Julia Child was a legendary american lady who became a French Chef against all odds. She worked as a USA spy in WW II based in China where she was first attracted to food by the Chinese cuisine, then after the war living in Paris where she enrolled herself in “Le Cordon Bleu” French Chef School. She was honored as the Cover Lady of the Time Magazine for transforming Americans’ kitchen, also received Honorable Doctorate Degree from Harvard University.
I remembered taking the hot French Onion Soup in a Parisian restaurant, near the 1,000 year-old Cathedral “Notre Dame de Paris” (where Victor Hugo’s story about the “Hunched man and the Beauty” took place), in cold 2005 winter. With the melted cheese and french bread covering the serving cup of onion soup, it was very delicious!
I had a very late lunch with my family who visited France first time. The restaurant’s garçon (waiter) was a young French man who kindly accepted us in. I gave him €20 for tips, fully satisfied with the lunch and his service. He was quite surprised: “C’est pour moi ?” (It is for me ?)
For lazy cook, you can now buy Australian Campbell’s canned French Onion Soup, served with off-the-shelf croutons (or equally good to substitute by 油条 ) :
Best Seller Book:
Mastering the Art of French Cooking (2 Volume Set)
Julie & Julia
Watch the 2009 Meryl Streep Movie: “Julie and Julia”: