The French Chef in America: Julia Child's Second Act

Alex Prud'homme

ઑક્ટો 2016 · Anchorનાં દ્વારા વેચાયું

આ ઇ-પુસ્તક વિશે

This enchanting follow-up to My Life in France—the beloved bestselling memoir—chronicles Julia Child’s rise from home cook to the first celebrity chef. 

“Inspiring and engaging ... It’s impossible not to love Julia Child.” —The Wall Street Journal

The story of a remarkable woman who found her true voice in middle age and profoundly shaped our relationship with food, The French Chef in America is a fascinating look at the second act of a unique culinary icon.

While at the beginning of her career Julia’s name was synonymous with French cooking, she fashioned a new identity in the 1970s, reinventing and Americanizing herself. Here we see her dealing with difficult colleagues and the challenges of fame, and ultimately using her newfound celebrity to create what would become a totally new type of food television.

લેખક વિશે

Alex Prud’homme is a freelance writer whose work has appeared in The New York Times, The New Yorker, and other publications. He is the co-author of Julia Child’s memoir, My Life in France, and authored or co-authored four other books: The Ripple Effect, Hydrofracking, The Cell Game, and Forewarned. He lives with his family in Brooklyn, New York.

www.alexprudhomme.com