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Julia Child preparing lobster rolls for lunch at her home in Cambridge, Mass., in July of 2001.
OBITUARY Julia Child, 91, Dies; She Entertained as She Taught Cooking
By REGINA SCHRAMBLING
Julia Child, whose warbling, encouraging voice and able hands brought the intricacies of French cuisine to American home cooks through her television series and books, died in her sleep three days before what would
have been her 92nd birthday.
AT HOME WITH JULIA CHILD Change of Scene, if Not Cuisine
By JOHN LELAND
Julia Child talked about her move from her Victorian house in Cambridge, Mass., to a retirement community in California and fed a reporter a tuna sandwhich.
(July 26, 2001)
FOOD DIARY Aunt Julia . . .
By AMANDA HESSER
We'd still be wallowing in green-bean casserole without Julia Child, says a food writer.
(June 17, 2001)
PUBLIC LIVES For a Cooking Legend, the Ultimate Dinner Was Served
By CAREY GOLDBERG
The chef celebrated her receipt of France's highest honor, the Legion d'Honneur, for her decades of popularizing French cooking among Americans.
(Nov. 25, 2000)
BOOK REVIEW 'Appetite for Life': The French Chef
By WILLIAM GRIMES
The chef deserves a better biography than Noel Riley Fitch's indigestible stew of repetitive gushing.
(Oct. 26, 1997)
For Julia Child, an Intimate Dinner for 500
By MARIAN BURROS
To celebrate Mrs. Child's birthday, friends held a dinner for 500 at the Ritz-Carlton Hotel in Marina del Rey, near Los Angeles.
(Feb. 10, 1993)
CONNECTICUT Q & A Chef Stumps for Food and Wine Institute
By HELEN BENNETT
In an interview, Mrs. Child spoke about the need for her American Institute of Wine and Food and for college programs about food and wine.
(Dec. 16, 1990)
Julia Child Boiling, Answers Her Critics
By CAROL LAWSON
According to Mrs. Child, people are so fearful of elevated cholesterol levels and other health problems that they are going overboard.
(June 20, 1990)
CELEBRITY COOK The Most Interesting Recipe I've Clipped
By JULIA CHILD
Chicken poached in wine with a julienne of vegetables is an age-old method, says the chef.
(May 17, 1987)
