Clawed lobsters comprise a family (Nephropidae, sometimes also Homaridae) of large marine crustaceans. Highly prized as seafood, lobsters are economically important, and are often one of the most profitable commodities in coastal areas they populate.

Though several groups of crustaceans are known as lobsters, the clawed lobsters are most often associated with the name. They are also revered for their flavor and texture. Clawed lobsters are not closely related to spiny lobsters or slipper lobsters, which have no claws (''chelae''), or squat lobsters. The closest relatives of clawed lobsters are the reef lobsters and the three families of freshwater crayfish.

Evolution

The fossil record of clawed lobsters extends back at least to the Valanginian Age of the Cretaceous.

Description

Lobsters are invertebrates with a hard protective exoskeleton. Like most arthropods, lobsters must molt in order to grow, which leaves them vulnerable. During the molting process, several species change color. Lobsters have 10 walking legs; the front three pairs bear claws, the first of which are larger than the others. Although, like most other arthropods, lobsters are largely bilaterally symmetrical, they often possess unequal, specialized claws, like the king crab.

Lobster anatomy includes the cephalothorax which fuses the head and the thorax, both of which are covered by the chitinous carapace, and the abdomen. The lobster's head bears antennae, antennules, mandibles, the first and second maxillae, and the first, second, and third maxillipeds. Because lobsters live in a murky environment at the bottom of the ocean, they mostly use their antennae as sensors. The lobster eye has a reflective structure above a convex retina. In contrast, most complex eyes use refractive ray concentrators (lenses) and a concave retina. The abdomen includes swimmerets and its tail is composed of uropods and the telson.

Lobsters, like snails and spiders, have blue blood due to the presence of haemocyanin which contains copper (in contrast, mammals and many other animals have red blood from iron-rich haemoglobin). Lobsters possess a green hepatopancreas, called the tomalley by chefs, which functions as the animal's liver and pancreas.

In general, lobsters are long, and move by slowly walking on the sea floor. However, when they flee, they swim backwards quickly by curling and uncurling their abdomen. A speed of has been recorded. This is known as the caridoid escape reaction.

Longevity

Recent research suggests that lobsters may not slow down, weaken, or lose fertility with age. In fact, older lobsters are more fertile than younger lobsters. This longevity may be due to telomerase, an enzyme that repairs DNA sequences of the form "TTAGGG". This sequence is often referred to as the telomeres of the DNA. It has been argued that lobsters may exhibit negligible senescence and some scientists have claimed that they could effectively live indefinitely, barring injury, disease, capture, etc. Their longevity allows them to reach impressive sizes. According to the Guinness World Records, the largest lobster was caught in Nova Scotia, Canada, and weighed .

''Symbion''

Animals of the genus ''Symbion'', the only member of the animal phylum Cycliophora, live exclusively on lobster gills and mouthparts.

Ecology

Lobsters are found in all oceans. They live on rocky, sandy, or muddy bottoms from the shoreline to beyond the edge of the continental shelf. They generally live singly in crevices or in burrows under rocks.

Lobsters are omnivores and typically eat live prey such as fish, mollusks, other crustaceans, worms, and some plant life. They scavenge if necessary, and may resort to cannibalism in captivity; however, this has not been observed in the wild. Although lobster skin has been found in lobster stomachs, this is because lobsters eat their shed skin after molting.

Gastronomy

Lobster recipes include Lobster Newberg and Lobster Thermidor. Lobster is used in soup, bisque, lobster rolls, and cappon magro. Lobster meat may be dipped in clarified butter, resulting in a sweetened flavour.

Cooks boil or steam live lobsters. The lobster cooks for seven minutes for the first pound and three minutes for each additional pound.

According to the United States Food and Drug Administration (FDA), the mean level of mercury in American lobster is 0.31 ppm.

History

In North America, the American lobster did not achieve popularity until the mid-19th century, when New Yorkers and Bostonians developed a taste for it, and commercial lobster fisheries only flourished after the development of the lobster smack. Prior to this time, lobster was considered a mark of poverty or as a food for indentured servants or lower members of society in Maine, Massachusetts and the Canadian Maritimes, and servants specified in employment agreements that they would not eat lobster more than twice per week. American lobster was initially deemed worthy only of being used as fertilizer or fish bait, and it was not until well into the twentieth century that it was viewed as more than a low-priced canned staple food.

