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
The covered, enameled cast-iron pot that sits on Julia’s stove was ideal for the long simmer in the oven required for this stew. Julia made Boeuf Bourguignon on the very first episode of The French Chef, which aired on WGBH (Boston) on February 11, 1963.
This week’s contributor is Joe Criste, an exhibits specialist who headed-up the team that dismantled Julia’s Cambridge kitchen and reassembled it at the National Museum of American History. It took Joe and two other chefs three days to make boeuf bourguignon…was it worth it?