The impact on home cooking was no less profound. Inspiring home cooks everywhere to move beyond creamed onions and pot roast, Julia’s book helped simultaneously elevate cooking and make it less intimidating. The recipes were clear, extensively tested, and comprised of ingredients readily available in any American supermarket. The book’s unusual two-column layout was a new idea, listing ingredients as they were needed in the recipe rather than at the beginning. Julia wanted the recipes to be very clear and comprehensive without being intimidating to a home cook. She refused to worship at the traditional American alter of convenience and efficiency. Rather she viewed cooking as an activity worthy of your time and intellectual energy. She helped liberate the act of preparing food from the label of drudgery, claiming she “found cooking fascinating because it tested art and science. First you master the science, later comes the art."
Julia published seventeen cookbooks during her career and hosted her Emmy and Peabody award-winning cooking show, The French Chef, for over ten years. It is hard to imagine the culinary landscape of America today without the influence of Julia Child... and who would want to?