Books by Julia Child
Mastering the Art of French Cooking (with Simone Beck and Louisette
Bertholle). New York: Knopf, 1961; The 40th Anniversary Edition of
Mastering. Knopf, 2001
The French Chef Cookbook. New York: Knopf, 1968; The 30th
Anniversary Edition of the French Chef. New York: Ballentine Books,
Mastering the Art of French Cooking, Vol. II (with Simone
Beck). New York: Knopf, 1970, 1983.
From Julia Child's Kitchen. New York: Knopf, 1975.
Julia Child & Company (in collaboration with E. S. Yntema).
New York: Knopf, 1978.
Julia Child & More Company (in collaboration with E. S.
Yntema). New York: Knopf, 1979.
The Way to Cook. New York: Knopf, 1989.
Julia Child's Menu Cookbook. New York: Wings (Random House),
Cooking with Master Chefs. New York: Knopf, 1993.
In Julia Child's Kitchen with Master Chefs (with Nancy Barr).
New York: Knopf, 1995.
Julia and Jacques: Cooking at Home (with David Nussbaum).
New York: Knopf, 1999.
Julia’s Kitchen Wisdom (with David Nussbaum). New York:
About Julia and her Kitchen
“Architectural Digest Visits Julia Child” Architectural
Digest. Aug. 17, 1976: 52–55.
Engram, Sara. “A Moving Tribute.” Baltimore Sun, A
La Carte, 23 January 2002, 1F and 3F.
“Everyone's in the Kitchen,” Time (25 November
1966): 74–87 (Cover Story).
Fitch, Noel Riley. Appetite for Life: The Biography of Julia Child.
New York: Doubleday, 1997.
Hirsheimer, Christopher. “Watching Julia.” Saveur,
No. 27 (1999): 45–48.
Julian, Sheryl. “Bon Voyage, Julia: A Tour of the Famous Kitchen.”
Boston Globe, Food Pages, 3 October 2001, Section F.
Shapiro, Laura. “Capital Cuisine: The big draw in Washington
is Julia Chld’s celebrated kitchen, which has moved to the Smithsonian—lox,
stockpot, and barrel.” House & Garden 171 (November
“The Kitchen Julia Built,” New York Times, May
16, 1976: 76–81.
Weinraub, Judith. “This is No Ordinary Kitchen,” The
Washington Post, Food Section, 23 January 2002, F1 and F6.
Public Television Series with Julia Child
The French Chef. WGBH (Boston), PBS, 1963. Peabody, 1965. Emmy, 1966.
Producer, Russ Morash.
Julia Child & Company. WGBH, PBS, 1978. Producer, Russ Morash.
Julia Child & More Company. WGBH, PBS, 1980. Producer, Russ Morash.
Dinner at Julia's. WGBH, PBS, 1983. Producer, Russ Morash.
The Way to Cook. WGBH and JC Productions, 1984. Producer, Russ Morash
Cooking with Master Chefs. MPT (Maryland), PBS 1993. A La Carte Productions,
Producer, Geoffrey Drummond and Natan Katzman.
In Julia's Kitchen with Master Chefs. MPT, PBS 1995.A La Carte Productions,
Producer, Geoffrey Drummond and Natan Katzman. Emmy Awards and IACP
Baking with Julia. MPT, PBS 1996. A La Carte Productions, Producer,
Geoffrey Drummond and Natan Katzman.
Julia Child & Jacques Pepin: Cooking at Home, MPT, PBS, 1999. A
La Carte Productions, Producer, Geoffrey Drummond and Natan Katzman
References for American Food History
Batterberry, Michael, and Ariane Batterbury. On the Town in New York:
The Landmark History of Eating, Drinking and Entertainments from the
American Revolution to the Food Revolution. Routledge, 1998.
Belasco, Warren and Phillip Scranton. Food Nations: Selling Taste
in Consumer Societies. New York: Routledge, 2002; Appetite
for Change: How the Counterculture Took on the Food Industry. Ithaca:
Cornell University Press, 1993.
Bentley, Amy. Eating for Victory: Food Rationing and the Politics
of Domesticity. Urbana University of Illinois Press, 1998.
