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Julia Child sits in her kitchen after being moved and rebuilt from her Cambridge, MA home 19 August, 2002 as part of an exhibit at the National Museum of American History in Washington, DC. After deciding to move back to her home state of California, Child donated the kitchen and approximately cataloged 1,200 objects.
At 6’2”, Julia Child could command a room, but she was most famous for making French cooking less intimidating. Her first cookbook, “Mastering the Art of French Cooking,” took American home cuisine by storm; her subsequent foray into television pioneered the way for most Food Network programs. The 100th anniversary of Julia’s birth is tomorrow, and yesterday was the eighth anniversary of her death.
Chef Jacques Pépin, who frequently collaborated with Julia, including as a co-host of “Julia Child & Jacques Pépin Cooking at Home," joined Patt to share his memories of Julia.
"She was very opinionated, but at the same time very generous. She was funny, she was demanding, she was tough and she was gentle at the same time. We had a lot of arguments. She was frustrating, but she was very vibrant and eloquent," said Pépin on the Patt Morrison show. "But anyway we had fun and we always ended up around the table with a glass of wine and whatever we cooked."