New Post: Because Someone Had A Good Idea
So, indeed: What IS your favorite MtAoFC recipe? Or Julia recipe in general? I've been asked this question so many times I want to split my head open, so I now turn it over to you guys... Whaddaya think?
(Also? Read "Inherent Vice." It's very good. I think this Pynchon kid's goin' places....)
posted by Julie Powell at 11:32 AM
388 Comments:
This comment has been removed by the author.
I have never made anything from the book, but when I do, I will let you know. I am excited to be reading your blog.
Right now, ratatouille.
To be fair, never made anything from JC (or even wanted to know more about her) until I read Julie and Julia a few years back. So other readers might have better ideas.
It is the Duck.It is from the book, called Julia Child and Company. It is on pages 7-8 and is simply the best and most delicious duck that I have ever had. I serve is with some simple veggies or salade and then end off with with her suggestion: the Los Gatos Gateau!
Simply Marvelous!!
I am about to find out. Because of you of course and hope you can help out with is goal of mine.
Is to bring together nationaly a in honor of Julie/Julia Project.
A national cooking club to come together as women or families whatever & take a recipe a month to create a dish from the book.
And write our experiences of the ups, downs what wine pairing, dessert would be good for that meal.
It's a way to bring that unity in the community. We need it so bad and what better way then using our passion of cooking or wanting to learn.
Possibly this can help with our local farmers market to expand, to use and support small businesses. Bakery's, markets, get the power back in the mom & pop places.
I live in LA we have farmers markets but nothing like in NY, Paris etc. The good cheese shops, meat markets, organic produce, wine shops. ETC.
Ok this unemployeed woman is pumped up again.
THANK YOU JULIE FOR ALL YOU HAVE, ARE CREATING FOR US ALL.
Did you ever think by taking on this project that it would start this? It's like the Inspirational Cooking Pay it Forward.
Hope to see you come to LA again soon for a book signing. Your books are exploding out here flying off the shelves.
YOU ROCK!!
In looking back, the first thing that Julia taught me to cook was Hollandaise sauce. It is the recipe in the tattered paperback copy that I bought at a used book sale in London.
I had wanted to impress the "man" in my life, and got up early to make Eggs Benedict!
The thing that I loved so much was her gentle guiding hand -as I prepared all of my ingredients, as the sauce fell apart into yellowy cottage cheese (yes I cried and screamed quietly -the "man" was still asleep) and especially the way that she taught me to bring it back (and I did, and it did come back)
Breakie was a hit, and I was hooked. The thing that I loved the most about MTAOFC is that it really is a book that teaches one to cook.
I too am a Taurus -May 13th. While I am not too sure how astrology works, I am going to say that I believe that this month produces many that love to cook, and eat well!
p.s.
ok always proof read before you post to an writer. LOL My brain was working faster then my hands.
Ok.. So I have never cooked anything out of the Julia Child Cookbook, but the Tarragon Chicken sounds really good so I think I'm going try that. But First, I have seen this Movie 2 times so far :). There is a part where it has both Characters typing about making something called a Floating Island then shows them eating something that is stringing out cheese.. All the recipes I have found with something called a floating Island seem to be some kind of a desert.. Am I loosing my mind or am I just retarted and don't know what I'm looking for in this cook book, because I LOVE cheese and I really want what ever it is they were eating. PLEASE HELP
In the book I have From the Kitchen Of Julia Childs, I learned how to make a good stew. Now I make what I call french/irish stew because I add potatoes(I don't think Julia did that). I find some of the recipes akward and a bit hard to follow, maybe because I'm not as fearless a cook. One thing I do like is the little symbol for where a good place to stop and continue later.
I haven't made any JC recipes, but I'll tell you that I am intrigued with all those organ dishes - the lamb hearts, calf's liver, whatever's kidneys.
I just can't seem to find a butcher around here (northern central Indiana) who sells that stuff. I wonder what they do with all of that when they butcher the animals...seems like a lot to waste.
Julie- you should do MtAoFC 2 and post pictures of your culinary adventures.
Hi Julie, I am a journalism student at Columbia University who is reporting on events and people in Queens. I would love to do a profile of you for my class assignment, and would actually be writing it for publication. Please let me know if you are interested. My name is Cristina Ana Merrill and you can reach me at cam2244@columbia.edu
Hope to hear from you soon!
All the best,
Cristina
The film was, due to heapin helpings of Ms. Meryl, thoroughly enjoyable. Well done all on that...and well done you on committing to an insane goal and reaching it. You've inspired my friend and I to do something similar. Oh, and that video of you butchering a lamb http://www.guardian.co.uk/books/2009/aug/02/julie-powell-butchery-marriage...priceless.
I haven't made anything...yet.
An even better question or two...
What was your least favorite recipe to cook?
Is your original challenge blog still up and running? I'd love to read through it.
I love her Cassoulet and although it took about 2 days, it was a wonderful classically French comfort meal. I only wish I could have smuggled some of the meats of France to the US to make it.
To Amber,
Floating island is a dessert with Creme Anglaise and meringue (which "floats" on the cream).
Not much of a cook actually. Just wanted to tell you that I love your story and the film was wonderful. Congratulations!!
I love Julia's crepes, both savory and sweet, but I tend to favor the sweet a little more (dessert for breakfast? Yes please!). This was the first recipe of hers I've ever made (it was about 10 years ago), and I made it in French club with about 20 other students...good times... ;)
I haven't even picked up MtAoFC yet. I think it is fear that is keeping me from doing so, haha.
One day I will and I'll get back to ya!
What a wonderful story, what a wonderful movie. Think about what a wonderful LIFE it would be if more kids grew up on these kinds of movies that inspire our creativity and motivate us to become more. I went in thinking this would be a lame movie and how dead wrong I was. Great job, Julie and Meryl! - Cathy from Kansas.
anything with butter and le goût de la chaussure.
(don't you just love french. it always sounds so ... so ... so scrumptious! think i got that right. my french is a bit rusty.)
I love COQ AU VIN!
Just saw the movie last night. It was INCREDIBLE!
Congrats on all your success!
Julie I would really love your OK stamp of approval if you could go to http//juliejuliacookingclub.blogspot.com
Would love to hear from you.
you can email me personally as well at
fitness.goddess@yahoo.com or anyone else can too if they want to be a part of the Julie & Julia explosion!!
First, LOVE the book...
Second, LOVE the movie...
Third, completely random question....the framed Oklahoma and Louisiana prints behind "your" bed in the movie J&J.....Where can I get my hands on these gems?!??! Thanks so much!
I was raised by a woman who's idea of chili was to open a can of Hormel. She did not have MtAoFC or even The Joy of Cooking. She did have an old Betty Crocker CB in pristine condition.
And I will probably never make a JC recipe because, are you ready for this, I have a child allergic to dairy. That's right - NO BUTTER OR CREAM. As you can see, it would be impossible to make a JC recipe with such restrictions (he's also allergic to gluten and peanuts, but I could work around those!)
I will just have to live vicariously through you.
Dear Tiffany;
There is LOTS of delicious french cooking that Julia writes about that has nothing to do with dairy.
There is a saying in France, you know when you are south (think of Provence) because the butter turns to olive oil... :) think of it Ratatouille, Salade Niciose, and even in an all time fav -Coq au vin; one could substitute the 2 tiny oz of butter for your favorite oil...
There is so much more to really delicious french cooking, people here always think about the butter (and usually not in a good way)
There really is so much more! Think of Bridget Bardot in Saint Tropez, and Marseille and Cannes, and Nice, all Olive oil country!
My husband and I have been cooking from Mastering since 1968. Wore out the paperback he got in England on his jr year abroad - think of a 20-yr-old in a bedsit with a hot plate whose first cookbook is Mastering. He learned omelets, piperade, soubise, anything that could be made in one pan. After we married and lived with an oven, we loved the casseroles and stews. Carbonade a la Flammande or Boeuf Bourguignon probably our favorites. After reading and loving your blog and then book, I have been slowly rereading Mastering as a novel. Good story! I await your second book with anticipation. Your first-time poster but long-time reader, Kay in Berkeley
I don't have a copy of the book but I may just have to add it to my collection. In the same spirit, I thought I would share some thoughts overheard from people leaving the movie...