Caught lobsters are graded as new-shell, hard-shell and old-shell and, because lobsters that have recently shed their shells are the most delicate, there is an inverse relationship between the price of American lobster and its flavor. New-shell lobsters have paper-thin shells and a worse meat-to-shell ratio, but what meat exists is very sweet. However, the lobsters are so delicate that even transport to Boston almost kills them, making the market for new-shell lobsters strictly local to the fishing towns where they are offloaded. Hard-shell lobsters with firm shells but with less sweet meat can survive shipping to Boston, New York and even Los Angeles so they command a higher price than new-shell lobsters. Meanwhile, old-shell lobsters, which have not shed since the previous season and have a coarser flavor, can be air-shipped anywhere in the world and arrive alive, making them the most expensive. One seafood guide notes that an eight dollar lobster dinner at a restaurant overlooking fishing piers in Maine is consistently delicious, while "the eighty-dollar lobster in a three-star Paris restaurant is apt to be as much about presentation as flavor".

Animal welfare issues

The most common way of killing a lobster is by placing it live in boiling water or by splitting it by severing the body in half lengthwise. Lobsters may also be killed or rendered insensate immediately before boiling through a stab into the brain, in the belief that this will stop suffering. However, a lobster's brain operates from not one but several ganglia and disabling only the frontal ganglion does not usually result in death or unconsciousness. The boiling method is illegal in some places, such as in Reggio Emilia, Italy, where offenders face fines of up to €495.

Fishery and aquaculture

Lobsters are caught using baited, one-way traps with a color-coded marker buoy to mark cages. Lobster is fished in water between , although some lobsters live at . Cages are of plastic-coated galvanized steel or wood. A lobster fisher may tend as many as 2,000 traps. Around the year 2000, due to overfishing and high demand, lobster aquaculture expanded. As of 2008, no lobster aquaculture operation had achieved commercial success.

Species

This list contains all extant species in the family Nephropidae:

''Acanthacaris caeca''

''Acanthacaris tenuimana''

''Eunephrops bairdii''

''Eunephrops cadenasi''

''Eunephrops luckhursti''

''Eunephrops manningi''

''Homarinus capensis'' — Cape lobster

''Homarus americanus'' — American lobster

''Homarus gammarus'' — European lobster

''Metanephrops andamanicus'' — Andaman lobster

''Metanephrops arafurensis''

''Metanephrops armatus''

''Metanephrops australiensis'' — Australian scampi

''Metanephrops binghami'' — Caribbean lobster

''Metanephrops boschmai'' — bight lobster

''Metanephrops challengeri'' — New Zealand scampi

''Metanephrops formosanus''

''Metanephrops japonicus'' — Japanese lobster

''Metanephrops mozambicus''

''Metanephrops neptunus''

''Metanephrops rubellus''

''Metanephrops sagamiensis''

''Metanephrops sibogae''

''Metanephrops sinensis'' — China lobster

''Metanephrops thomsoni''

''Metanephrops velutinus''

''Nephropides caribaeus''

''Nephrops norvegicus'' — Norway lobster

''Nephropsis acanthura''

''Nephropsis aculeata'' — Florida lobsterette

''Nephropsis agassizii''

''Nephropsis atlantica''

''Nephropsis carpenteri''

''Nephropsis ensirostris''

''Nephropsis hamadai''

''Nephropsis holthuisii''

''Nephropsis macphersoni''

''Nephropsis malhaensis''

''Nephropsis neglecta''

''Nephropsis occidentalis''

''Nephropsis rosea''

''Nephropsis serrata''

''Nephropsis stewarti''

''Nephropsis suhmi''

''Nephropsis sulcata''

''Thymopides grobovi''

''Thymops birsteini''

''Thymopsis nilenta''

