Appetite for Life: The Biography of Julia Child (84 page)

B
IBLIOGRAPHY

UNPUBLISHED MANUSCRIPTS

Julia McWilliams Child Papers, Simone Beck Papers, Avis DeVoto Papers, and Mary Frances Kennedy Fisher Papers. The Arthur and Elizabeth Schlesinger Library, Radcliffe College, Cambridge, MA.

Julia Mitchell Weston. 1865–97 Diary. Excerpts transcribed by Katherine Weston Crane [granddaughter].

Paul Cushing Child to Charles T. Child. Correspondence. 1942–76. Largely collected in Julia McWilliams Child Papers, Schlesinger Library, Radcliffe College.

Unpublished/uncollected personal diaries/memoirs: Eleanor Thiry Summers, Joseph R. Coolidge, Elizabeth (Betty) Parker Kase, Julia McWilliams [Child], Avis DeVoto.

Private papers at the homes of JC, DC, John McWilliams III.

BOOKS BY JULIA CHILD

Mastering the Art of French Cooking
(with Simone Beck and Louisette Bertholle). NY: Knopf, 1961.

The French Chef Cookbook
. NY: Knopf, 1968.

Mastering the Art of French Cooking
, Vol. II (with Simone Beck). NY: Knopf, 1970, 1983.

From Julia Child’s Kitchen
. NY: Knopf, 1975.

Julia Child & Company
(in collaboration with E. S. Yntema). NY: Knopf, 1978.

Julia Child & More Company
(in collaboration with E. S. Yntema). NY: Knopf, 1979.

The Way to Cook
. NY: Knopf, 1989.

Julia Child’s Menu Cookbook
(one-vol. ed. of
JC & Co
. and
JC & More Co.)
. NY: Wings (Random House), 1991.

Cooking with Master Chefs
. NY: Knopf, 1993.

In Julia Child’s Kitchen with Master Chefs
(with Nancy Barr). NY: Knopf, 1995.

ARTICLES BY JULIA CHILD

Selected Individual Essays

“Architectural Digest Visits: Julia Child,”
Architectural Digest
, Aug. 17, 1976: 52–55.

“Come Home to Cooking: Getting Off to a Fresh Start,”
Boston Globe
, Jan. 15, 1992, Food Section: 65, 67.

“On Writing a Cookbook: 1988 Versus 1960,”
Radcliffe Quarterly
, December 1988: 6–7.

“The Dinner Julia Cooked” and “The Kitchen Julia Built,”
New York Times
, May 16, 1976: 74, 82–84; 76–81.

“Foreword” and “Introduction,” in Dorie Greenspan,
Baking with Julia
, NY: Morrow, 1996.

“France, A Personal Affair,”
Food & Wine
, May 1995: 58–63.

“How I Learned to Love Cooking,”
Parade
, Nov. 13, 1994: 13.

“Julia Child Writes for
The Epicure
About the Pleasures of Cooking,”
The Epicure
, Fall/Winter 1963: 19–24, 73–78.

“That Lunch in Rouen,”
New York Times
, “Your Introduction to Europe” Travel Supplement, Oct. 10, 1993: 12, 14, 16.

“Mastering the Art of Choosing a French Cooking School,”
Travel and Leisure
, Oct. 1973: 39, 74, 78.

“La ‘Nouvelle Cuisine’: A Skeptic’s View,”
New York
, July 4, 1977: 32–34.

“What Is Your Favorite Place in California?”
Westways
, July 1995: 11.

“What Am I Doing Here?”
McCall’s
, March 1968: 120.

“A White House Menu,”
New York Times Magazine
, Jan. 16, 1977: 56, 57, 60.

Series of Articles

Boston Globe TV Week
(1963–67)

Food & Wine
(1992–)

McCall’s
(1977–82)

Parade
(1982–86)

PUBLIC TELEVISION, FILMS, VIDEOTAPES, AND CD-ROM BY JULIA CHILD

Series

The French Chef
WGBH (Boston), PBS 1963. Peabody, 1965; Emmy, 1966. Prod. Russ Morash.