Two older women had decided they were going to dig out their dust copies of MTAOFC and each make beef bourginion for a supper party. Their gust would have to blindly decide whose was best.
My husband challenged me to make the duck en croute.
Enjoyed the book so much better I must say. Listen to your reading on tape and it was one of the better audiobooks I've listened to
Well done and congrats on your success!
I never watched one of julia's cooking shows, but i have heard alot about her from TV and my family and friends. Ocassionally
flipping through the channels and catching a glimpse of one of her shows on another tv show. She is awesome.
Julie I am so excited about reading your blog. I know about it from the movie of course.
It is interesting how you committed to something for a whole year of your life. Just taking it day by day. never giving up.
I am very proud of you.
How did you like the film. I think Meryl, Amy, and Stanley did a wonderful job.
Tonight (inspired by just having seen the movie and finishing the book this morning) I made the Potage Parmentier and it was just as good as I had hoped.
Julie
You have no idea the impression you made on people. I read your book before I saw the movie and I must admit they both were great. The movie because it combined both lives you and Julia. Your book because 30 was such a great age and anything was possible. I feel now at 63 anything is possible. I use to write when I was younger but had a family work and life got in the way. I know now it is never to late.
Thanks Julie
Camille Curran
So happy to find your blog. saw J&J last night, bought the book today. Had almost every one of Julia's books except Mastering the Art, so, of course, I bought that too! My 11 yr. old son opened it randomly to an asparagus timbale and is going to attempt it alone - he's an awesome cook.
Never made anything from the book, but the movie looks everything so delicious and i am 100% sure that is in fact all good one day i will buy the book! and cook those delicious recipes wow! Can't even think about it , i get hungry! once again the movie is fantastic!
Not sure if it counts but my favorite JC recipe are omelets. I was so nervous I wouldn't be able to do the right motion to make the eggs roll into the back of the pan, that I actually jumped up and down in my kitchen when it WORKED! Julia Child taught me how to cook and I still adore her, I was so happy to know that someone else loves her cook books as much as I do!
Just saw the movie last night. Wonderful!Purfect audience-full house-smile on face the whole time. craving anything with butter. CONGRATULATIONS ALL AROUND
Well, Julie...good work! I just saw the movie and I left the theater beaming. I recall watching Julia as a young girl and thinking that she was a bit dotty, but I was too young then to know anything. I love to cook, but have never taken classes or taken a challenge such as you set before yourself. Congrats to you and Julia, and great fortune for me. I am going to cook and read and write and keep that great big beaming smile, that I left the movies with! Great work, thanks for sharing...by the way, she must be smiling now. I will write back after I try to cook some fabulous dish....
I have not made anything from Julia Child's book. But, I will. I enjoyed the movie and your book. Congratulations on your success!
i saw the movie today and i must say, you're story has inspired me. i have had a love for cooking for a couple of years now and after seeing your story full-frontal and after seeing everything you have been through to do this, you have encouraged me to step up and do it. thank you so much and, please?, continue to inspire those around you. :)
brittany
Even though we still watch Julia's cooking shows reply on PBS, it was not until last night that we made our first Julia Child dish. That is all thanks to you of course! We made Boeuf Bourguignon for the first time. It was great but the experience was even better. Thanks for reminding us to have fun with cooking.
Hi~
LOVED the movie and am now inspired...and hungry! I admit that I am not a cook, although, I do a decent job during the holidays. What should I begin with?
Thanks,
Kate
Just saw J&J. It was great! I went by myself (what a loser, huh)? Actually it was after one of those really, really quiet, I have to get out of here, moments at home. I feel a lot better now and I'll feel even better when I get into the kitchen tomorrow. Thanks for the lesson.
Since last week I have made Boeuf Bourguignon, with a potato gratin and this week Quiche Loraine (with Gryrure cheese) and potato gratin with swiss cheese. All three will be added to the regular menu. I'll make the quiche again soon because I have another frozen pie crust in the freezer (yes store bought, too hot now to make dough and mine is always tough.) I'd rather enjoy the quiche than stress over the crust. These are the first I have ever made from the Big Book.Sue B
does Taco Bell count?
hmm...
Hi Julie,
As I said in all my Twitter reviews of J & J, I AM NOT A COOK (but old enough to take that tack from Richard Nixon's famous quote)!
I really want to try Julia's "Beef Bourguignonne" (is THAT how it's spelled?) but am trying to convert it to tofu bour...
I've advised everyone that I have to learn how to cook for myself and my husband now that I am 70 and have raised five children! The movie spoke to me in a very real way.
Cordially,
EK
Julie,
So I am just completely loving your blogs. I hate it that I never knew about you before I saw the movie.
I saw your movie on Tuesday and googled your name when I got home. I was so excited when I found your original blog and even more excited to find that you are still blogging. My girlfriend thinks it's funny that I can't stand to watch television because I can't concentrate long enough for it to hold my interest. I start a book and never finish it. But I have been reading your past blogs for two days. You are so real. Your stories make me smile and you inspire me. I think I will give your book a try. If I don't finish it, don't take it personally. I would also love to try cooking something from MtAoFC. I'm not much of a cook on my own but usually following the steps of a recipe I do alright.
I am recovering from a sort of breakdown due to a large amount of stress lately. I am home for 2 weeks and I plan to keep reading your blogs and to try a little cooking as well. I will let you know how it goes.
Thank You,
Joni
I can't wait for the film to come out - Can't say French cooking is my forte - but as long as there are puddings I will be trying some lol. Always wanted to learn how to do Creme Brulee the proper way - is that in there?
hehe
Hi Julie,
I loved your book and was inspired to swipe my mother's MTAoFC. My husband even found the second volume for me.
My favorite recipes are the potato leek soup/potage parmentier, beef with beer, and clafouti.
Thank you so much for reintroducing her to us all, and for you humor.
I host the Jewish holidays every year here in Hoboken (Helen is my neighbor). This year we are doing a Le Marias theme, with most of the recipes direct from JC. Look for the forthcoming details on my blog at http://www.cheznoonie.blogspot.com
Best,
Julie Steinberg
I know you get lots of comments, but I felt the compaled to write to you... Although I loved to cook, went to cooking school I never felt anything for Julia Child, all the other chefs, yes, but didn't care for french cooking, nor Julia. Didn't know about your book untill now, but when I saw the ad for the movie, I knew I wanted to see it. It was GREAT ! I have a new "ahw" for Julia, and you. I only own 3 movies, when yours comes out on dvd, I will certainly buy it! And the book in the morning!
THANK YOU
Mark H
I don't cook that much (see below) but my wife is on her second copy of MTAFC V I. The 8 burner gave it to her for Xmas.
I don't cook meals much, but do smoke, grill, dry cure, preserve and do stock. Charcuterie and garde manger. I do some breads and sweets.
Since your blog doesn't allow anonymous and blog spot is very indirect about non blogspot blogs her is mine: http://charcuteire.com
Hands down the leek quiche/flamiche. It's so simple but also utterly decadent.
I love to cook and own an obscene amount of cookbooks and NOT one Julia Child cookbook.
Eventually, I'll add to my collection (when employed again), but does it count that I cook many of Jacques Pepin recipes?
I like to cook, but have tried any JC recipes, but you've piqued my interest ... thus will either go for the ratatouille, taragon chicken, or the beef bourguignon.
Meanwhile, my wife and I saw the movie last weekend ... wonderful! I just posted my review complete with links to this blog, the original project, and your books.
http://afrankangle.wordpress.com/2009/08/14/on-julie-and-julia/
Cheers!
Saw the movie, loved it!!!
You are truly an inspiration to woman everywhere.
btw
I too are frightened by republicans
Melanie
Frankfort, IL
On MtAoFC: Chap II,Sauces,YUM, all of them in early '90s. Chapter X. Sweet Sauces and Fillings. Making stocks and many other recipes. I have seen people throw their meat juices down the drain and I have to grab them and show them how to create what I call "elixirs of the Gods" and Crepes...yum!
I have '83 revised edition. I learned to cook out necessity at
10. French toast at 7. Wonderful books for reference.
Don't have time cook as much now; well I'm back to it. I'm dusting off Julia and find my passion again!