References

External links

Atlantic Veterinary College Lobster Science Centre

Category:True lobsters Category:Animal welfare Category:Commercial crustaceans Category:Edible crustaceans Category:Seafood

ang:Loppestre ar:كركند be:Амары be-x-old:Амары bg:Омар ca:Nefròpid cs:Humrovití de:Hummerartige el:Αστακός (μαλακόστρακο) es:Langosta (crustáceo) eo:Omaro fa:لابستر fr:Nephropidae hak:Liùng-hâ hi:झींगा मछली (लॉब्स्टर) id:Lobster is:Humrar it:Nephropidae he:לובסטר jv:Lobster lt:Omaras ml:കൊഞ്ച് ms:Udang karang nl:Zeekreeften ja:ロブスター no:Hummere nn:Hummarfamilien pl:Homary pt:Nephropidae ru:Омары simple:Lobster fi:Hummerit sv:Hummer tl:Ulang te:ఎండ్రకాయ tr:Istakoz uk:Омар ur:کَر کند war:Tapusok wuu:龙虾 zh:海螯蝦

Coordinates	56°09′″N10°13′″N
name	Julia Child
birth date	August 15, 1912
birth place	Pasadena, California
death date	August 13, 2004
death place	Montecito, California
spouse	Married September 1, 1946
style	French
education	Smith College B.A. History 1934Le Cordon Bleu''Le Grand Diplôme''
television	''The French Chef'', "Julia Child: bon appétit", ''Julia Child & Company'', ''Dinner at Julia's'', ''Cooking with Master Chefs'', ''In Julia's Kitchen with Master Chefs'', ''Baking with Julia'', ''Julia Child & Jacques Pépin Cooking at Home''
awards	Daytime Emmy Award for Outstanding Service Show Host1996 ''In Julia's Kitchen with Master Chefs''2001 ''Julia & Jacques Cooking at Home'' Emmy Award for Achievements in Educational Television—Individuals1966 ''The French Chef'' Peabody Award1965 ''The French Chef'' }}

Julia Child (née McWilliams; August 15, 1912 August 13, 2004) was an American chef, author, and television personality. She is recognized for introducing French cuisine to the American public with her debut cookbook, ''Mastering the Art of French Cooking'', and her subsequent television programs, the most notable of which was ''The French Chef'', which premiered in 1963.

Childhood and education

Child was born Julia Carolyn McWilliams in Pasadena, California, the daughter of John McWilliams, Jr., a Princeton University graduate and prominent land manager, and his wife, the former Julia Carolyn ("Caro") Weston, a paper-company heiress whose father, Byron Curtis Weston, served as lieutenant governor of Massachusetts. The eldest of three children, she had a brother, John III (1914–2002), and a sister, Dorothy Dean (1917–2006).

Child attended Westridge School, Polytechnic School from fourth grade to ninth grade and then The Katherine Branson School in Ross, California, which was at the time a boarding school. At six feet, two inches (1.88 m) tall, Child played tennis, golf, and basketball as a child and continued to play sports while attending Smith College, from which she graduated in 1934 with a major in English. A press release issued by Smith in 2004 states that her major was history.

Following her graduation from college, Child moved to New York City, where she worked as a copywriter for the advertising department of upscale home-furnishing firm W. & J. Sloane. Returning to California in 1937, she spent the next four years writing for local publications and working in advertising.

World War II

Child joined the Office of Strategic Services (OSS) after finding that she was too tall to enlist in the Women's Army Corps (WACs) or in the U.S. Navy's WAVES. She began her OSS career as a typist at its headquarters in Washington, but because of her education and experience soon was given a more responsible position as a top secret researcher working directly for the head of OSS, General William J. Donovan. As a research assistant in the Secret Intelligence division, she typed 10,000 names on white note cards to keep track of officers. For a year, she worked at the OSS Emergency Rescue Equipment Section (ERES) in Washington, D.C. as a file clerk and then as an assistant to developers of a shark repellent needed to ensure that sharks would not explode ordnance targeting German U-boats. In 1944 she was posted to Kandy, Ceylon (now Sri Lanka), where her responsibilities included "registering, cataloging and channeling a great volume of highly classified communications" for the OSS's clandestine stations in Asia. She was later posted to China, where she received the Emblem of Meritorious Civilian Service as head of the Registry of the OSS Secretariat. For her service, Child received an award that cited her many virtues, including her "drive and inherent cheerfulness." As with other OSS records, Child's file was declassified in 2008, and, unlike other files, her complete file is available online.

