The EYB 100th birthday tribute to Julia Child

The word “legend” is a bit overused these days (yes, we’re thinking of Usain Bolt), but in Julia Child’s case, it’s spot on. Even though she passed away several years ago, Julia’s name lives on brighter than ever, even meriting an Academy Award nominated role by Meryl Streep. So today, her 100th birthday, we would be very remiss if we also didn’t honor her memory. First, we’ve assembled a small collection of blogs that represents her exuberance as well as the legacy for good cooking, good food, and good fun that she left us: 

• From Serious Eats, Ed Levine’s tribute, Julia Child’s 100th Anniversary: What Did She Mean to You?
• From HuffPost Food, Jamie Schler’s article, Happy Birthday,  Julia and Thank You for the Gift
• From Eatocracy, The time Julia Child snorted, accidentally cut a guy, and other fan tales
• From Food52, Julia Child, the Feminist Chef
• From The Kitchn, Happy 100th Birthday Julia! A Few Memorable Quotes

But maybe the best tribute of all is to cook from Julia. And we know so many of our members have her books (over 1700 of you have copies of Mastering the Art of French Cooking and over 900 have The Way to Cook) that the problem may be choosing which one. So here’s a list of over 4500 recipes from our library, sorted by rating, that should give you a ton of inspiration.

We’ll leave with one of our favorite Julia Child quotes,

“The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.”

P.S. Our photo today is Google’s doodle salute to Julia. Oh, and we couldn’t resist adding a link to this wonderful PBS video tribute, set to music, to Julia.