Love the movie, saw for Meryl Streep. Love Meryl and Julia Child. I do understand why you had to finish...I really do! Keep up the original and fantastic work; but is it work?
Thanks
PS; Of course; Boeuf Bourguignon; I forgot how this book taught me.
I have also never cooked Julia, but seems to me the chocolate Charlotte would be right up my alley. Because it has chocolate.
I made her Coq au Vin and potatoes (which I did *not* bother to carve into little olive shapes, thankyouverymuch) a couple of weeks ago and they were divine. I'm also very fond of her quiche..
Dear Julie,
Just a quick message to let you know that the movie "J and J" is simply delicious. I can't wait to read your book and return to that wonderful sauce splattered cookbook I haven't looked at in many many years. Many tears were shed last night, many laughs erupted, a special kind of movie and story. Thank you.
Jane
Hi Julie
Could you just address the rumour that you have gotten divorced? I googled Julie Powell, and MANY different topics popped up; one of them was Julie Powell divorce.
But after much searching, virtually everything I read eventually comes back to a single review of your book in a 8/7/07 blog called "In the Headlights" (http://riannanworld.typepad.com/my_weblog/2007/08/the-juliejulia-.html) where she definitively states in a review of your book, with picture - that 'She published her best-selling cookbook, Julie and Julia: 365 days, 524 Recipes, 1 Tiny Apartment Kitchen. Later she went through a demoralizing divorce, and moved to the West Coast'. That statement is, in fact, found in one of the Comments!
Could you please comment? It would be a shame if after all the work and ultimate success, you guys weren't together. BUT NONE OF OUR BUSINESS! It would be a bigger shame if it is all based on a mis-reading of your blog!
I'd say it's the homard (lobster) a l'americaine. I had taken class at the Cordon Bleu while in Paris and it was among the dishes we were taught, but when I arrived back in the U.S. I realized that my notes didn't quite capture everything I learned. Julia to the rescue!
Her lobster bisque recipe comes in a very close second, though...
Actually, the food I cook most that I learned to cook from Julia is eggs: poached eggs, hard-boiled eggs. I loved a poached egg on toast. I use the "swirl the water in the pot and drop the draw egg in the middle" method.
A friend once asked about all the tiny bits of swirling white in the water. I responded, "I guess it depends on how tight you like your eggs."
My all time Julia Child recipe is Gigot Farci. I don't which Vol. of MtAoFC it's in, but my father taught me how to make it as a child, and it's been part of our family holiday tradition for over 30 years. It's a roast leg of lamb, coated in a dijon/olive oil/rosemary crust. Absolutely to die for!!!
I never learned how to follow a recipe. Patty, my wife of 54 years does. I used to watch Julia and my stomach would growl. I guess that is good.
Several favorites but the ones that stand out are the quiche (which is BEYOND fantastic) and the Lemon Icing/Filling.
The one I like is the bough boying youghn. Sorry if I miss spelled it. The one you brent and was sopose to give it to her editior. I have now seen 2 times so I know about what your talking about.
Vicchyssoise and Gratin de Pommes. I've eaten both since I was a child. Damn good.
Julie, you are nothing but a bitch and a leech. You are the worst of what America and current existence has to offer. The fact that you have been financially rewarded for leeching off the fame and success of another is emblematic of the problems the American and capitalist systems have. You offer nothing new or original. You scheme and leech off of greatness, hoping just a small bit will flake off onto you. Shame on you.
Yikes! That guy who commented above me was pretty harsh!
Anyhoo . . .I've got boeuf bourguignon in the oven as we speak . . my first recipe from the cookbook. I'll let you know how it turns out. I've never made anything this in depth before. I'm a easy meal person. It was relaxing and fun though putting it together even though the hubby is sick of me speaking in Julia's voice while I made it. tee hee
Oh Crandall, shame on you!
Julie, has not done anything wrong here.
The fact is MORE people out here (outside of her life) LOVE what she has done than not.
That is all it is.
If "people" hadn't LOVED it, she would not have been a success, her blog would have died away quietly, and that would ahve been the end of it.
But that was not the case, I am a die hard cooker of French food, my husband is french and so I wanted to make him happy -my love of Julia Child and her lovely ways of cookery have not at all been diminished by Julie, and for many many others Julie has brought Julia Child to them for the first time.
I have read some of your other blogs, and you seemed civil enough. Please do try to remember that there are people listening, and when one speaks badly of another (as you have done here) -it does not adversely affect them as much as it does you.
Work to be kind, it suits you ever so much better.
This week, a friend and I attended "your" movie. I wish I could tell you that I'd heard of you previously, but, sorry, no. Who doesn't love Meryl Streep? And of course, Amy Adams is great.
Your story gave me an idea to consider writing a blog. I think it would help me become personally responsible for moving forward with a variety of aspects of my life.
Do you have any suggestions on blog hosting sites? It looks like you use blogger.com.
Thanks!
Yo Cooking Mama;
I'll be right over ;)!!!
I am looking for something with fish as the theme -Made a delish Sole earlier in the week with reduction of 1/2 white wine 1/2 vermouth shallots nad yes, butter!!!
It was scrumptious!! Now I need another fix :)!!! yeahhhh
my first JC recipe that I "mastered" was Hollindaise Sauce, I think it was to impress my boyfriend at the time... Egg's Benidict from scratch....it too a few trys but was enteretaining just the same. Just finished your book and wanted to say IT WAS AWESOME!!!!
The first egg recipe
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Phillip - that was a misstatement in that review, about the divorce, I will tell you that. For more, please buy my book in December!
As for Crandall... You know, of all the mean things people say about me - and people say a lot of mean things about me - only one of them fails to roll off me like water off a duck's back, and that's that I'm somehow exploiting Julia Child - of all people! Julia Child transformed my life - she taught me to take up challenges, she taught me to trust myself, she taught me that I could turn my life around and find a way to making a living doing the thing I love to do. And she taught me to cook. In this, I am no different from the thousands of others who's lives Julia touched. To think that I sat up in bed in 2002 and thought, "Hey, I know what I'll do to get rich and famous! I'll pick up this 40 year old cook book and start a blog which will become a book which will become a movie starring Meryl Streep!" is absurd. What I sat up and bed and thought was, "Julia inspires me. I love her book. I want to do something real."
I can see why you feel the way you do. And I'm sorry you feel that way. But of the many lessons Julia taught me, one was that the person one has to be true to and answer to is one's self. And that is how I am able to, reluctantly, to let (very uncivil) accusations roll off, reluctantly. I know what Julia means to me, what the project did for me, how it changed me.
Also? I get no money of the back end of this movie, to the millions are not raining down. Which I'm fine with. I'm just happy if I had some small part to play in getting Julia back into the minds and hearts of more people.
I don't cook but I loved reading your book and the movie was okay.
Oh man, I couldn't tackle anything from that book without destroying the kitchen. And we're in military base housing so if I destroy the kitchen, I have to pay for it when we move.
However, that Potage Parmentier soup you mentioned in your book sounds tasty. I'd love it someone would make that for me.
I've made a lot of things for Mastering, but I love to make the stuffed mushrooms on page 516
I actually went out and bought MtAoFC thanks to you. Now that I'm cooking again (long story), I want to try the Potage Parmentier -- the husband goes into ecstasies any time I cook a hearty soup.
Mine was Quiche Lorraine and it is yummy!
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I know this has nothing to do with the post. I am from Texas and I am a democrat!!!! (even though I don't agree with some of the things Obama is doing.) Hurrah!
38 years ago I made Coquilles St. Jacques a la Parisienne (p.216)for guests from Brazil who were visiting us in Boston. They arrived having snacked in Cambridge and were seriously not hungry. I was crushed -- but it was absolutely delicious. My favorite favorite (because it is so darn easy) is Mousseline au chocolat (p.604) with creme anglaise (p.588 - not so easy). Had I realized that Julia had a recipe for Tarte Tatin, I would have loved that recipe sooner -- mine is from the old Cuisinart magazine. Loved your story.
