Julia Child was many things — an author, an educator, a television personality, an excellent cook, and a missionary for good food for all. She was more than just television’s The French Chef — she was the most significant emissary for French cooking of the 20th century. Her extensive knowledge (she had studied at the finest professional culinary school under strict chefs in Paris after World War II) and her naturally expansive and encouraging personality made her the perfect person to demystify for Americans the power of French technique and the wonders of French cooking at a time when frozen and processed food was the norm.
So for a Bastille Day tribute to Julia, I’ve imagined a menu filled with dishes that are Provençal, simple and summery, served buffet-style.
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