Cooking In France

This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.

Steve Hoffman is a perfectly comfortable middle-aged Minnesotan man who has always been desperately, pretentiously in love with France, more specifically with the idea of France. To follow that love, he and his family move, nearly at random, to the small, rural, scratchy-hot village of Autignac in the south of the country, and he immediately thinks he’s made a terrible mistake.

From the moment the ship docked in Le Havre, en route to Paris, in the fall of 1948, Julia had an awakening that changed her life. Soon this tall, outspoken gal from Pasadena, California, who didn't speak a word of French and knew nothing about the country, was steeped in the language, chatting with purveyors in the local markets, and enrolled in the Cordon Bleu.

Even before Susan Herrmann Loomis wrote her now-classic memoir, On Rue Tatin, Americans have been compelled by books about the French's ease with cooking. With In a French Kitchen, Loomis—an expat who long ago traded her American grocery store for a bustling French farmer's market—demystifies in lively prose the seemingly effortless je ne sais quoi behind a simple French meal.

Julie has her freedom, a dream job as a pastry chef, and a corpse growing cold on her floor... Welcome to Beldoc, a small town in the heart of Provence, imbued with lavender and fresh baked bread! You can idle around, or you can puzzle out a murder mystery. When a man dies on her watch in her pâtisserie, newly divorced chef Julie Cavallo is dismayed. It isn’t that she’s a suspect. The local gendarmerie captain signs off the death as a natural event. A heart attack. But for a reason she won’t discuss, Julie suspects Maurice Sauve was poisoned. What’s a girl to do? She’ll ignore ...

It’s springtime in Provence! Trees are in bloom and critters are abuzz— including a murderer or two. Pastry chef Julie Cavallo is gearing up for the Easter weekend. Life is blissfully tranquil… until she learns of a wrongful conviction. Chiropractor Quentin Vernet was found guilty of fatal malpractice, stripped of his license and imprisoned for a year. And now he has lost all hope of clearing his good name. If only there was a way to help him! Unfortunately, Julie has nothing to go on. Her crew of amateur sleuths deems the case too cold and too sticky. Her gendarme boyfriend warns her...

In the 18th and 19th centuries, French cooks began to claim central roles in defining and enforcing taste, as well as educating their diners to changing standards. Tracing the transformation of culinary trades in France during the Revolutionary era, Jennifer J. Davis argues that the work of cultivating sensibility in food was not simply an elite matter; it was essential to the livelihood of thousands of men and women. Davis interrogates the development of cooking aesthetics and practices by examining the policing of the culinary marketplace in the name of safety and good taste.