Although I loved Meryl Streep's performance, I was completely disappointed with the sub-plot; that a woman's only function is to keep her husband happy. In the movie, Julie's husband is portrayed as lazy (never helps in the kitchen), eats those wonderful meals prepared by Julie like a pig, then rewards himself by insisting on having sex, even when Julie protests. Then he has the audicity to call her SELFISH, and runs out like a big baby! Julie is portrayed as a little girl with no self esteem, and she actually believes she is a bad wife. Julia Childs lived in an era in which women had fewer rights than today's women. Yet, the movie makers would have us believe that women can only find happiness by being servants to their husbands in the kitchen and in the bedroom. In what past century do you live?
At age 63, I am one who, years ago, viewed Julia Child with much enthusiasm as I was a beginning cook and new in my working career. I still remember her omelette lesson using a pan full of beans to simulate an egg being swirled around as it coagulated into a beautiful creation. The bean demo was handy again when I taught my own daughter how to make an omelette. Learning how to use a knife without cutting my fingers off was also a god-send. I never bought Julia's book, I just spent hours devouring her show on PBS and taking copious notes. She was my personal cooking tutor and she never criticized my efforts. What a gal!
Then I went to see the movie for my birthday, not realizing that "you" were a real person. The end comments in the film left me wondering about you and your blog. My daughter said, "Google Julie Powell". Egad! You exist, you have a book about your experience, and I was so excited to read the most recent posts on your blog.
Julia missed out if she didn't have the chance to read about your adventures. Had computers been available in the 1940s, I'd wager that she too would have been a blogger and may have travelled down a similar path to find her own fulfillment.
Wow! The movie, the books, a blog, and real people! Best wishes to you on your success, and I will continue to go back and read more of your year long adventure.
Take care; take joy!
SGSO (A fellow blogger who has no idea what to write about. Think I will follow suit and find a niche for my writing that might make my life as a new retiree a tad more meaningful.)
I just saw this movie this afternoon and thought it was cute :)
Thevrecipe with which i am the most familiar is boeuf bourgignon, mom started making it in the late 1970's and still does.
I use Elizabeth David,s books more than Julia's, but over many years find that I use her quiche recipe, the lamb with the mustard crust, and the french bread. I admire your courage in preparing aspics and organ meats -- haven't tried them in forty years of cooking and probably never will. I killed a lobster once and decided I'd much rather eat them in restaurants, preferably on Cape Cod in summer!
Moules a la mariniere. I've made it several times.
And for those people out there who've critized you, Julie, they are just jealous that it wasn't their idea!
Julie,
I have never made anything from the book, in fact, I don't even own a copy nor do I like cooking.
I will say this however, I met Julia while having lunch at a Santa Barbara Fish Market in the mid 80s.
it was her voice that echoed over to the booth I was sitting in!. She had entered with Paul at her side and was carefully selecting some fish. she was indeed a very ordinary looking person who I found to be very polite as well as kind, not at all the typical "Santa Barbara" type. I live in MA now and feel more at home.
btw, the movie was good but I enjoyed your book along with Julia's cooking show re-runs (PBS station) MUCH better!
Hi, I am Michelle from Walnut Creek, California. This is my first time doing Blogger. I believe the movie Julie & Julia compelled me to google about Julie Powell and wanted to be part of Julie's community.
To me for many years, Julia Child was a TV figure who hosted the cooking program, but I have not yet tried out her recipe. I thought her recipes must be too fancy for me. Yes, she talked funny and was always taller than her guests.
After watching the movie, Julie & Julia yeaterday, I think I love Julia Child for her sense of humor and especially for her delightful personality. Who wouldn't love a lady who has Julia's personality. On the other hand, the Julie in the movie reminded me of my younger years when I was so passion about life.
Definitely the potage parmentier. Most of what I make is ridiculously complicated. It always blows my mind when I can throw just a couple of things in a pot and it turns into something that wonderful.
culinaryesoterica.blogspot.com
Absolutely any of the eggs! I can eat them for days, and days, and days... If I had to be specific, then poached eggs. Yes. This may even be one of my last meals on earth: Julia Child's poached eggs. By themselves, even, no need for anything but some salt. Ok, fine. We'll add her hollandaise sauce. But only because I've effed it up whenever I HAVEN'T used her recipe. It's like she blesses emulsions up there, it only works when I do it the Julia way.
(Ps: I defended the hell outta your book on Amazon with a review (beaudisque as the username). Everyone poopooing the swearing, psch! I was thrilled that you were as naughty as me. And, can I just say, that while I read your book, I was watching the entire series of Buffy for the FIRST time ever? I was so worried you'd spoil something before I got to it. Like, upon missing the last episode. You could have mentioned Anya died. And I would have perhaps had to despise you. But you didn't, and I thank you for that :) )
I’d like the recipe for the bruschetta from the movie—yum.
I LOVED the movie. I need to read the book next. My 16 yr old daughter convinced me that we needed to go at 12:01am opening night/morning. I love my sleep, but it was totally worth the missed sleep. As for the blogger that felt you were profiting off of Julia...I do believe that Julia's books will sell better than they have in years now. I applaud you for opening so many new readers/viewers to Julia and her books and tv segments.
Dear Julie, I took my son--39 to your movie. HE loved it/ This was
1st movie for him in years/ busy businessman. I suggested seeing it--because WE USED TO COOK TOGETHER when he was growning up, especially gourmet dishes. Father had a restaurant.Thank u for your
movie--tell your agent WE WANT MORE OF U_JULIE. My love to you..Sincerely-answer if u can, Revruthvasu@yahoo.com
I travel missions /cook alot dif dishes like Indian, Italian.
I just saw the movie this evening and realized tat I have never cracked open MtAoFC before. I do have a paperback copy of The French Chef and I've made one recipe from it: a quiche. I followed it mostly, adding a little here and there due to missing ingredients, and it still turned out I'm glad to say. I have attempted only one other Julia Child recipe. That was one I saw on a clip on YouTube of her basic omelette. I even went out and bought an omelette pan on sale to make it. I am a visual and hands-on learner, and watching her make it helped a great deal. I admit that I was horrified about all the butter at first, but it worked well. I've tried it with less butter lately but it just doesn't work as well.
Steak Diane, so far. I could not find the actual JC recipe online, so I watched the video of her show(twice), and jotted down the ingredients. My 13year-old daughter and I made it a couple weeks ago and it was amazing. You have never seen anything eaten so quickly and thoroughly, we all but licked the plate! We twisted the recipe a tad, and added sauteed mushrooms, accompanied it with garlic parmesan mashed potatoes, and fresh veggies. Yum!
I love making sauce, burre blanc its just to die for.
i believe butter and heavy cream are staples on every kitchen.
got your book after watching the movie... foodie my self, love to eat good stuff.
don't own a copy of Julias bible yet but do own escoffier which includes a lot of MtAoFC recipes ( translation sucks btw...had to buy it for a class in my culinary certificate that i recently completed) I will look for one since i have been watering my mouth , smiling and laughing while reading your book. I want to try make Boeuf Bourguignon soon.
good luck.
Loved the movie - Julie, I am so proud of you and your wonderful awe inspiring contribution to the talents of women in the kitchen, the dishes we love to create whether they are Ms Child's French delicious concoctions or not! I love the fact that you are accessible to me right now tonight here on the computer as I am so alone but yet never so happy as I am in my kitchen cooking in Key West. I would've gotten so fat cooking all that food - how did you not? You are a gem girl!
Au revoir and Merci
Tricia
Loved the movie - Julie, I am so proud of you and your wonderful awe inspiring contribution to the talents of women in the kitchen, the dishes we love to create whether they are Ms Child's French delicious concoctions or not! I love the fact that you are accessible to me right now tonight here on the computer as I am so alone but yet never so happy as I am in my kitchen cooking in Key West. I would've gotten so fat cooking all that food - how did you not? You are a gem girl!
Au revoir and Merci
Tricia
I'm the original burn the house down kind of cook, but I've got Mastering the Art... on my Christmas list. Great congratulations on the successes, and you know what? Some people swear, dammit. It's okay.
www.bekikernsadkins.com
Can I say that as much as you had the courage to try something new, I'm still scared to try a recipe from Julia child...I guess it just seems so foreign to what I'm used to. Don't get me wrong-I think I'm an excellent cook and baker (and I've been told), but I've never had french food at all, unless you count poutine, which is Canadian french. I don't think Julia Child has a recipe for poutine, do you? But you know what? I'm for a challenge. So if anyone has suggestions, I'm open to it!