While in Ceylon, she met Paul Cushing Child, also an OSS employee, and the two were married September 1, 1946 in Lumberville, Pennsylvania, later moving to Washington, D.C. Child, a New Jersey native who had lived in Paris as an artist and poet, was known for his sophisticated palate, and introduced his wife to fine cuisine. He joined the United States Foreign Service and in 1948 the couple moved to Paris when the US State Department assigned Paul there as an exhibits officer with the United States Information Agency. The couple had no children.

Post-war France

Child repeatedly recalled her first meal in Rouen as a culinary revelation; once, she described the meal of oysters, sole meunière, and fine wine to ''The New York Times'' as "an opening up of the soul and spirit for me." In Paris she attended the famous Le Cordon Bleu cooking school and later studied privately with Max Bugnard and other master chefs. She joined the women's cooking club ''Cercle des Gourmettes''; through the club she met Simone Beck, who was writing a French cookbook for Americans with her friend Louisette Bertholle. Beck proposed that Child work with them, to make the book appeal to Americans.

In 1951, Child, Beck, and Bertholle began to teach cooking to American women in Child's Paris kitchen, calling their informal school ''L'école des trois gourmandes'' (The School of the Three Food Lovers). For the next decade, as the Childs moved around Europe and finally to Cambridge, Massachusetts, the three researched and repeatedly tested recipes. Child translated the French into English, making the recipes detailed, interesting, and practical.

In 1963, the Childs built a home near the Provence town of Plascassier in the hills above Cannes on property belonging to co-author Simone Beck and her husband, Jean Fischbacher. The Childs named it "La Pitchoune", a Provençal word meaning "the little one" but over time the property was often affectionately referred to simply as 'La Peetch'.

Books and television

The three would-be authors initially signed a contract with publisher Houghton Mifflin, which later rejected the manuscript for seeming too much like an encyclopedia. Finally, when it was first published in 1961 by Alfred A. Knopf, the 734-page ''Mastering the Art of French Cooking'' was a best-seller and received critical acclaim that derived in part from the American interest in French culture in the early 1960s. Lauded for its helpful illustrations and precise attention to detail, and for making fine cuisine accessible, the book is still in print and is considered a seminal culinary work. Following this success, Child wrote magazine articles and a regular column for ''The Boston Globe'' newspaper. She would go on to publish nearly twenty titles under her name and with others. Many, though not all, were related to her television shows. Her last book was the autobiographical ''My Life in France'', published posthumously in 2006 and written with her husband's nephew, Alex Prud'homme. The book recounts Child's life with her husband, Paul Child, in post-World War II France.

''The French Chef'' and related books

A 1962 appearance on a book review show on the National Educational Television (NET) station of Boston, WGBH, led to the inception of her first television cooking show after viewers enjoyed her demonstration of how to cook an omelette. ''The French Chef'' had its debut on February 11, 1963, on WGBH and was immediately successful. The show ran nationally for ten years and won Peabody and Emmy Awards, including the first Emmy award for an educational program. Though she was not the first television cook, Child was the most widely seen. She attracted the broadest audience with her cheery enthusiasm, distinctively charming warbly voice, and non-patronizing and unaffected manner.

In 1972, ''The French Chef'' became the first television program to be captioned for the deaf, albeit in the preliminary technology of open captioning.

Child's second book, ''The French Chef Cookbook,'' was a collection of the recipes she had demonstrated on the show. It was soon followed in 1971 by ''Mastering the Art of French Cooking, Volume Two,'' again in collaboration with Simone Beck, but not with Louisette Bertholle, the professional relationship with whom ended. Child's fourth book, ''From Julia Child's Kitchen,'' was illustrated with her husband's photographs and documented the color series of ''The French Chef,'' as well as providing an extensive library of kitchen notes compiled by Child during the course of the show.

In 1981 she founded The American Institute of Wine & Food, with vintners Robert Mondavi and Richard Graff, and others, to "advance the understanding, appreciation and quality of wine and food," a pursuit she had already begun with her books and television appearances.

Later shows and books

In the 1970s and 1980s, she was the star of numerous television programs, including ''Julia Child & Company'', ''Julia Child & More Company'' and ''Dinner at Julia's''; at the same time she also produced what she considered her magnum opus, a book and instructional video series collectively entitled ''The Way To Cook,'' which was published in 1989.

