries.”
This week, business program manager Kathy Sklar overcomes her skepticism and lets Julia lead the way to a fabulous waterzooi.