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food & wine

Backstage with Julia: My Years with Julia Child

Nancy Verde Barr.
Publisher Wiley  
Format paperback
Product Dimensions 7.5 x 5.25 x 0.8 inches
ISBN 9780470276372
Pages/Publication Date 285/2007
Daedalus Item Code 23975
This item is not available.
In 1980, Nancy Verde Barr was drafted to help organize a Julia Child cooking demonstration in Providence, Rhode Island. Barr immediately hit it off with Julia, beginning a relationship that would last until Child's death in 2004, and would transform Barr's personal and professional life as well. Filled with vivid anecdotes and stories about Child—from flirting with Charlie Gibson on Good Morning America and lighting biscotti wrappers on fire at an Italian restaurant to stopping for a hot dog at ten in the morning and vacationing together in Italy—two-time James Beard Award finalist Barr offers a delightful behind-the-scenes portrait of America's most loved chef.

"Backstage With Julia is packed with endearing anecdotes, like the time Julia got herself and friends into La Grenouille not by dropping her own name but by calling her hairdresser, whose brother was a dishwasher there; how Julia would serve Pepperidge Farm Goldfish for hors d'oeuvres; and Julia on low-fat food: 'The only time to eat diet food is while you're waiting for the steak to cook.'... Her one true revelation? Julia didn't love pasta."—NYTBR

"Barr here offers a lovingly written memoir of her years working with and learning from Julia Child. As Child's executive chef for almost 20 years and a producer for Good Morning America and Baking with Julia, she is able to provide a unique glimpse into the early world of culinary television. Of course, she also reveals Child, who comes off witty, warm, and dedicated—to her people and her profession. It was Child's support and encouragement that enabled Barr to form a successful career out of a passionate hobby. The book's greatest strength lies in how Barr has captured the voice and personality of her friend and mentor; her stories about the woman, whether involving a stop for a hot dog at a roadside stand or the graceful way that Child handled mistakes, will enable readers to make a new connection to this larger-than-life figure who did so much to change the perception of food and cooking in America."—Library Journal

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