She starred in four more series in the 1990s that featured guest chefs: ''Cooking with Master Chefs,'' ''In Julia's Kitchen with Master Chefs,'' ''Baking With Julia,'' and ''Julia Child & Jacques Pépin Cooking at Home.'' She collaborated with Jacques Pépin many times for television programs and cookbooks. All of Child's books during this time stemmed from the television series of the same names.

Child's use of ingredients like butter and cream has been questioned by food critics and modern-day nutritionists. She addressed these criticisms throughout her career, predicting that a "fanatical fear of food" would take over the country's dining habits, and that focusing too much on nutrition takes the pleasure from enjoying food. In a 1990 interview, Child said, "Everybody is overreacting. If fear of food continues, it will be the death of gastronomy in the United States. Fortunately, the French don't suffer from the same hysteria we do. We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life."

Home as television set

thumb|right|Julia Child's kitchenJulia Child's kitchen, designed by her husband, was the setting for three of her television shows. It is now on display at the National Museum of American History in Washington, D.C. Beginning with ''In Julia's Kitchen with Master Chefs,'' the Childs' home kitchen in Cambridge was fully transformed into a functional set, with TV-quality lighting, three cameras positioned to catch all angles in the room, and a massive center island with a gas stovetop on one side and an electric stovetop on the other, but leaving the rest of the Childs' appliances alone, including "my wall oven with its squeaking door." This kitchen backdrop hosted nearly all of Child's 1990s television series.

Other appearances

She appeared in an episode of ''This Old House'' as designer of the kitchen. This Old House was launched in 1979 by Russell Morash, who helped create ''The French Chef with Julia Child''.

Awards

Emmy Awards

#1966: Achievements in Educational Television- Individuals for The French Chef, won #1972: Special Classification of Outstanding Program and Individual Achievement - General Programming for The French Chef, nominated #1994: Outstanding Informational Series for Cooking with Master Chefs, nominated

Daytime Emmy Awards

#1996: Outstanding Service Show Host for In Julia's Kitchen with Master Chefs, won #1997: Outstanding Service Show Host for Baking with Julia, nominated #1999 Outstanding Service Show Host for Baking with Julia, nominated #2000: Outstanding Service Show Host for Julia & Jacques Cooking at Home, nominated #2001: Outstanding Service Show Host for Julia & Jacques Cooking at Home, won

Peabody Awards

#1965: Personal Award for The French Chef, won

In popular culture

Child was a favorite of audiences from the moment of her television debut on public television in 1963, and she was a familiar part of American culture and the subject of numerous references. In 1966 she was featured on the cover of ''Time'' with the heading, "Our Lady of the Ladle."

In a 1978 ''Saturday Night Live'' sketch (episode 74), she was parodied by Dan Aykroyd continuing with a cooking show despite ludicrously profuse bleeding from a cut to his thumb, and eventually expiring while advising "Save the liver". Child reportedly loved this sketch so much she showed it to friends at parties.

Jean Stapleton portrayed her in a 1989 musical, ''Bon Appétit!'', based on one of her televised cooking lessons. The title derived from her famous TV sign-off: "This is Julia Child. Bon appétit!" She was the inspiration for the character "Julia Grownup" on the Children's Television Workshop program, ''The Electric Company'' (1971–1977), and was portrayed (or more accurately, parodied) in many other television and radio programs and skits, including ''The Cosby Show'' (1984–1992) by character Heathcliff Huxtable (Bill Cosby) and Garrison Keillor's radio series ''A Prairie Home Companion'' by voice actor Tim Russell. Julia Child's TV show is briefly portrayed in the 1986 movie, ''The Money Pit'' starring Tom Hanks and Shelley Long; the 1985 Madonna film ''Desperately Seeking Susan'' and the 1991 comedy ''Don't Tell Mom The Babysitter's Dead''. In 1993, she was the voice of Dr. Juliet Bleeb in the children's film ''We're Back! A Dinosaur's Story''.

