On Sat, 28 Nov 2020 10:33:25 -0400, Lucretia Borgia
> wrote:

>On Sat, 28 Nov 2020 09:08:26 -0500, Boron Elgar
> wrote:
>
>>On Fri, 27 Nov 2020 22:36:15 -0500, jmcquown >
>>wrote:
>>
>>>I'm a tad too young to have seen Julia's original cooking shows. I've
>>>seen many old reruns on PBS and a series she did with Jacques Pepin in
>>>years past. Tonight PBS is showing a series of flashbacks with images
>>>from the old B&W shows she hosted and commentary from some of the chefs
>>>who worked alongside and who really learned from her work. It's called
>>>'Dishing with Julia Child'. Fun stuff!
>>>
>>>Jill
>>
>>
>>I have seen this series. What I particularly like about it is the
>>full-out admiration these famous chefs have for Childs' skills and
>>depth of knowledge, as well as her fearlessness in tackling prep tasks
>>that not all restaurateurs themselves do these days. This comes out
>>delightfully with José Andres and Eric Ripert, and Sara Moulton, of
>>course, working directly with Childs way back in the day, so her
>>familiarity with her is delightful..
>>
>>The whole series is highly recommended.
>
>The thing I really liked about her was that she wasn't rigid, she
>added more or less, as the mood took her. One thing though she had a
>prescription for was roasting prime rib, follow to the letter and the
>beef will always be exactly how you want it. I have given her
>directions to many new cooks who were baffled by how to get it exactly
>right, and they have all sung her praises. It was from her Menu Cook
>book.

I just took a look at her prime rib recipe. Very straightforward.
Makes all the sense in the world.

And yes- she was brave and very creative in her cooking. She knew all
the rules and was not above bending them if she wanted or needed to. I
must say, though, in her and Pepin's shows together, she was often
more rigid than he, although his fondness for her and understanding of
her stances, never caused the slightest "my way or the highway" to
ever appear. In fact, they would often tease each other about being
set in their ways about some technique or practice.

Julia, herself, took that same laid back and accepting attitude during
her series with famous chefs/cooks/bakers. I recall one show, but not
the baker involved, who was making baguettes, showing Julia carefully
how each step should be done. I recall pulling out Julia's Mastering
book that covered the same topic and Julia had done it and documented
it long before in her initial books.