The dish that set Julia Child on her culinary path was a sole meunière tasted in Rouen, France. Its perfection lies in its simplicity and should be a staple in every home cook's repertoire.
In the webinar I am currently teaching "An American culinary journey: From succotash to urban chickens," we are spending an entire section on Julia Child.
In many ways Julia's own journey (and I feel like I can be on a first name basis here, since her genius lay in her ability to be accessible and engaging) epitomizes the transition of American cuisine – from one that was recovering from war rations and Jell-O molds into the discovery of cuisine, food as an element able to delight the senses, engage the mind, and empower a cook to exude creativity.
Her own awakening, as it is widely known, came in Rouen, France with sole meunière.
Paul and Julia Child, who had both worked for the Office of Strategic Services, moved to Paris when Paul accepted a job as an exhibits officer with the United States Information Agency.
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