In 2002, Child was the inspiration for "The Julie/Julia Project," a popular cooking blog by Julie Powell that was the basis of Powell's 2005 bestselling book, ''Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen'', the paperback version of which was retitled ''Julie and Julia: My Year of Cooking Dangerously''. The blog and book, along with Child's own memoir, in turn inspired the 2009 feature film ''Julie & Julia.'' (Meryl Streep portrayed Child in half the narrative.) Child is reported to have been unimpressed by Powell's blog, believing Powell's determination to cook every recipe in ''Mastering the Art of French Cooking'' in a year to be a stunt. Child's editor, Judith Jones, said in an interview: "Flinging around four-letter words when cooking isn't attractive, to me or Julia. She didn't want to endorse it. What came through on the blog was somebody who was doing it almost for the sake of a stunt. She would never really describe the end results, how delicious it was, and what she learned. Julia didn’t like what she called 'the flimsies.' She didn't suffer fools, if you know what I mean."

Retirement

After the death of her beloved friend Simone Beck, Child relinquished La Peetch after a month long stay in June 1992 with her niece, Phila, and her family. She turned the keys over to Jean Fischbacher's sister, just as she and Paul had promised nearly 30 years earlier. Paul, who was ten years older, died in 1994 after living in a nursing home for five years following a series of strokes in 1989.

In 2001, she moved to a retirement community in Santa Barbara, California, donating her house and office to Smith College, which later sold the house. She donated her kitchen, which her husband designed with high counters to accommodate her formidable height, and which served as the set for three of her television series, to the National Museum of American History, where it is now on display. Her iconic copper pots and pans were on display at COPIA in Napa, California, until August 2009 when they were reunited with her kitchen at the Smithsonian National Museum of American History in Washington, DC.

In 2000, Child received the French Legion of Honor and was elected a Fellow of the American Academy of Arts and Sciences in 2000. She was awarded the U.S. Presidential Medal of Freedom in 2003. Child also received honorary doctorates from Harvard University, Johnson & Wales University in 1995, her alma mater Smith College, Brown University in 2000, and several other universities.

Death

On August 13, 2004, Julia Child died of kidney failure at her assisted-living home in Montecito, two days before her 92nd birthday. Child ended her last book ''My Life in France'' with "... thinking back on it now reminds that the pleasures of the table, and of life, are infinite - toujours bon appétit!"

Films

On August 18, 2004, a documentary filmed during her lifetime premiered. Produced by WGBH, the one-hour feature, ''Julia Child! America's Favorite Chef'', was aired as the first episode of the 18th season of the PBS series ''American Masters''. The film combined archive footage of Child with current footage from those who influenced and were influenced by her life and work.

A film adapted by Nora Ephron from Child's memoir ''My Life in France'' and from Julie Powell's memoir, and directed by Ephron, ''Julie & Julia'', was released on August 7, 2009. Meryl Streep played Child; her performance was nominated for numerous awards, winning the Golden Globe for Best Actress in a Leading Role in a Musical or Comedy.

A film titled ''Primordial Soup With Julia Child'' was on display at the Smithsonian National Air and Space Museum's ''Life in The Universe'' gallery from 1976 until the gallery closed.

She also voiced the character Doctor Juliet Bleeb, an eccentric Museum of Natural History employee in the children's movie ''We're Back! A Dinosaur's Story''.

Public works

Television series

''The French Chef'' (1963–1973)

''Julia Child & Company'' (1978–1979)

''Julia Child & More Company'' (1980–1982)

''Dinner at Julia's'' (1983–1985)

''The Way To Cook'' (1989) six one-hour videocassettes

''A Birthday Party for Julia Child: Compliments to the Chef'' (1992)

''Cooking with Master Chefs: Hosted by Julia Child'' (1993–1994) 16 episodes

''Cooking In Concert: Julia Child & Jacques Pepin'' (1993)

''In Julia's Kitchen with Master Chefs'' (1994–1996), 39 episodes

''Cooking in Concert: Julia Child & Jacques Pepin'' (1995)

''Baking with Julia'' (1996–1998) 39 episodes

''Julia & Jacques Cooking at Home'' (1999–2000) 22 episodes

''Julia Child's Kitchen Wisdom'', (2000) two-hour special

DVD releases

''Julia Child's Kitchen Wisdom'' (2000)

''Julia and Jacques: Cooking at Home'' (2003)

''Julia Child: America's Favorite Chef'' (2004)

''The French Chef: Volume One'' (2005)

