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I read this book immediately after reading a recent biography of James Beard. Before having read both books, I was sure Beard was deservedly at the pinnacle of American culinary expertise and influence. I now believe that position belongs to Julia Child, who, with her two French colaborators, was almost entirely responsible for the text of their books, unlike Beard, who employed a sizeable number of ghost writers in much the same way that 'Martha Stewart' is more of a brand for a team effort than itis the identity of a single worker. At the same time, one can easily trace the rebirth of interest in things culinary by the conjunction of Childs books and early PBS shows with the advent of the Kennedy White House French Chef hired by Jackie Kennedy. I also have an enormous respect for Child in comparison to Beard for scrupulously avoiding product endorsements and other commercial entanglements.
I know this book was written without the active cooperation of Ms. Child, and I believe it shows. The author had access to all of Child's papers and correspondence and, I'm sure, interviewed a large number of Child's friends and colleagues. This makes me yearn to read Julia's own memoir. Until that is available, this will do just fine.
B. Marold (Bethlehem, PA) Amazon.com
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