Word: cookbookers
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Farmer, tackled such subjects as how to poach a fish and how to cope with broccoli. Published in 1931, it had sold, by the time she died in her native St. Louis in 1962, 6,000,000 copies, second only to the Better Homes & Gardens Cookbook...
Watching Sales Soar. Through friends in Paris, she met Simone Beck and Louisette Bertholle, a pair of Frenchwomen who were working on a cookbook for Americans. In no time they decided to open a cooking school, L'Ecole des Trois Gourmandes, using the Childs' spacious Left Bank kitchen as their classroom. At $5 a lesson, the school fees barely covered the cost of the food. But the practical experience of teaching proved invaluable, for by now Julia-had not only been taken on the team as translator, but also, with Simone Beck, was making the major creative contributions...
Cooking dominates their life, with Julia endlessly perfecting recipes and Paul acting as the cookbook's official photographer, recording each step in Julia's preparation for sketches to illustrate future chapters. "The thing about food," says Julia, "is you're a much happier person if you eat well and treasure your meals." No purist, she thinks nothing of belting down a couple of stiff bourbons at home just before Paul serves a superb Grands Echezeaux from his 350-bottle wine cellar. She keeps tubs of Marlboros on the kitchen table, gaily dips into them for a smoke...
...Craig Claiborne, 46, Mississippi-bred food editor of the New York Times, a discriminating one-man Guide Michelin to restaurants not just in Manhattan but throughout the nation, and editor of the 717-page The New York Times Cookbook (over 100,000 copies). "I love American cooking," says Claiborne, and he is writing a book on regional U.S. cooking to prove it. The recipes in the Times, some taken from hostesses whom Claiborne writes about, are so good that many women leave their cookbooks behind when they go on vacation, rely on the Times's menus almost entirely...
...profession," he has said. It began in his childhood in Portland, Ore. "I was on all fours," he recalls. "I crawled into the vegetable bin, settled on a giant onion and ate it, skin and all." He has been an omnivorous eater ever since. Author of 14 cookbooks, including the bestselling paperback James Beard Cookbook (over 500,000 copies), he has probably done more to get men into the kitchen than anybody before Julia Child, whom he considers to be "one of the greats in cooking-she will be a household word for a long, long time." Julia returns...