''The French Chef: Volume Two'' (2005)

''Julia Child! The French Chef'' (2006)

''The Way To Cook'' (2009)

''Baking With Julia'' (2009)

''Julie and Julia'' (2010)

Books

''Mastering the Art of French Cooking'' (1961), with Simone Beck and Louisette Bertholle—ISBN 0-375-41340-5

''The French Chef Cookbook'' (1968)—ISBN 0-394-40135-2

''Mastering the Art of French Cooking, Volume Two'' (1970), with Simone Beck—ISBN 0-394-40152-2

''From Julia Child's Kitchen'' (1975)—ISBN 0-517-20712-5

''Julia Child & Company'' (1978)—ISBN 0-345-31449-2

''Julia Child & More Company'' (1979)—ISBN 0-345-31450-6

''The Way To Cook'' (1989)—ISBN 0-394-53264-3

''Julia Child's Menu Cookbook'' (1991), one-volume edition of ''Julia Child & Company'' and ''Julia Child & More Company''—ISBN 0-517-06485-5

''Cooking With Master Chefs'' (1993)—ISBN 0-679-74829-6

''In Julia's Kitchen with Master Chefs'' (1995)—ISBN 0-679-43896-3

''Baking with Julia'' (1996)—ISBN 0-688-14657-0

''Julia's Delicious Little Dinners'' (1998)—ISBN 0-375-40336-1

''Julia's Menus For Special Occasions'' (1998)—ISBN 0-375-40338-8

''Julia's Breakfasts, Lunches & Suppers'' (1999)—ISBN 0-375-40339-6

''Julia's Casual Dinners'' (1999)—ISBN 0-375-40337-X

''Julia and Jacques Cooking at Home'' (1999), with Jacques Pépin—ISBN 0-375-40431-7

''Julia's Kitchen Wisdom'' (2000)—ISBN 0-375-41151-8

''My Life in France'' (2006, posthumous), with Alex Prud'homme—ISBN 1-4000-4346-8

(collected in) ''American Food Writing: An Anthology with Classic Recipes'', ed. Molly O'Neill (Library of America, 2007) ISBN 1598530054

By Others

''Appetite for Life : The Biography of Julia Child'' (1997), Fitch, Noel Riley—ISBN 0-385-49383-5

''Gifts of Age: 32 Remarkable Women'', Charlotte Painter (Chronicle Books, 1985) ISBN 978-0877013686. Interview with Child, with portrait on cover

''As Always, Julia: The Letters of Julia Child and Avis DeVoto'' (2010), ed. Joan Reardon

''A Covert Affair: Julia Child and Paul Child in the OSS'', Jennet Conant (Simon & Schuster, 2011).

References

External links

Julia Child: Lessons with Master Chefs from PBS

Julia Child's Kitchen at the Smithsonian

American television interview with Julia Child on June 25, 1999, at Google Video

Coverage of Julia Child in ''The New York Times''

Interview in Frontline Diplomacy: The Foreign Affairs Oral History Collection of the Association for Diplomatic Studies and Training.

JULIA CHILD: 1912-2004 TV's French chef taught us how to cook with panache, Obituary in the ''San Francisco Chronicle''

The IMDb page for the film "Julie & Julia" starring Meryl Streep

Julia Child Papers.Schlesinger Library, Radcliffe Institute, Harvard University.

"Live Eat Enjoy: A Visit With Julia Child", ''Ms. Magazine'' Summer 2003

"No beef with Julia’s kitchen: Her home’s new owner lacks the bone appetite", ''The Boston Globe'' August 31, 2009

Category:1912 births Category:2004 deaths Category:American food writers Category:American television chefs Category:American television personalities Category:Chevaliers of the Légion d'honneur Category:Cookbook authors Category:Cultural history of Boston, Massachusetts Category:Daytime Emmy Award winners Category:Deaths from renal failure Category:Emmy Award winners Category:Fellows of the American Academy of Arts and Sciences Category:Female wartime spies Category:Food Network chefs Category:Peabody Award winners Category:People from Cambridge, Massachusetts Category:People from Pasadena, California Category:People from Santa Barbara, California Category:People of the Office of Strategic Services Category:Presidential Medal of Freedom recipients Category:Smith College alumni

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