I saw the movie tonight and wanted to learn more about your blog - easy to find and would love to learn more about your adventure in the movie business - did you have much input into the final script? Loved your story and thanks for the inspiration to start cooking and writing again - I started a screenplay and your movie inspired me to get back to it - I loved Meryl and Amy Adams is co cute - what did you think of her performance?
Cheri in Oregon
Julie, My wife and I just saw the movie, we both loved it. I was a bit perplexed by Nora's choice to wedge in the part about Julia "being a real pill" about the blog. Seemed unecessary, and like you we felt maybe she was just older and not that interested in it. Anyhow, thanks for your work, for those of us 45 or so, Julia helped teach us how to cook, and like you become interested in cooking. My wife Tina makes a great Italian Roast, if you are ever in High Point, NC, you can have the ngiht off from cooking.
Thanks for inspiring the movie.
Ron Tina Cecilia and Julianne
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Hi, Julie! I hope you have time to read (and maybe answer) to this. I'm 39 and I like to cook. I've had sushi classes recently and they were very nice! I live in São Paulo, Brazil. When I watched the movie trailer (when will it be released here?) I decide to buy the book. I'm reading it and laughing a lot! It seems that I know you for years, isn't it strange? lol Hugs for you!
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Thanks to you I HAD to try making Boeuf Bourguinon. (I have even tried mastering the correct pronunciation - and vowed, again, to take French lessons.)
I found the recipe on Knopf's website, and spent 6 hours last Sunday preparing the dish, using a large orange Le Creuset cast iron French oven.
So far it's the only MtAoFC recipe I've made, but it whet my appetite and I can't wait to find the book in a used bookshop somewhere try even more!
While I haven't made too much from the cookbook, the Thon à la provençale reciple (we used swordfish) almost made me cry, it was so good. I just got frozen swordfish steaks from Trader Joe's and everything else was fresh from the food co-op down the street. After making that, I can't stop. I'm addicted to the big JC and her genius recipes.
I almost always rely on on The crepe recipe in the book. I really like the book," baking with julia" it has the best dessert recipes ever.
Hi Julie,
I picked up your book at the airport and I'm about where you've completed cooking fish. I love the book! I want to see the movie too.
Was it the intent to elude that you are Julia's daughter? I haven't read that you are in the book, but that was just my guess. I know better now though.
Anyway...I would guess it would be the Potage Parmentier since that may be the only recipe that I've had. When I first read this recipe in your book, it brought back a distinct memory of when my very Sicilian grandmother came to California to visit us from upstate New York when. I was nine or ten. She spoke very little English, but she made an incredible Potato Leek Soup. While she was there, I was able to come home for lunch that whole week for her soup. Yum! Thank you for invoking that memory!
Cathy
i've never cooked - anything - before. i somehow manage to burn all those ready-made-meals and i'm not even kidding, but your story has inspired me to pick up a julia child book and man up a bit, so to speak, so that i hopefully don't starve to death when i begin university. congrats on all your success!
I love ratatouille and I haven't made Julia's yet...but I'm buying her book and hopefully will make it soon :)
i immediately saved the original recipe for beef bourguignon after watching J&J. and i filleted my first catfish recently because of you & julia...
I have to admit that I had not heard of you until I saw the movie--and contrary to what some of the "critics" have said, I think that the portrayal of you in the movie was poignant--damn it--inspiring. What you did, Julie, in that year of blogging and cooking brought me to tears. I was the only one in the theater so moved--sobbing over what you did against all odds. Thank G-d for Nora Ephorn and whoever else discovered you.
Here's to you, Julie Powell: Julia changed my life: I learned to cook from her. You changed my life by helping me to believe that blogging is worth it!
Mary
Hi Julie! This is Cristina Merrill again from Columbia University's journalism school. Please let me know if I can interview you for the Queens website my class will be launching soon!
Cristina
cam2244@columbia.edu
I went with 3 of my girlfriends to see the movie last night. It was wonderful!! What a delightful experience.
I've had this reoccurring thought that we must dream and do our dreams. This movie helped remind me of that. Often as women we spend so much time helping others see their dream (ie. children) that we forget what our dreams are. I have realized just how important it is to dream, know what moves our souls, and then try to live those dreams.
Thank you Julie for doing just that!
A dinner and movie last night found two grandmothers watching Julia and Julie with delight. It was entertaining, tender and I learned some of the life behind the 'cooking lady' who appeared on television when I was young. I confess I have never tried any of Julia's recipes - I don't cook, I experiment- but the movie may have been my awakening. Thank you for a pleasurable night and best wishes for future success.
A dinner and movie last night found two grandmothers watching Julia and Julie with delight. It was entertaining, tender and I learned some of the life behind the 'cooking lady' who appeared on television when I was young. I confess I have never tried any of Julia's recipes - I don't cook, I experiment- but the movie may have been my awakening. Thank you for a pleasurable night and best wishes for future success.
I LOVED your movie! Took my soon-to-be-29 daughter who's in a job crisis ... thank you for sharing your story and brave cooking adventure with the world. No matter what your husband says - he IS a saint. This crazy world is a brighter place with you in it. We got a huge kick out of your best gfriend who was gutsy enough to let you know that you're a b**ch. Do us all a favor and stay real.
I just came from the theater where I watched Julie and Julia. I had to run right home and look up the story. It was so endearing. Thank you for sharing your life with the rest of us.
My mother had MTAOFC. I began watching Julia's tv show when I was nine and became obsessed. I still have the show's cookbook I received on my tenth Christmas, inscribed " to our little French chef.". The following Xmas, I made my first Buche de Noel ( episode 68) in what is now our family tradition for Christmas dessert...delicious! Never have attempted Julia's prescibed New Year's dessert of croquembouche (episode 119).
Julie,
Has it occured to you yet that you will be to many, many people what Julia was to you? And isn't that cool how things can come full circle like that? Thank you for doing what you did. I just got home from seeing the movie and (as a fairly new blogger with just a handful of readers) I learned something important. I started my blog in hopes of being a food resource but I have not been honest with my readers. It's time to come out of the "culinary closet" and make a couple of confessions-in other words be honest about what's amazing change is taking place in my life right now. Only then do I think this will all come together.
Thank You
Dawn from the "5:01 Dinner Club"!
My husband is the cook in the family, and he has always been inspired by Julia Child and Jacques Pepin. My favorite Julia recipes that he makes are her Cassoulet and French Onion Soup. They taste especially delicious because I get to sit on the couch and watch him make them!
Just got back from seeing J & J.....LOVED it!! What a beautiful love story (two, actually!), great casting, and just a very interesting story. You've inspired me to start a blog! Well done, Julie!
Thought I already commented but it seems to have disappeared. Just wondered if it had occured to you that will be to many people what Julia was to you. Thank you for doing what you did! I just saw the movie and (as a fairly new blogger with just a handful of readers at this point.) I learned something important-I have not been honest with my readers. I wanted to start blogging so that I could be a food resource and there's so much more to it than just that. It is time to come out of the "culinary closet" and make a couple of confessions soon!
Thanks again,
Dawn from the 5:01 Dinner Club
Julie, if it is possible that you have any question about what you have achieved with this blog, read LindaM53.
Think of Auden:
Leap Before You Look
The sense of danger must not disappear:
The way is certainly both short and steep.
However gradual it looks from here;
Look if you like, but you will have to leap.
Tough-minded men get mushy in their sleep
And break the by-laws any fool can keep;
It is not the convention but the fear
That has a tendency to disappear.
The worried efforts of the busy heap,
The dirt, the imprecision, and the beer
Produce a few smart wisecracks every year;
Laugh if you can, but you will have to leap.
The clothes that are considered right to wear
Will not be either sensible or cheap,
So long as we consent to live like sheep
And never mention those who disappear.
Much can be said for social savoir-faire.
But to rejoice when no else is there
Is even harder than it is to weep;
No one watching, but you have to leap.
A solitude ten thousand fathoms deep
Sustains the bed on which we lie, my dear:
Although I love you, you will have to leap;
Our dream of safety has to disappear.
—W.H. Auden, December 1940
Julie, Look at what you have done! Auden speaks of you!