Bower, Anne, ed. Recipes for Reading: Community Cookbooks, Stories,
Histories. Amherst: University of Massachusetts Press, 1997.
Brenner, Leslie. American Appetite: The Coming of Age of a National
Cuisine. New York: Bard, 1999.
Brewer, Priscilla J. From Fireplace to Cookstove: Technology and
the Domestic Ideal in America. Syracuse, New York: Syracuse University
Bundy, Beverly. Century in Food: America’s Fads and Favorites.
Portland: Collectors Press, 2002.
Burby, Liza N. A Day In the Life of a Chef (The Kid’s Career
Library). New York: Powerkids Press, 1999.
Clark, Robert. The Solace of Food: A Life of James Beard.
South Royalton, Vermont: Steerforth Press, 1996.
Coe, Sophie D., and Michael D. Coe. The True History of Chocolate.
New York: Thames and Hudson, 2000.
Cooper, Ann. A Woman’s Place Is in the Kitchen: The Evolution
of Woman Chefs. New York: Van Nostrand Reinhold, 1998.
Dabney, Joseph E. Smokehouse Ham, Spoon Bread, and Scuppernong
Wine: The Folklore and Art of Southern Appalachian Cooking. Nashville:
Cumberland House, 1998.
Diner, Hasia. Hungering for America: Italian, Irish and Jewish
Foodways in the Age of Migration. Cambridge, Mass.: Harvard University
Dorenburg, Andrew, et al. Becoming a Chef: With Recipes and Reflections
from America’s Leading Chefs. Hoboken: John Wiley and Sons,
Douglas, Mary ed. Food in the Social Order: Studies of Food and
Festivities in Three American Communities. New York: Russell Sage
Fernandez-Armesto, Felipe. Civilizations: Culture, Ambition, and
the Transformation of Nature. New York: The Free Press, 2001.
Foster, Nelson, and Linda S. Cordell, eds. Chilies to Chocolate: Food
the Americas Gave the World. Tucson: University of Arizona Press,
Fuller, Robert C. Religion and Wine: A Cultural History of Wine
Drinking in the United States. Knoxville: University of Tennessee
Fussell, Betty. The Story of Corn: The Myths and History, The Culture
and Agriculture, The Art and Science of America’s Quintessential
Crop. New York: Alfred A. Knopf, 1992.
Gabbacia, Donna. We Are What We Eat: Ethnic Food and the Making
of Americans. Cambridge, Mass.: Harvard University Press, 1998.
Ginsburg, Debra. Waiting: The True Confessions of a Waitress.
New York: Perennial, 2001.
Grimes, William. Straight Up or On the Rocks: The Story of the
American Cocktail. San Francisco and New York: North Point Press,
Gutierrez, Paige. Cajun Foodways. Jackson: University Press
of Mississippi, 1992.
Harris, Jessica. The Welcome Table: African-American Heritage Cooking.
New York: Simon and Schuster, 1995.
Hayes, Joanne Lamb, and Jean Anderson. Grandma’s Wartime
Kitchen: World War II and the Way We Cooked. New York: Saint Martin’s
Hogan, Gerard David. Selling ’Em by the Sack: White Castle
and the Creation of American Food. New York: New York University
Ichord, Loretta Frances. Hasty Pudding, Johnny Cakes and Other
Good Stuff: Cooking in Colonial America. Brookfield: Millbrook
Pr Trade, 1999.
Inness, Sherrie, ed. Kitchen Culture in America: Popular Representations
of Food, Gender, and Race. Philadelphia: University of Pennsylvania
Jacob, Heinrich. Coffee: The Epic of a Commodity. New York:
The Viking Press, 1935.
Jakle, John A., and Keith A. Sculle. Fast Food: Roadside Restaurants
in the Automobile Age. Baltimore: Johns Hopkins University Press,
Jenkins, Virginia Scott. Bananas: An American History. Washington,
D.C.: Smithsonian Institution Press, 2000.
Kiple, Kenneth F., and Kriemhild Cone Ornelas, eds. The Cambridge
World History of Food. Cambridge and New York: Cambridge University
Kirlin, Katherine S., and Thomas M. Kirlin, eds. Smithsonian Folklife
Cookbook. Washington, D.C.: Smithsonian Institution Press, 1991.
