The Woman Who Introduced Garlic Mashed Potatoes to America… Julia Child (film trailer included of ‘Julie & Julia’)
Posted By Vicki McClure Davidson on August 8, 2009
Caught up in the excitement of yesterday’s release of the new summer film Julie & Julia—based on the blog diaries of Julie Powell’s mission to cook all of Julia Child’s “Mastering the Art of French Cooking” recipes (co-authors of the cookbook included Louisette Bertholle, Simone Beck, and Sidonie Coryn) and then blog about them—well, I simply had to share in the “Julia Love.”
Trivia FYI: This was the first blog to ever be made into a major film… too cool.
Julia Child was a rare jewel—easygoing, quirky, skilled, passionate about teaching cooking—a maverick during the infancy of television. Julia took the intimidation out of preparing amazing French meals and won the hearts of American homemakers. Julia still sets the benchmark of excellence in TV chefs. I’m hoping to see the film Julie & Julia this next week.
As far as garlic mashed potatoes go, I was surprised to learn just today, while watching a marathon PBS tribute to Julia Child, that she has been credited with introducing American viewers to the idea of adding garlic to mashed potatoes. Imagine that… She had been known to say that there is no such thing as too much garlic, so that makes perfect sense. It just seems odd that up until Julia suggested doing it on syndicated television, few American homemakers had considered adding garlic to mashed potatoes.
Other notable quotations of Julia’s:
Many aspects of my method are based on my feeling and experience. For instance, I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it—and, more important, I like to give it.
Noncooks think it’s silly to invest two hours’ work in two minutes’ enjoyment; but if cooking is evanescent, so is the ballet.
In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men’s underwear.
Film Trailer: Julie & Julia
I’ve loved chef extraordinaire Julia Child for years, have several of her cookbooks, and have collected a number of Descoware pieces (one of her favorite cookwares, which she made popular in America during the 1950s through 1970s).
Links below of Julia Child-related articles and videos are part of the frugal cooking portion of my main Frugal Café website:
Short biography of Julia Child with several cooking videos: Classic TV Cooking Clips: The Incomparable Julia Child
Historical information about Descoware, with photos:
Descoware: Vintage Cookware Still Popular… and a Bargain to Boot
Descoware: Cast Iron That Warms Up Your Kitchen… Descoware Collecting and Cleaning Tips
Frugal Café’s “Chefs’ Culinary Secrets & Cooking Philosophies” section has a hefty amount of Julia Child’s frugal cooking tips and culinary secrets.
For this frugal cooking section (which also includes tips from Gordon Ramsay, Paula Dean, Rachael Ray, Jeff Smith, and many other notable chefs and cooks) I dutifully scour and read cookbooks, reviews, magazines, and take notes during cooking shows (citations included) to add to this growing, popular section of “chefs’ frugal secrets revealed” on the website. Brief biographical info is included for each chef.
A delightful blog piece: Taste with the Eyes: A Tribute to Julia Child: The Perfect Lunch
The link below is to a video of a PBS show of Julia’s from the 1960s, taped in black and white—Julia demonstrates the proper way to prepare eggs.