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Bibliography Bibliography books by julia child Mastering the Art of French Cooking. With Simone Beck and Louisette Bertholle. New York: Alfred A. Knopf, 1961. The French Chef Cookbook. New York: Alfred A. Knopf, 1968. Mastering the Art of French Cooking, Volume II. With Simone Beck. New York: Alfred A. Knopf, 1970. From Julia Child’s Kitchen. New York: Alfred A. Knopf, 1975. Julia Child and Company. New York: Alfred A. Knopf, 1978. Julia Child and More Company. New York: Alfred A. Knopf, 1979. The Way to Cook. New York: Alfred A. Knopf, 1989. Julia Child’s Menu Cookbook. New York: Wings (Random House), 1991. Cooking with Master Chefs. New York: Alfred A. Knopf, 1993. In Julia Child’s Kitchen with Master Chefs. New York: Alfred A. Knopf, 1995. Baking with Julia. Written by Dorie Greenspan. New York: William Morrow, 1996. Julia and Jacques Cooking at Home. With Jacques Pépin. New York: Alfred A. Knopf, 1999. Julia’s Kitchen Wisdom. New York: Alfred A. Knopf, 2000. My Life in France. With Alex Prud’homme. New York: Alfred A. Knopf, 2006. television series featuring julia child The French Chef, WGBH, Boston, 1963–1973. Julia Child and Company, WGBH, Boston, 1978. Julia Child and More Company, WGBH, Boston, 1979. Dinner at Julia’s, WGBH, Boston, 1983. Cooking with Master Chefs, Maryland Public Broadcasting, 1993. In Julia’s Kitchen with Master Chefs, Maryland Public Broadcasting, 1994. Baking with Julia, Maryland Public Broadcasting, 1996. Julia and Jacques Cooking at Home, KQED, San Francisco, 1999. videos featuring julia child Julia and Jacques “Cooking in Concert,” DVD, A La Carte Video, August 1994. Julia and Jacques “More Cooking in Concert,” DVD, A La Carte Video, August 1996. Julia Child! America’s Favorite Chef, DVD, WGBH Boston Video, 2004. The French Chef with Julia Child, 3 DVDs, WGBH Boston Video, 2005. The French Chef 2 with Julia Child, 3 DVDs, WGBH Boston Video, 2005. Julia Child and Graham Kerr. Cooking in Concert, DVD, A La Carte Video, 1995. selected books Algren, Nelson. America Eats. Iowa City: University of Iowa Press, 1992. Ali-Bab (Henri Babinski). Gastronomie Pratique. Paris: Flammarion, 1926. Barr, Nancy Verde. Backstage with Julia. Hoboken: John Wiley and Sons, 2007. Batterberry, Michael and Ariane. On the Town in New York. New York: Charles Scribner’s Sons, 1973. Beard, James. Cook It Outdoors. New York: M. Barrows, 1941. ———. The Fireside Cook Book. New York: Simon and Schuster, 1949. ———. Paris Cuisine. With Alexander Watt. Boston: Little, Brown, 1952. ———. Jim Beard’s Barbecue Cooking. New York: Maco, 1954. ———. James Beard’s Fish Cookery. Boston: Little, Brown, 1954. ———. Jim Beard’s Casserole Cookbook. New York: Maco, 1955. ———. The Complete Book of Outdoor Cookery. With Helen Evans Brown. New York: Dou- bleday, 1955. ———. The James Beard Cookbook. With Isabel Callvert. New York: Dell, 1959. ———. Delights and Prejudices. New York: Atheneum, 1964. ———. James Beard’s American Cookery. Boston: Little, Brown, 1972. ———. Beard on Bread. New York: Alfred A. Knopf, 1973. ———. James Beard’s Theory & Practice of Good Cooking. New York: Alfred A. Knopf, 1977. ———. The New James Beard. New York: Alfred A. Knopf, 1981. ———. Beard on Pasta. New York: Alfred A. Knopf, 1983. Beck, Simone. Simca’s Cuisine. New York: Alfred A. Knopf, 1972. ———. Food & Friends. With Suzy Patterson. New York: Viking Press, 1991. Bemelmans, Ludwig. La Bonne Table. New York: Simon and Schuster, 1964. Bertholle, Louisette, and Simone Beck. What’s Cooking in France. New York: Ives Wash - burn, 1952. Brenner, Leslie. American Appetite. New York: Bard, 1999. Brillat- Savarin. The Physiology of Taste (La Physiologie du gout, 1825). Translated by Anne Drayton. New York: Penguin, 1994. Camp, Charles. American Foodways: What, When, Why and How We Eat in America. Little Rock, Ark.: August House, 1989. Cannon, Poppy. The Can- Opener Cookbook. New York: Crowell, 1952. Chamberlain, Samuel. Clémentine in the Kitchen. New York: Hastings House, 1943. ———. Bouquet de France: An Epicurean Tour of the French Provinces. New York: Gourmet, 1952. Chelminski, Rudolph. The French at Table. New York: William Morrow, 1985. Child, Charles Tripler. The How and Why of Electricity. New York, Electrical Review Pub- lishing Co., 1902. Child, Charles. Roots in the Rock. Boston: Little, Brown, 1964. Child, Paul. Bubbles from the Spring. N.p.: Antique Press, 1974. Claiborne, Craig. New York Times Cookbook. New York: Harper & Row, 1961. ———. Craig Claiborne’s Favorites from the New York Times: Series III. New York: Times Books, 1977. ———. A Feast Made for Laughter. New York: Doubleday, 1982. Clark, Robert. James Beard: A Biography. New York: Harper Collins, 1993. Collins, Kathleen. Watching What We Eat: The Evolution of Television Cooking Shows. New York, Continuum, 