Mary
Julie:
I am owner of Words, a bookstore in Maplewood, NJ (45 minutes from you your "beloved" LIC), and Amherst College '79. My wife and I saw the movie tonight, loved it, and we are selling your book like hotcakes. We would love to have you do a reading in our store; our mission is to offer a warm, intellectual atmosphere where all guests will be welcomed and feel comfortable, and
in particular, we are dedicated to those with autism and other developmental disabilities (many of whom, including our son, love to cook). See wordsmaplewood.com
Jonah
jonah@wordsmaplewood.com
P.S. We are not Republicans!
My husband and I took one of our daughters to see your movie. It was brilliant! We all left the movie theatre happier and inspired.
I just saw the movie and LOVED it!!!!! Wish I had known about your blog way back when...
Great movie - food looked so good I think I gained 5lbs just watching the movie. Loved both Meryl and Amy and wonder what Julie things about her new found success and where do you go from here - what would be your next big inspirational project - something to do maybe with the survivors of 911 and how they are doing since that tragic day in American history. That had to be such a hard job during that time - I would have been in tears too! So how did you decide who would publish your book and who would write this screenplay? Did you really take the butter to the museum? That was funny!
Cheri Arthur
Beaverton, Oregon
I am not even a cook but the movie was great and full of funny moments. Wish you all the luck.
My family and I saw the film yesterday and we all loved it. After the film,my 10 year old son and 8 year old daughter wanted to make something from MtAoFC, so of course we had to make Boeuf Bourguignon. We all loved it. But I think my favorite recipe is Roast Chicken. I have used that recipe so many times that the pages have buttery fingerprints on them! Simple yet delicious.
Okay I'm going to answer the question, ha!
DH always requests Cotes de Porc Sauce Nenette (Pork Chops with Mustard, Cream, and Tomato Sauce) on special occasions (or non special occasions) and I really like the Boeuf a la Catalane (Beef Stew with Rice, Onions & Tomatoes) and make those grated potato pancakes just for myself sometimes!
Definitely a cookbook you grumble while using (all the good ones do I think!) but I refer to it all the time for sauces etc.
FYI, own MAFC because of the JJ Project--came into it a little late but frantically read and caught up by the time you finished. Thanks.
I'm currently wild about something very simple...her recipe for making a classic french omelette. I found a clip of her show on omelettes on YouTube, and now I can't stop making them! : )
went to a restaurant in LA last night which was having an "ode to Julia Child" prix fix dinner. saw the movie first then raced over to eat. First off, loved the movie, re: dinner - was assuming chef would use recipes from mtaofc - at least for god's sake he could have made Beef Bourguignon - in fact most of it wasn't even french - wtf?
Bought your book but went to see the movie first with 2 of my best girlfriends & we laughed, cried & clapped throughout! I was especially touched to see the relationship b/w Julia & her sister. I'm thrilled that you are still blogging & look forward to reading your posts. Congrats on all your success & for sharing your story! Alane
i watched the movie last night and you have inspired me to write my own blog. and now i want to buy your book and julia child's cookbook too.
Saw J & J last night and am thrilled to know the story of Julia (may even have to borrow her book at the library and try a recipe....which ones would be a good "trial" for someone who loves to cook but usually cooks Italian?
Also thrilled that Julia was able to inspire you to finally COMPLETE a job (I have ADD too, I know what you mean!!) and have that inspire you for the future.
Bon Appetit!
I made Beef Burgundy at Christmas for the past two years. Two days in the fridge before serving. The herb-marinated pork roast is also delicious.
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I will have you know that I recently started reading your book. It happens to be one of those poignant texts that you read EXACTLY when you are meant to. Thank you. This is only fuels my obsession for French Cuisine! Today, I am making the potato/leek soup. I swear that I have made something similar before. In fact, I know that I have! Instead today, I add my own twist with some extras: garlic and rosemary. I have never done well with following directions. I like to make up my own and that is the brilliance of creativity! Take care of yourself!
Wow! I thoroughly enjoyed the movie last night! I hope you felt Amy did a great job portraying your experiences. I realize I am saying this in the middle of another topic, but I'm feeling a bit impulsive right now and have to blurt it out! The only comment I read you made was about Julia's disinterest of your blog and adventures. She was an old lady, and I doubt knew what blog meant. The character in the movie took it to heart, but I don't know if that matched your reality. If it did, I hope you can let it roll of your back, because what you did was a tribute to her life, and all about what she appeared to be trying to bringing back to America. I'm not sure which scene was my favorite, but the lobster and aspic were very funny, and you really had my empathy. I could also imagine and relate to your mini meltdowns in the kitchen. Fantastic job, and thank you! BTW, this is my first time EVER entering something into someone's blog.
My favorite is the "Saute de Boeuf a la Parisienne" (p325), which is essentially a French version of stroganoff. Artery-clogging goodness, with filet and whipping cream.
I am old enough to remember seeing Julia on PBS when I was a girl, and some of her other shows. I always adored her.
Saw the movie last night, and loved it! Meryl Streep just inhabited the role perfectly.
I'd read "My Life in Paris," but never this blog. Thank you for bringing this project to life.
I wish I knew about your blog a few years ago but glad to have found this one now. I know you probably get asked a million times but will you ever be on a food show or food network channel? Also do you have a book signing schedule again? I saw it when your book first came out and didn't know if you would do it again since the movie is out?
As a vegetarian, I have not made many of JC's recipes (feels weird saying that because my initials are also JC and MY name is Julie!) but I have made the potage parmentier. Very delicious, even hubby liked it. My current food quest is to come up with tasty, filling vegetarian foods that even my hubby and teen son will eat and be satisfied with. I'm experimenting tonight with making veggie quesadillas...and may blog about it. :)
Saw the movie last night, hubby and I loved it. Bought the book and read it straight thru and finished it just after midnight. Very nice story and I love your blog.
Julie,
My wife and I saw the movie last night and LOVED it. You deserve all the good things that come from your work!
We were wondering if there is a recipe for the bruschetta from the beginning of the movie? It looked really good. Thanks,
Tom and Anne Gilligan
I have never 'blogged' before, if that is what I am doing, but I wanted to say Thank You! I loved your book, your blog, your movie, your dedication, your love of Julia, your determination, loved it all. Thank You.
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My favorite Julia Child memory is her cooking show with Jacques Pepin. Despite all my hours of dwelling on Food Network, I think that will remain my favorite cooking show. Why? Because things didn't always turn out perfect, they bantered back and forth and had fun together...and because every time Jacques said he was going to use a "little bit of butter," at least half the stick ended up in the pan!
I was trying not to comment on the the whole Demi/Repul... issues spoken here.
PEOPLE IT'S THEIR STORY BELIEFS THIS IS NOT A SOAPBOX BLOG..IT'S ABOUT THE PASSION OF 2 POWERFUL WOMEN. ok I'm not yelling just expressing loudly..lol
who cares look past this, look at the amazing passion, ispiration of those they both have effective.
Use your tastebuds, your heart, Food brings people together whatever your beliefs politcal, spiritually WE ALL HAVE TO COOK & EAT!! Come from the place of what can you do to make it a more loving world not create more aggressive behavior. Think about those emotions if your putting that in your cooking I wouldn't eat it. Come from love, shine above the rest put love back in taste it, digest it, swallow.
What is the energy like that your feeding your family, friends & community.
Ok off my soapbox now.
What Julie has done is fricken amazing for us especially women regaining their passions, walking through self doubt, strengthing themselves within to do whatever they want no matter what. Julie for me has taught me about laughter, completing what I start, finding that one thing and if I fall it won't hurt as bad as if I NEVER TRIED.
Be a powerful human being use it wisely!!
Blessings to you all. If I can look past my raging hormones right now and see the beauty in all of this I have the faith you can if you just tried too!
Passion to change yourself, walk into it!!
OH OH OH, Do you have a your passion to go to Paris.
Lets do a group gathering. A lets eat our way through Paris retreat. I've never been there myself but I REALLY WANT TO GO. I can start a group to go for next year if your interested... email me. fitness.goddess@yahoo.com
Walk where Julia went etc.
Oh glorious cheese. One of my most favorite thing!! oh with a great
bread.
I wonder if Julie has gone yet.
Love to hear more from her on this.
