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French Chef in America: Julia Child's Second Act
by Prud'Homme, Alex
While at the beginning of her career Child’s name was synonymous with French cooking, she fashioned a new identity in the 1970s, reinventing and Americanizing herself. In this volume written by her grandnephew we see her dealing with difficult colleagues and the challenges of fame, and ultimately using her newfound celebrity to create what would become a totally new type of food television.
Published 2016 by Doubleday, Hardcover,
336 Pages
,
ISBN: 9780385351751
, ISBN-10: 0385351755,
List Price $27.95
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