Julia Child & Company
. WGBH, PBS 1978. Prod. Russ Morash.

Julia Child & More Company
. WGBH, PBS 1980. Prod. Russ Morash.

Dinner at Julia’s
. WGBH, PBS 1983. Prod. Russ Morash.

The Way to Cook
. WGBH and JC Productions, 1984. Prod. Russ Morash (videotape series).

Cooking with Master Chefs
. A La Carte Productions. MPT (Maryland), PBS 1993. Prod. Geoffrey Drummond.

In Julia’s Kitchen with Master Chefs
. A La Carte Productions. MPT, PBS 1995. Prod. Geoffrey Drummond. Emmy Awards and IACP Awards.

Baking with Julia
. A La Carte Productions. MPT, PBS 1996. Prod. Geoffrey Drummond.

Julia Child & Jacques Pepin Cooking at Home
. A La Carte, Drummond, 1999.

Regular Appearances

Good Morning America
, ABC-TV

Food Channel
, TVFN

Single Shows

“The White House Red Carpet.” WGBH, 1968. Prod. Russ Morash.

“Julia’s Homecoming: An Evening with Julia Child: At the Valley Hunt Club.” Pasadena Valley Hunt Club, Nov. 7, 1990.

“Julia at 80: With Christopher Lydon.” WGBH, 1992.

“A Taste of Norway.” 1992. Prod, and Dir. Russ Morash.

“Julia Child and Jacques Pépin: Cooking in Concert.” A La Carte Communications, 1995. Prod. Geoffrey Drummond. James Beard Award, Best Culinary Video of the Year.

“Julia Child and Graham Kerr, Cooking in Concert.” A La Carte, 1995. Prod. Geoffrey Drummond.

“Julia Child and Jacques Pépin: More Cooking in Concert.” A La Carte, 1996. Prod. Geoffrey Drummond.

CD-ROM

“Julia Child: Home Cooking with Master Chefs.” A La Carte Productions. Microsoft, 1996. Prod. Geoffrey Drummond.

PERSONAL AWARDS

George Foster Peabody Award (1965), “distinguished achievement in television”

Emmy Award (1966), first ETV personality to win an Emmy

Ordre de Mérite Agricole (1967)

Ordre de Mérite National (1976)

Confrérie de Cérès (1972)

La Commanderie des Cordons Bleus de France (1980), first woman member

Honorary degrees from Harvard University, Boston University, Bates College, Rutgers University, Smith College

ORAL HISTORY TRANSCRIPTS

Jewell Fenzi. The Foreign Service Spouse Oral History. Interview with Julia Child. Nov. 7, 1991, Washington, DC, 22 pp.

Julia McWilliams Child ’34 and Paul C. Child. Smith College Oral History recorded in Cambridge, MA, Oct. 10, 1972, 51 pp. (for
College. A Smith Mosaic
. Smith Centennial Study, 1971–73)

PAUL CHILD PHOTOGRAPHS

Ackland Art Museum, University of North Carolina, Chapel Hill
Fogg Museum, Harvard University, Cambridge, MA

SELECTED SECONDARY WORKS

Ali-Bab (Henri Babinski).
Gastronomie Pratique
. 9th ed.; Paris: Flammarion, 1926 (orig. pub. 1906).

Bain, David Haward.
Whose Woods These Are: A History of the Bread Loaf Writers’ Conference: 1926–1992
. Hopewell, NJ: Ecco, 1993.

Becker, René. “Julia: A Love Story,”
Boston Magazine
, July 1992: 52–55, 121–23.

Barr, Ann, and Paul Levy.
The Official Foodie Handbook
. NY: Arbor House, 1984.

Beck, Simone, with Suzanne Patterson.
Food and Friends: Recipes and Memories from Simca’s Cuisine
. NY: Viking, 1991.

Bertholle, Louisette, Simone Beck, and Helmut Ripperger.
What’s Cooking in France
. NY: Ives Washburn, 1952.

