Bon Appétit - Julia Child
- Thread starter NancyNGA
- Start date
RadishRose
SF VIP
- Location
- Connecticut, USA
That was nice, Meanderer. Thank you.
RadishRose
SF VIP
- Location
- Connecticut, USA
The Child's home in Cambridge MA
Julia, age 23
Her summer cottage in Provence, France
The opening song of this thread is so cool (I think), but the lyrics are a bit hard to follow. I found them and decided to include them just for completeness. 
layful:
Keep on Cooking
What makes a great chef?
Well, training and technique of course
Plus a great love of food
A generous personality
And the ability to invent Hot Chocolate Truffles
Meltingly addictive Hot Chocolate Truffles
Balls of creamy chocolate filling that are rolled in fresh crumbs
Lets have another piece
As long as the dough is relaxed, it’s ready to roll (ready to roll)
Lets have another piece.
All in a ball (ready to roll) (ready to roll)
Freshness is essential
That makes all the difference
I like to smell something cooking
Makes me feel at home
Bring on the roasted potatoes
Bring on the Montrachet
This is what good cooking is all about
This is what good cooking is all about
Like sour cream cheese fillings
And the sweet topping
All on that crisp pastry
You can’t define these in a recipe
You can only know them
By knowing how the food should taste
A blend of oil, fresh lime juice, fresh ginger in fish sauce
You need some fat in your diet or your body can’t process your vitamins.
Freshness is essential
That makes all the difference
I like to smell something cooking
Makes me feel at home
Bring on the roasted potatoes
Bring on the Montrachet
This is what good cooking is all about
This is what good cooking is all about
Cooking, cooking, keep on cooking
This is the way to live
Cooking, cooking, keep on cooking
This is the way to eat
Bon Appétit!
A real test of a good chef is a perfectly roasted chicken
The lemons, the garlic, the rosemary – what a treat!
Full, rich and creamy, suspended in its sauce
Watch it, don’t let it cook too long
Beat it up a little bit
Just to soften it
Fast and tough and rough
I’m just gonna show you how to do it
Beat it up a little bit
Just to soften it
Tough it, fold it, roll it
Fast and tough and rough
Freshness is essential
That makes all the difference
I like to smell something cooking
Makes me feel at home
Bring on the roasted potatoes
Bring on the Montrachet
This is what good cooking is all about
This is what good cooking is all about
Cooking, cooking, keep on cooking
This is the way to live
Cooking, cooking, keep on cooking
Everyone gather 'round the dinner table
Cooking, cooking, keep on cooking
This is the way to live
Cooking, cooking, keep on cooking
This is the way to eat
Bon Appétit!
layful:Keep on Cooking
What makes a great chef?
Well, training and technique of course
Plus a great love of food
A generous personality
And the ability to invent Hot Chocolate Truffles
Meltingly addictive Hot Chocolate Truffles
Balls of creamy chocolate filling that are rolled in fresh crumbs
Lets have another piece
As long as the dough is relaxed, it’s ready to roll (ready to roll)
Lets have another piece.
All in a ball (ready to roll) (ready to roll)
Freshness is essential
That makes all the difference
I like to smell something cooking
Makes me feel at home
Bring on the roasted potatoes
Bring on the Montrachet
This is what good cooking is all about
This is what good cooking is all about
Like sour cream cheese fillings
And the sweet topping
All on that crisp pastry
You can’t define these in a recipe
You can only know them
By knowing how the food should taste
A blend of oil, fresh lime juice, fresh ginger in fish sauce
You need some fat in your diet or your body can’t process your vitamins.
Freshness is essential
That makes all the difference
I like to smell something cooking
Makes me feel at home
Bring on the roasted potatoes
Bring on the Montrachet
This is what good cooking is all about
This is what good cooking is all about
Cooking, cooking, keep on cooking
This is the way to live
Cooking, cooking, keep on cooking
This is the way to eat
Bon Appétit!
A real test of a good chef is a perfectly roasted chicken
The lemons, the garlic, the rosemary – what a treat!
Full, rich and creamy, suspended in its sauce
Watch it, don’t let it cook too long
Beat it up a little bit
Just to soften it
Fast and tough and rough
I’m just gonna show you how to do it
Beat it up a little bit
Just to soften it
Tough it, fold it, roll it
Fast and tough and rough
Freshness is essential
That makes all the difference
I like to smell something cooking
Makes me feel at home
Bring on the roasted potatoes
Bring on the Montrachet
This is what good cooking is all about
This is what good cooking is all about
Cooking, cooking, keep on cooking
This is the way to live
Cooking, cooking, keep on cooking
Everyone gather 'round the dinner table
Cooking, cooking, keep on cooking
This is the way to live
Cooking, cooking, keep on cooking
This is the way to eat
Bon Appétit!
Last edited:
hearlady
Homebody
- Location
- N Carolina
I used to watch her show (and The Frugal Gourmet) growing up. I went to a Culinary Arts trade school for two years I think partly because of Julia. I have her book Julia & Company. I always wanted to make the chicken with the butter mushroom blend tucked under the skin. One of these days.
C'est Moi
Dishin' it out.
- Location
- Houston Y'all
I absolutely love Julia; I have the complete PBS French Chef series on DVD!
"When you flip anything, you just have to have the courage of your convictions..." Julia Child
"When you flip anything, you just have to have the courage of your convictions..." Julia Child