2009. Conant, Jennet. A Covert Affair: Julia Child and Paul Child in the OSS. New York: Simon and Schuster, 2011. Conaway, James. Napa. Boston: Houghton Mifflin, 1990. Cooke, Phillip S., ed. The Second Symposium on American Cuisine. New York: Van Nostrand Reinhold, 1984. Cushing, James. Genealogy of the Cushing Family. Worcester, Mass.: Perrault Printing, 1877. David, Elizabeth. French Country Cooking. London: Lehman, 1951. ———. Italian Food. London: Macdonald, 1954. ———. French Provincial Cooking. London: Michael Joseph, 1960. Diat, Louis. French Cooking for Americans. Philadelphia: Lippincott, 1946. Ephron, Nora. I Feel Bad About My Neck. New York: Alfred A. Knopf, 2006. Escoffier, Auguste. Memories of My Life. New York: Van Nostrand Reinhold, 1997. Farmer, Fannie. A New Book of Cookery. Boston: Little, Brown, 1912. Fisher, M. F. K. The Gastronomical Me. New York: Duell, Sloan and Pearce, 1943. ———. Map of Another Town: A Memoir of Province. Boston: Little, Brown, 1964. ———. Among Friends. New York: Alfred A. Knopf, 1970. ———. Stay Me, Oh Comfort Me. New York: Pantheon, 1993. ———. A Life in Letters: Correspondence 1929–1991. Edited by Norah K. Barr, Marsha Moran, and Patrrick Moran. Washington, D.C.: Counterpoint, 1997. Ferrone, John, editor. James Beard: Love and Kisses and a Halo of Truffles. New York: Arcade, 1994. Fitch, Noel Riley. Appetite for Life. New York: Doubleday, 1997. Fussell, Betty. I Hear America Cooking. New York: Viking Press, 1986. ———. Masters of American Cookery: MFK Fisher, James Beard, Craig Claiborne, Julia Child. Lin- coln: University of Nebraska Press, 2005. Garrett, Martin. Provence: A Cultural History. New York: Oxford University Press, 2006. Greene, Gael. Bite: A New York Restaurant Strategy. New York: W. W. Norton, 1971. Grimes, William. Appetite City: A Culinary History of New York. New York: North Point Press, 2010. Grimshaw, William R. Grimshaw’s Narrative. Sacramento, 1872. Guérard, Michel. La Grande Cuisine Minceur. Paris: Editions Robert Laffont, 1976. Guillot, André. La Grande Cuisine Bourgeoise. Paris: Flammarion, 1976. Hazan, Marcella. The Classic Italian Cookbook. New York: Harper’s Magazine Press, 1973. Hibben, Sheila. American Regional Cookery. Boston: Little, Brown, 1946. James, Michael. Slow Food. New York: Warner Books, 1992. Jones, Evan. American Food: The Gastronomic Story. New York: E. P. Dutton, 1975. ———. Epicurean Delight: The Life and Times of James Beard. New York: Alfred A. Knopf, 1990. Jones, Judith. The Tenth Muse: My Life in Food. New York: Alfred A. Knopf, 2007. Kafka, Barbara. The Opinionated Palate: Passion and Peeves on Eating and Food. New York: Wil- liam Morrow, 1992. Kennedy, Robert Woods. A Classical Education. New York: W. W. Norton, 1973. Kuh, Patrick. The Last Days of Haute Cuisine. New York: Penguin Press, 2001. Levenstein, Harvey. Paradox of Plenty: A Social History of Eating in Modern America. New York: Oxford University Press, 1993. Lucas, Dione. The Cordon Bleu Cook Book. Boston: Little, Brown, 1947. MacDonald, Elizabeth P. Undercover Girl. New York: Macmillan, 1947. McDougal, Dennis. Privileged Son: Otis Chandler and the Rise and Fall of the L.A. Times Dynasty. New York: DaCapo, 2002. McKinzie, Richard D. The New Deal for American Artists. Princeton: Princeton University Press, 1973. McNamee, Thomas. Alice Waters and Chez Panisse. New York: Penguin Press, 1997. McWilliams, John. Recollections of His Youth. Princeton: Princeton University Press, 1921. McIntosh, Elizabeth P. The Role of Women in Intelligence. McLean, Va.: Association of For- mer Intelligence Officers, 1989. ———. Sisterhood of Spies: The Women of the OSS. New York: Random House, 1998. Montagne, Prosper. Larousse Gastronomique. Edited by Charlotte Turgeon and Nina Froud. New York: Crown, 1961. Morrow, Mayo. Los Angeles. New York: Alfred A. Knopf, 1933. O’Brien, Kenneth Paul, and Lynn H. Parsons. The Home- Front War. Westport, Conn.: Greenwood Press, 1995. Olney, Richard. The French Menu Cookbook. New York: Simon and Schuster, 1970. ———. Simple French Food. New York: Atheneum, 1974. ———. Reflexions. New York: Brick Tower Press, 1999. Paddleford, Clementine. How America Eats. New York: Charles Scribner’s Sons, 1960. Pasadena Blue Book: Crown City Clubdom. Pasadena: Mission Press, 1919. Pépin, Jacques. A French Chef Cooks at Home. New York: Simon and Schuster, 1975. ———. La Technique. New York: Times Books, 1976. ———. La Methode. New York: Times Books, 1979. ———. The Apprentice: My Life in the Kitchen. New York: Houghton Mifflin Harcourt, 2003. Pineda, Manuel, and E. Caswell Perry. Pasadena Area History. Pasadena: Anderson, 1972. Reardon, Joan. M. F. K. Fisher, Julia Child and Alice Waters: Celebrating the Pleasures of the Table. New York: Harmony Books, 1994. ———. As Always, Julia:
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