Calvin Tomkins' profile of Julia Child in 1974 captures her dynamic personality and influence on American cooking. By then, Child had published her celebrated cookbooks and hosted 'The French Chef,' cementing her place in culinary history. Tomkins highlights her commitment to teaching viewers the joy of cooking authentic French dishes, noting the exhaustion she faced during extensive cooking demonstrations. Despite initial skepticism from publishers regarding her cookbook's marketability, Child's volumes went on to sell over a million copies, revolutionizing American cooking habits and sparking interest in gourmet home cooking.
"Julia believed deeply in the joy that comes from cooking a French dish and genuinely wanted viewers to share her enthusiasm."
"His descriptions of her cooking demonstrations across the country convey how exhausting they must have been, and how critical they were to her success."
"Alfred A. Knopf, Julia's publisher, famously said that he'd eat his hat if anyone bought a book with that title."
"The recipes in 'Mastering the Art of French Cooking' were long and complicated, but they struck a chord with the audience eager for culinary adventure."
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