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
Recipe #14: Le Glorieux (flourless chocolate cake)
Julia called this cake a “dark and delicious cousin of the Quatre Quarts,” the yellow butter pound cake that originally called for a quarter pound of its four ingredients—eggs, sugar, flour, and butter. Le Glorieux, however, uses cornstarch instead of flour, and 5 large eggs. An essential step is to sift the cornstarch before sprinkling it into the egg mixture, a step easily handled with a sifter or a simple wire strainer. In Julia’s kitchen, these three strainers hung at the ready off the hood of the Garland range.
This week, finance director Beth Kline reveals the poetry behind baking a decadent chocolate dessert.