Word: julia
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French for a Lifetime. With the next volume taking up all of her time, Julia has stopped taping The French Chef, plans to wait until color comes to educational TV before resuming it, because "I'm tired of grey food." Meanwhile, the program is being run and rerun on a rapidly increasing number of stations. Encouraged by the show's phenomenal success, Boston educational station WGBH-TV plans a new program on Chinese cooking presided over by Joyce Chen, Cambridge restaurant owner, cookbook author and teacher. Already, 80 stations have inquired about carrying the show as soon...
...Julia could not be more delighted. "Chinese cooking is marvelous," she says. Not that she has any intention of cooking Oriental style herself. "I will never do anything but French cooking," she says with Francophilic fervor. "It's much the most interesting and the most challenging and the best eating. There are so many wonderful French dishes; I don't think I'll ever live long enough to do them...
...same could be said of Julia herself. For, though she has a diploma from France's Cordon Bleu, is a member of Paris' Le Cercle des Gourmettes, and with two friends, the co-authors of her book, once ran a cooking school for Americans in Paris, she approaches her subject with straightforward simplicity: "French cooking starts out from just perfectly direct principles. It's so important that there are reasons for doing things. It is a tradition with rules-perfectly simple ones. If you know them, then you can do any kind of cooking." To teach rules...
Shallot of the Month. If 1966 is the year that everyone seems to be cooking in the kitchen with Julia, this is partially because Julia is just right for the times. The concern with good eating, which first became evident after World War II, has now swept across the nation. Cooking schools everywhere report themselves oversubscribed. Supermarkets have found that their gourmet counters are their handsomest profit earners, and are rapidly expanding them. "Sixty percent of the items in this store weren't here ten years ago," says the manager of Chicago's Stop 'n' Shop...
...Julia Child so much as mention vanilla wafers, and the shelves are empty overnight. The kitchenware she brandishes with so much relish fares similarly. At Chicago's Cooks' Cupboard, Owner Robert George credits her show with the sudden spurt in sales of such things as fish poachers and French chef's knives...