Dear Julie: my wife and I saw the movie last night on my 47th b-day. Honestly...until this movie I had never heard this story. I did not even know the movie was a true story until after the film was over. I know who Julia Child is...but honestly, my only true association with her is old, funny SNL skit years ago. The movie was very good and surfing the web today was totally surprised to see you still blog. Very cool...continued success and best wishes from the great mid-west.
I just saw the movie and I loved it. I'm a 62 year old guy who loved watching Julia and you proved that anyone(this is not a putdown, but an accolade)could cook as well as her if you apply yourself. I think I will get her book and try some of them myself, I love butter.
Roy join my national cooking club in honor of Julie/Julia check it out by hitting my username.
All are welcome.
My Dad is the cook in the family and he doesn't do everything by the books, which I'm glad about. I am only 12 years old so I like to cook but I don't know how to. I just saw the Julie and Julia movie I thought it was very good. This blog looks very nice. How many books have you wrote? I would like to read one of them. I love to write comments on this blog, you rock, Julia Powell!!
pinkroses
8/16/09
P.S. I would be a honor for you to write a comment on my blog it's http://sarasblog-pinkroses.blogspot.com THANKS!!!!!
Hi, Julie
I'm Brazilian.I don't know speak English very well, but I'm studying.I read your book this week. I want to see the movie.I like your book, it was a challenge!
I'm from Acre,Rio Branco,Brasil and I love to cook!
Bye-bye,
Patrycia
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I. too, cooked my way through Julia,but in the 1960s and still use her. Favorites? Boeuf Bourguignon, Coq au Vin, Cheese Souffle and Crepes. For the too timid to try her, go ahead; Julia gives detailed instructions which makes her recipes seem harder than they are. To Julie, I enjoyed the movie and I think Nora Ephron did you a big favor by cleaning up your language. So very many f-words really turned me off on the book. Congratulations, you came out looking very good. And, keep cooking and writing, just clean up the writing, please.
I make the chicken salad from JULIA'S KITCHEN WISDOM all the time. Simple but divine!
Mom saw your movie today. She really enjoyed it and is looking forward to reading your blog.
Check out ours because we love to eat
Benny & Lily
I saw your movie this afternoon. I totally get why Julia was your muse. And you could be my sister. Very inspiring and touching story.
I agree with Empowering the Goddess-and we MUST wear our pearls!!
Disappointed. Just saw the show and was disappointed. Not in your character, but that heartbreaking, soulful scene where a "journalist" clumsily shares Julia's cold shoulder to your work.
Although the movie quickly moves through this emotional crush, I was bruised by the dismissal.
I saw the movie tonight and now I must have the cookbook BUT
I just want to say that there is no way Julia would not have loved you. If only for your ambition, she would have embraced you.
I have not tried any of her recipies but after I saw the Julie & Julia movie my whole family is going to try as many recipies as we can. If you have a favorite please tell us so that we can try it, or at least give us some hints of what to try first.
p.s. You are a great inspiration to me. I want to be an author too.
My sister, mom, and I saw the movie today. All three of us are inspired to cook more together. We don't have the cookbook yet, but its on our wishlist at B&B. Recently I've been on a cooking kick anyways, and now I can't wait to learn to cook french!
Thanks so much for your story. It made my day!
I haven't figured out this post thing yet, but I just saw your movie and I want to say thanks. Wow. I totally get why Julia Child was your muse. My fave recipe -- we'll see. Now I'm inspired to pick up my Julia Child cookbook again.
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Hi. So, let me first admit, I am a person who considers heating up a Lean Cuisine cooking. But tonight, I saw J&J with my husband. And while I am not yet inspired to start cooking (mostly, I was hoping my husband would be inspired), I am even more inspired to keep up with the blog I've been doing for close to a year now. I blog about my little boy, who had a stroke at birth and has amazed all the goddamn naysaying doctors. I'm also a writer (actually, an editor). I've committed to a post a weekday, and lately I've been feeling like quitting because while I have readers, I sometimes do feel like I'm blogging into the void. But, this movie was completely and wholly inspirational. So, thank you for that. You deserve all your wonderful success. Here's to hoping my husband will start cooking soon.
Hi Julie Powell! I went to see the movie based on your book two days ago and I had no idea about the blog and how you felt and the comments...gosh, we bloggers are all a crazy bunch, lol. Anyways...I just wanted to tell u that I find your story amusing, the story of your life, the fact that you really managed to achieve your goal and your dream...:D It's the blending of my two hobbies! blogging and cooking! :D
While I can't say I have a favorite because I just made my first recipe from MTAOFC today, I will say that I have had the best chicken breast I have ever made. I started simple with the "Chicken Breasts Sauteed in Butter" on page 270 and wow, were they excellent. I will say that next time I will trim them a bit as they were much thicker on one and than the other which resulted in slight undercooking at the thickest part when following the timing (3 min one side and 2 on the other). What impressed me the most was that this recipe made me realize that almost every other chicken breast I have made/had has been tough and dry. These were moist and tender. I will perfect these next time and it is such a quick meal (though clarifying the butter took a bit) I can make these in about 15 minutes. Off to a great start!!
I have never cooked any of Julia's recipes but I saw the movie yesterday and the recipe in the "don't crowd the mushrooms" segment looked good. It looked like it was chicken in a mushroom cream sauce.
LOVED the movie. Brought back the memories of watching Julia's cooking show on tv so many years ago.
I followed JC in print and on PBS television for many years.
In a former life I owned 'Julia Child and Company' and 'Julia Child and More Company'. Both, lovely cookery books with lots of pictures and very detailed instruction. Although delicious, I don't recall any that were 'simple".
From those books I have made and shared with family a layered vegetable terrine, a chocolate sensation named "Bombe au Trois Chocolat", which chocophiles must try and many times a wonderful Mediterranean hors d'oeuvre platter which included roasted (do it yourself) red and green peppers,HB eggs, anchovy filets, string cheese (that you pull apart and dress with olive oil, S&P). What I most appreciate about JC is the techniques and solid information, even more than the wonderful recipes which I have read and re-read, and love.
Thank you for your blog which led to a good movie. It has inspired me, although I cannot exactly say how.
I will say that I will be making beef bourguignon for the first time this Friday night! I won't be as presumptious as to request any tips, but I will say that the way Julia introduced America to French Cooking in the 1960s - YOU have brought french cooking to at least ONE table; mine.
I try to think of myself of somewhat of a cook; certainly not professionally trained, but a good cook nontheless! French food is one area that has always seemed so far away for me, which is surprising since I don't eat a LOT of seafood and French food relies on it less than Asian or Italian.
Normally I try to adapt recipes with bacon, butters and creams to make them healthier, and while I probably will do that in the future with Julia's recipes, the beef bourguignon will NOT be adjusted in anyway.
I won't lie and say I'm going to go out and buy your book, or Julia's, but I might. I think I am more interested in reading your anti-Republican rants that the stuff I already saw in the movie! (I liked the subtle anti-Republican message from both you AND Julia.. another similarity!)
So, once again, thank you. TO answer your question; I have no idea - but I cannot WAIT to find out!
Ryan Thompson
www.flickr.com/photos/rmthompson
Julie you have given me a reason to read and blog. Not only did I enjoy the movie but I have enjoyed learning about you and retracing your project from the beginning. Thanks
Hi Julie,
I saw your movie today and tried to buy the cookbook afterwards but it is sold out and on back order from the publisher. I might have to just put it on my Christmas list. Your story came at the perfect time - it has been a hard year for many people and like many others, I needed an escape. Thanks for sharing your story - you make me laugh and cry and realize that we all just need to do what we love. I am going to COOK!
Wanted to let you know that I just saw the movie with my daughter this weekend. Loved it!! Loved it so much that I just ordered Mastering the Art Of French Cooking Volumes 1 & 2 from Booksamillion and just started reading your book Julie and Julia. On chapter 3 already. I have a feeling I will love your book just as much. Although I will not dare to take on such a project as you did and attempt to cook all of Julia's recipes, I look forward to receiving my cookbooks and trying out new things. Honestly, I never thought much about French cooking. You have opened my eyes to it. For that I thank you.
Just made Potage Parmentier. It rocked. And my husband, who thinks he's the be-all and end-all of potato leek soup, asked humbly how I made it.