Brockhurst, Paul.
Pasadena: A Heritage to Celebrate; 1886–1986
. Centennial Videotape, 1987.

Carpenter, Thomas D.
Pasadena: Resort Hotels and Paradise
. Azusa, CA: Marc Sheldon, 1984.

Chamberlain, Narcissa G. and Narcisse.
The Flavor of France in Recipes and Pictures
. Photos by Samuel Chamberlain. NY: Hastings House, 2 vols., 1960, 1964.

Chelminski, Rudolph.
The French at Table
. NY: Morrow, 1985.

Child, Charles.
Roots in the Rock
. Boston: Little, Brown, 1964.

Child, Paul.
Bubbles from the Spring
. Antique Press, 1974.

_____. “Poems.” Endpaper,
New York Times
, May 16, 1976: 103.

Clark, Robert. J
ames Beard: A Biography
. NY: HarperCollins, 1993.

Coffey, Roberta Wallace. “Their Recipe for Love,”
McCall’s
, Nov. 1988: 96–98.

Crocker, Donald.
Within the Vale of Annandale: A Picture History of South Western Pasadena and Vicinity
. Pasadena: Foothill Valley YWCA, 1960.

Cummings, Richard Osborn.
The American and His Food: A History of Food Habits in the U.S
. Chicago: University of Chicago Press, 1940.

Curnonsky (Maurice-Edmond Sailland).
Cuisine et Vins de France
. Ed. Robert J. Courtine. Paris: Librairie Larousse, 1974.

Curtin, Deane W., and Lisa M. Heldke, eds.
Cooking Eating Thinking: Transformative Philosophies of Food
. Bloomington: Indiana University Press, 1992.

Escoffier, Auguste.
The Escoffier Cookbook
. NY: Crown, 1969.

“Everyone’s in the Kitchen” (cover story),
Time
, Nov. 25, 1966: 74–87.

Farb, Peter, and George Armelagos.
Consuming Passions: The Anthropology of Eating
. Boston: Houghton Mifflin, 1980.

Fenzi, Jewell, and Carl L. Nelson. “Bon Appétit: Julia Child: From Foreign Service Wife to French Chef,”
Foreign Service Journal
, Nov. 1992: 40–43.

Ferretti, Fred. “A Gourmet at Large: Julia Child; America’s Favorite Cook,”
Gourmet
, Feb. 1995: 70–72, 99.

Fisher, M. F. K.
Among Friends
. NY: Knopf, 1970.

_____. The Art of Eating: The Collected Gastronomical Works of M. F. K. Fisher
. NY: World, 1954.

Fitch, Noel Riley. “The Crisco Kid,”
Los Angeles Magazine
, Aug. 1996: 82–85.

_____. “La Communion Gastronomique” [“Gertrude Stein and Alice B. Toklas—Food:

The Sacrament of Their Devotion”], in
Lettre Internationale: Revue Européenne Trimestrielle
, 1989.

_____
. Literary Cafés of Paris
. Wash., DC: Starrhill, 1989.

Flanner, Janet.
Paris Journal 1944–1965
. NY: Harcourt Brace Jovanovich, 1965.

Fussell, Betty.
Masters of American Cookery
. NY: Times, 1983.

Hartman, Curtis, and Steven Raichlen. “Julia Child: The Boston Magazine Interview,”
Boston
, April 1981: 75–85.

Hess, John L., and Karen Hess.
The Taste of America
. NY: Grossman, 1977.

Honey, Maureen, ed.
Breaking the Ties That Bind: Popular Stories of the New Woman, 1915–1930
. Norman: University of Oklahoma Press, 1995.

Jennes, Gail. “Couples” (cover story),
People
, Dec. 1, 1975: 51–54.

Jones, Evan.
Epicurean Delight: The Life and Times of James Beard
. NY: Knopf, 1990.

Lazar, David, ed.
Conversation with M. F. K. Fisher
. Jackson: University Press of Mississippi, 1992.

