She died eight years ago, but the late Julia Child remains America's culinary queen.
Widely acclaimed for introducing French cuisine to Americans, she published nearly 20 books and starred in several TV programs. The most popular was The French Chef, which began in 1963.
Child was born 100 years ago today in Pasadena, Calif., and died Aug. 13, 2004, at the age of 91.
She had a distinguished career working for the Office of Strategic Services during World War II. She met and married Paul Child in 1946 while both were working for the OSS in what now is Sri Lanka. He is credited with introducing her to fine cuisine and, when they were posted to Paris, she enrolled in the Le Cordon Bleu cooking school and studied under several French chefs.
When she returned to the U.S., she went on to write cooking articles for magazines and produced a regular column for the Boston Globe. But it was her enthusiasm for food, her cheerfulness and charming warbly voice that caught America's attention and launched her career.
Because of her, American cooks began turning out omelets, Boeuf Bourguignon and crepes.
And to be a good cook, we simply need to follow Julia's advice: "The only real stumbling block is fear of failure. In cooking, you've got to have a what-the-hell attitude."
Bon appetit, Mrs. Child.
Did you know?
According to the USA Rice Federation, rice is the primary dietary staple for more than half the world's population. It is the most popular grain globally, supplying energy, complex carbohydrates, protein, fiber, essential vitamins and minerals and beneficial antioxidants.
Follow these tips to choose the right rice for your meal:
-- Long-grain white and brown rice are perfect for pilaf, salads, casseroles, stir fry and Southern favorites such as jambalaya and gumbo.
-- Short- and medium-grain rice are perfect for dishes that have a creamier characteristic -- such as risotto, rice pudding, sushi and other Asian dishes.
The book: Cooking Off the Clock: Recipes from My Downtime by Elizabeth Falkner.
Best for: This celebrity chef and pastry pioneer brings her cooking inspiration to a range of satisfying full meals and quick snacks. Along the way she gives pointers on how to think like a chef, even if you haven't spent the day on the line cooking for a crowd. With Falkner's imaginative approach to classic comfort food and stories about her process for creating new recipes, Cooking Off the Clock may transform the way you cook.