Thanks for writing your book. I am really enjoying it!
I've done two Julia Child recipes, and both turned out well! For New Year's Day, I made the Beef Wellington from her 30th Anniversary Edition of "The French Chef Cookbook." Probably this was totally gauche, but I used braunschweiger instead of foie gras, as this was a last minute thing.. still tasted pretty good..
Also tried the ratatouille last summer when local fresh vegetables were available, and I used it as a filling for omelets--not bad either! I bet in crepes, it could be quite good, too.
These are so different from each other..but, the Wellington was best!
Hi Julie, just a note to tell you I saw the movie Julie/Julia this weekend, LOVED IT. The only disapointment for me was that you never got to meet or talk to Julia Child. I didn't read your book so I had no idea and left the movie feeling a little sad. You worked so hard on this and meeting or talking to her would have been very special. Maybe it was her age that made her cranky toward the end, but this should have been an honor for her. I remember watching her on TV with my mom many years ago. We loved Julia. This just put a little damper on everyting. Congrats to your for all your success
One of the few things I have cooked out of MtAoFC is Roast Duckling on page 274. There is a wonderful story that goes with this.
It's March 1985, my wife is in
Calif., and I have two kids to feed (ages 12 and 10). So why not stretch them a bit with JC Roast Duck? Started at 3:45 PM and served at 6 PM, with steamed brocholi and baked potato. The meal was memorable, and the kids loved it.
From The Way to Cook:
French Bread, pp. 36-44- she is the MASTER.
Roast Prime Rib, pp. 218-220. It's perfect RARE everytime.
Rack of Lamb. pp. 226-227.
IMHO, The Way to Cook is one of the best basic cookbooks because it emphasizes the method of cooking rather than the recipe. Roast beef is roast chicken is roast rack of lamb. It's all roasting. I love this book, and have given copies to several of my children. If you don't have it, go get it! I have over 500 cookbooks, and this is one of my most used volumes. I LOVE IT!
Julie- Thanks for refocusing America on the wonders of good cooking. You have done us all a great service.
Dear Julie and friends,
I am loving the amazing stream of thoughts, thanks, shared anecdotes, food comments being left by people after seeing "J and J".It feels magical, doesn't it? In this crazy time it is so wonderful to realize a fine meal, your sweetheart's face across the table, some good conversation, some laughter are the best though simple pleasures in life.
Thanks to Julie for inspiring us.
I saw your movie this weekend and all I can say is that I am still smiling for so many reasons on so many different levels. I am sure it has all been said before - but you - your passion - the movie - the book. WONDERFUL. I too, love to cook and have had the cookbook sitting on the shelf as a hand me down from my mother -in-law. Never cooked a thing from it. But you inspired me this weekend. My husband will be eternally grateful.
This is my first blog ever to read or write in. I saw J&J over the weekend on a Ladies Night Out. It was wonderful. I left smiling and actually beaming.
I went on line to order my first Julia Child's cookbook. It is back ordered. But I am so excited that it is coming. The "group" is going to have another get together with all the courses coming from her cookbook.
Thank you for opening up our dreams again to things that are passions of our souls!
The absolute only thing I do not like about being a MOm is that I have to feed my kids. Any hope of me learning to love cooking has been squashed by my HAVING to cook. However, I love to read and even more than I love to read I love to laugh and your book has sent me laughing and thinking and pondering and hoping that I might be able to channel my simple yet wonderful little life into something worth remembering, if only for my kids...something that will be there long after the dishes have been cleared. Thank you.
Sa mere - I'm wondering if we saw the same movie. I never had a thought that Julie thought "her only function was to keep her husband happy". Instead, I saw her as a young woman trying to find herself, with a husband who encouraged her to do so - a lovely parallel to the relationship between Julia and Paul.
Julie attempted to do something few of us would ever have dared to try. I can't imagine even eating French cooking every night, much less cooking it. It's not surprising that her husband would tire of it at some point. Mine surely would!
My husband and I both loved the movie - I've just ordered Julia's "My Year in France" and "Julie and Julia" - can't wait to read them!
To Julie - I grew up in Austin but had left by the time you were born - have had 2 of Julia's books since the early 70s, and judging by their pristine condition, I don't think I've ever cooked any of her recipes. It's not too late, so at age 65, I think I'll start with the boeuf bourguignon.
Thanks, Julie, for your year of cooking dangerously & the blog.
hi, any chance you were at Pete's Candy Store in Brooklyn this past weekend? I feel I had a JP sighting..
I am almost finished reading your book and have found it fun and funny. I don't know how you possibly made it through sweetbreads, brains, and liver. I loved the lobster section, and the dishes sounded wonderful. I think of JC and am reminded of a quote by W.C. Fields: "I cook with wine, sometimes I even put it in the food."
I recently saw the Movie and I loved it - I must say it was very inspiring what you did - as I am a 24 year old going Back to school cause Office work just doesn't cut it ! In many ways I can relate with what you were going through, As I sit her in cubical hell :)
In terms of me cooking Julia's food - umm I'll try it. I saw an episode on String beans the other day - I think I can handle that for starters (ha) I'll leave De-boneing ducks and meat jello molds to the professionals. Ha
I love that Sole Meunier was featured in YOUR movie, it's always been a favorite of mine and to know it was somewhat a turning moment for Julia herself will make it that much better.
I hope you get to all the comments because I would like you to know I was there reading your blog almost from day one! (Personally, swear words are the only way to deal, there's even been a study!).
I did buy your first edition and traveled far - 55 miles one way to U-Village near the U. of Washington in Seattle! - to be at your reading and get said book signed. I do think the movie was the tiara on this road, Ephron did a good job, I teared up when "you" did. Ok, I'm not a stalker, but some of us have been here awhile, waiting this out. I'm looking forward to your next venture and good luck with that!
Shazzer.
Hi, Julie, since English is not my first language, let me tell you I did learned "good English" reading your book, I also leard your "joie de vivre" and fundamentally that is the main lesson on your book. Thank you!!! Merci, ma chere
Silvia (from Guatemala)
I have fallen in love with reading all of the blogs. Julie I have loved to cook and have cooked for years. I just received my certification form the Kansas City BBQ Society to be a judge. The one thing that I have learned is that there is so much to learn about cooking.
Hi Julia!
My name is Michele. I just started my first blog on Blogger.com called http://ajobformom-mt.blogspot.com/
I was wondering, how did you end up making money off your blog. I am so new to this and it seems so difficult to get people to even look at my blogs. Help! Your advice would be appreciated.
Michele Trombley
mtrombley1@comcast.net
Julie -
My dad bought me a copy of Julia's cookbook when I was in college. I used to imitate her and pretend to be her as I "cooked" in my tiny Charleston apt. The kitchen in the movie was mine spot-on!! Brought back a lot of memories.
I never actually attempted to cook any of her recipes - thought they would be too difficult. But now, after seeing the movie yesterday with my mom (took her for her 60th birthday), I'm totally inspired to open it up and get cracking! Thanks for the inspiration!! You're a pioneer!
Cindy
I just made an amazing "hashed" broccoli with Mornay sauce. It was out of The Way to Cook, but there are variations of it in MtAoFC I and II.
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Today I made Potage Parmentier for our dinner. What a great recipe and so easy!! It tasted onderful. My husband said that it was a success. So, I will have to try another recipe from the book. What fun!!
My favorite is her Chocolate Mousse. I once made it for a cooking contest at work, a PBS affiliate, and won hands down. Chocolate and Julia rule!
First I read Julie & Julia in about a "two-day can't put it down fashion", then I read Julia's memoir, I saw the movie and loved it, then promptly went and bought Mastering the Art of French Cooking and tonight I made my first recipe: Ouefs en Cocotte (eggs baked in ramekins). I chose this mainly because it could be made by things I already had in the kitchen (although JC would have frowned upon my use of 1% milk instead of the cream I didn't have on hand). I look forward to experimenting more...though I don't know if I could handle those lobsters!
Hi Julie,
On a separate note, I wanted to let you know that you inspired me to get started on my own blog called "life in the vines" in www.blogger.com
Thanks. I read your book and just saw the movie. I like the book better. Your writing style is right up my alley.
I appreciate the inspiration!
Kris
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