Julia child has certainly changed the way America cooks and America's attitude towards food. Some of her letters from the time of her studies in
France and the publishing of Mastering the Art of French Cooking have been published by Joan Reardon in a book titled As Always, Julia. For a wonderful review of the book in The Wall Street Journal by Christopher Kimball, click here In honor of Julia Child we hosted Joan at Prairie Fire on December 7 for a book signing and to preside over one of Julia's special dinner menus, prepared by Sarah and George. Here's the menu:
Filet of Dover
Sole with Lobster Americaine Sauce
Caesar Salad Tossed Table-Side
Chicken Roulade with Farce Duxelles a Blanc
Reine de Saba
Check out the slide show below for scenes from the kitchen as we put together this sumptuous feast!