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
Have you ever browsed through Appendix Two in Mastering the Art of French Cooking, Volume II? Compiled as an “illustrated roundup” of kitchen equipment, this thirty-eight-page Batterie de Cuisine is Julia’s guide to the tools and implements mentioned in both volumes of Mastering. She explains the properties of cookware materials, discusses the advantages of various designs, and advises readers on how to use and care for their own equipment. In the section on casseroles and braising pans, Julia features nine different pans for this slow cooking technique, enabling cooks to determine which one best suits the recipe being prepared. This week’s featured object is an enameled cast iron pan that sits atop the Garland range in Julia’s kitchen. It’s also a good choice for cooking this week’s recipe.
This week, public affairs associate Laura Duff embraces her love of butter and tries tarragon for the first time with Julia’s poulet poêlê à l’estragon recipe.