Levenstein, Harvey.
Paradox of Plenty: A Social History of Eating in Modern America
. NY: Oxford University, 1993.

_____. Revolution at the Table: The Transformation of the American Diet
. NY: Oxford University Press, 1988.

Lovell, Stanley P.
Of Spies & Stratagems
. NY: Prentice-Hall, 1963.

Lydon, Christopher. “Queen Julia,”
The Improper Bostonian
. March 27–April 9, 1996: 11–16.

MacDonald, Elizabeth P.
Undercover Girl
. NY: Macmillan, 1947.

McIntosh, Elizabeth P. [MacDonald].
The Role of Women in Intelligence
. Intelligence Profession Series #5. McLean, VA: Association of Former Intelligence Officers, 1989.

McWilliams, John.
Recollections of John McWilliams: His Youth, Experiences in California, and the Civil War
. Princeton: Princeton University Press, n.d.

Mendelson, Anne.
Stand Facing the Stove: The Story of the Women Who Gave America The Joy of Cooking
. NY: Henry Holt, 1996.

Montagne, Prosper.
Larousse Gastronomique: The Encyclopedia of Food, Wine & Cookery
. Eds. Charlotte Turgeon and Nina Froud. NY: Crown, 1961.

Oliver, Raymond.
Gastronomy of France
. Trans. Claude Durrell. Cleveland: World, 1967.

Painter, Charlotte.
Gifts of Age: Portraits and Essays of 32 Remarkable Women
. San Francisco: Chronicle Books, 1985.

Pasadena City Library.
A Pasadena Chronology, 1769–1977
, 1976.

Pellaprat, Henri-Paul.
L’Art Culinaire Moderne: La Bonne Table Française et Etrangère
. Preface by Cumonsky. Paris: Comptoir Français du Livre, 1936 (reprinted 1948).

Reardon, Joan.
M. F. K. Fisher, Julia Child, and Alice Walker: Celebrating the Pleasures of the Table
. NY: Harmony Books, 1994.

Reynolds, Catharine. “Paris Journal: One Hundred Years of Le Cordon Bleu,”
Gourmet
, Jan. 1995: 50–53, 58–59.

Rombauer, Irma S.
The Joy of Cooking: A Compilation of Reliable Recipes with a Casual Culinary Chat
. Indianapolis: Bobbs-Merrill, 1936; rev. ed. 1943 et seq. (After 1951:
The Joy of Cooking
, with Marion Rombauer Becker.)

Root, Waverley, and Richard de Rochemont.
Eating in America: A History
. NY: Morrow, 1976.

Saint-Ange, Madame E.
La Cuisine
. Grenoble: Editions Chaix, 1957.

Shapiro, Laura.
Perfection Salad: Women and Cooking at the Turn of the Century
. New York: Farrar, Straus & Giroux, 1986.

Smith, R. Harris.
OSS: The Secret History of America’s First Central Intelligence Agency
. Berkeley: University of California Press, 1972.

Sokolov, Raymond.
Why We Eat What We Eat
. NY: Summit, 1991.

Stacey, Michelle.
Consumed: Why Americans Love, Hate, and Fear Food
. NY: Simon & Schuster, 1994.

Stegner, Wallace.
The Uneasy Chair: A Biography of Bernard DeVoto
. Garden City, NY: Doubleday, 1974 (Salt Lake City: Peregrine Smith, 1988).

Street, Julian.
Where Paris Dines
. NY: Doubleday, 1929.

Tomkins, Calvin. “Profiles: Good Cooking,”
The New Yorker
, Dec. 23, 1974: 36–41, 44–52.

Van Voris, Jacqueline. Smith College Centennial Study.
College. A Smith Mosaic
. Oct. 10, 1972.

Visser, Margaret.
The Ritual of Dinner
. NY: Grove Weidenfeld, 1991.

Weeks, Edward.
The Lowells and Their Institute
. Boston: Little, Brown, 1966.