By Sarah Ball
I am too young to have felt the initial tremors of Julia Child's cooking legacy in real time, but that doesn't mean I missed the aftershock. As a kid, I begged my mom to turn on Child's show, then in syndication on PBS. Child always impressed me as an entertainer—the way she could sound so pleasant while lopping the gizzards out of a goose. So I spent a day in NEWSWEEK's kitchen, trying to determine if it was truly difficult to both cook and pleasantly mug for the camera. Guess what? It is.
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