About the Book
You'll love this intimate portrait of the inimitable Julia Child by Nancy Verde Barr, her executive chef and friend for twenty-four years. Brimming with anecdotes, memorabilia, and snapshots, Backstage with Julia conveys Julia's generosity, her boundless energy, and her love of food and life. This loving memoir celebrates the adventurous, unassuming essence of the chef who seasoned American palates and heightened our appreciation of food. AUTHOR: Nancy Verde Barr worked with Julia Child for eighteen years, serving as executive chef for Julia's live demonstrations, TV shows, Parade magazine features, and helped Julia write two of her cookbooks. Barr herself is the author of one novel and two cookbooks--Make It Italian, a James Beard Award finalist, and We Called It Macaroni, a finalist for both the IACP and James Beard Awards.
Table of Contents:
Acknowledgments. Preface. Chapter 1. Chapter 2. Chapter 3. Chapter 4. Chapter 5. Chapter 6. Chapter 7. Chapter 8. Chapter 9. Chapter 10. Postscript. Resources. Index
About the Author :
Nancy Verde Barr worked with Julia Child for eighteen years, serving as executive chef for Julia's live demonstrations, TV shows, and Parade magazine features and helping Julia write two of her cookbooks. Barr herself is the author of one novel and two cookbooks- Make It Italian , a James Beard Award finalist, and We Called It Macaroni , a finalist for both the IACP and James Beard Awards.
Review :
Barr ("We Called It Macaroni") worked with culinary icon Julia Child for 24 years, starting in 1980 as an assistant to Child's monthly live segment on "Good Morning America" and remaining until Child's death in 2004. This delightful and sprightly backstage look at life with Child (a "Lucille Ball-with-a-rolling-pin character in the kitchen") describes Barr's work as an integral member of "the Julia team" that supported Child's "mind-boggling" schedule of demonstrations, media appearances and book signings. Barr skillfully illustrates Child's "extraordinary drive" in business, showing how "she never took her success or her audiences' acceptance of her work for granted," and how throughout her many ventures, "she maintained the integrity of what she was doing-- teaching cooking." A delightful description of a day when the pair "gobbled down Double-Double burgers at the In-N-Out drive thru" illustrates how Child was "as down-to-earth, unguarded, and unselfconsciously outspoken in the company of friends as she was with the cameras rolling." By concentrating on the "memories of the Julia who was my mentor, my colleague, my friend; my story of what made her so special," Barr provides a sweet addition to Noel Riley Fitch's biography "Appetite for Life" and, recently, Child's autobiography with Alex Prud'Homme, "My Life in France," "(June)" ("Publishers Weekly," April 2, 2007)
"Backstage With Julia" is packed with endearing anecdotes, like the time Julia got herself and friends into La Grenouille not by dropping her own name but by calling her hairdresser, whose brother was a dishwasher there; how Julia would serve Pepperidge Farm Goldfish for hors d'oeuvres; and Julia on low-fat food: "The only time to eat diet food is while you're waiting for the steak to cook." Barr's voice is breathless. Her one true revelation? Julia didn't love pasta. But we'd trade a chirpy tale or two for just some good plain writing. ("New York Times Book Review," August 26th, 2007) Barr (We Called it Macaroni) here offers a lovingly written memoir of her years working with and learning from Julia Child. As Child's executive chef for almost 20 years and a producer for Good Morning America and Baking with Julia, she is able to provide a unique glimpse into the early world of culinary television. Of course, she also reveals Child, who comes off witty, warm, and dedicated-to her people and her profession. It was Child's support and encouragement that enabled Barr to form a successful career out of a passionate hobby. The book's greatest strength lies in how Barr has captured the voice and personality of her friend and mentor; her stories about the woman, whether involving a stop for a hot dog at a roadside stand or the graceful way that Child handled mistakes, will enable readers to make a new connection to this larger-than-life figure who did so much to change the perception of food and cooking in America. Recommended for most public libraries. (Photographs not seen.)
--Rosemarie Lewis, Broward Cty. P.L., Fort Lauderdale, FL ("Library Journal," May 1, 2007)
Barr (We Called it Macaroni) here offers a lovingly written memoir of her years working with and learning from Julia Child. As Child's executive chef for almost 20 years and a producer for Good Morning America and Baking with Julia, she is able to provide a unique glimpse into the early world of culinary television. Of course, she also reveals Child, who comes off witty, warm, and dedicated-to her people and her profession. It was Child's support and encouragement that enabled Barr to form a successful career out of a passionate hobby. The book's greatest strength lies in how Barr has captured the voice and personality of her friend and mentor; her stories about the woman, whether involving a stop for a hot dog at a roadside stand or the graceful way that Child handled mistakes, will enable readers to make a new connection to this larger-than-life figure who did so much to change the perception of food and cooking in America. Recommended for most public libraries. (Photographs not seen.)
--Rosemarie Lewis, Broward Cty. P.L., Fort Lauderdale, FL ("Library Journal", May 1, 2007)