Kurlansky, Mark. Cod, A Biography of the Fish that Changed the
World. New York and East Rutherford: Penguin USA; Reprint edition
Laudan, Rachel. The Food of Paradise: Exploring Hawaii’s
Culinary Heritage. Honolulu: University of Hawaii Press, 1996.
Levenstein, Harvey. Revolution at the Table: Transformation of
the American Diet. New York: Oxford University Press, 1989; Paradox
of Plenty: A Social History of Eating in Modern America. New York: Oxford
University Press, 1993.
Mansfield, Leslie. Lewis and Clark Cookbook: Historic Recipes from
the Corps of Discovery and Jefferson’s America. Berkeley:
Celestial Arts, 2003.
Mariani, John. The Dictionary of American Food and Drink.
New Haven: Ticknor and Fields, 1983.
Mather, Robin. A Garden of Unearthly Delights: Bioengineering and
the Future of Food. New York: Penguin USA and Plume, 1995.
Mattern, Joanne. Chefs Working Together. New York: Powerhouse
Kids Press, 2002.
McClelland, Peter D. Sowing Modernity: America’s First Agricultural
Revolution. Ithaca, New York: Cornell University Press, 1997.
Mintz, Sidney Wilfred. Sweetness and Power: The Place of Sugar in
Modern History. New York: Penguin Books, 1985; Tasting Food, Tasting
Freedom: Excursions into Eating, Culture and the Past. Boston: Beacon
Nabhan, Gary Paul. Coming Home to Eat: The Pleasures and Politics
of Local Foods. New York: W.W. Norton and Co., 2002; The Desert
Smells Like Rain. San Francisco: North Point Press, 1982; Enduring Seeds:
Native American Agriculture and Wild Plant Conservation. San Francisco:
North Point Press, 1989; Gathering the Desert. Tucson: University of
Arizona Press, 1985.
Nestle, Marion. Food Politics: How the Food Industry Influences
Nutrition and Health. Berkeley: University of California Press,
Neustadt, Kathy. Clambake: A History and Celebration of an American
Community. Amherst: University of Massachusetts Press, 1992.
Pendergast, Mark. Uncommon Grounds: The History of Coffee and How
It Transformed Our World. New York: Basic Books, 1999.
Pillsbury, Richard. No Foreign Food: The American Diet in Time
and Place. Boulder, Colorado: Westview Press, 1998.
Porterfield, James D. Dining by Rail: The History and Recipes of
America’s Golden Age of Railroad Cuisine. New York: Griffin
Trade Paperback, 1998.
Roberts, J. A. G. China to Chinatown: Chinese Food in the West
(Globalities). London: Reaktion Books, 2002.
Rodriguez, Douglas. Nuevo Latino: Recipes that Celebrate the New
Latin American Cuisine. Berkeley: Ten Speed Press, 2002.
Rozin, Elizabeth. The Primal Cheeseburger. New York: Penguin
Ruhlman, Michael. The Making of a Chef: Mastering Heat at the Culinary
Institute. Owl Books, 1999; The Soul of a Chef: The Journey
Toward Perfection. New York: Penguin, 2001.
Sack, Daniel. Whitebread Protestants: Food and Religion in American
Culture. New York: Saint Martin Press, 2000.
Shapiro, Laura. Perfection Salad: Women and Cooking at the Turn
of the Century. New York: Modern Library (February 20, 2001).
Smith, Andrew F. Peanuts: The Illustrious History of the Goober
Pea. Urbana: University of Illinois Press, 2002; Pure Ketchup:
A History of America’s National Condiment. University of
South Carolina Press, 1996.
Sokolov, Raymond. Why We Eat What We Eat: How the Encounter Between
the New World and the Old Changed the Way Everyone on the Planet Eats.
New York, New York: Summit Press, 1991.
Stamm, Eunice R. The History of Cheese Making in New York State:
The History of Cheese Making in the Empire State from the Early Dutch
Settlers to Modern Times. Eunice R. Stamm, (December 1991).
Theophano, Janet. Eat My Words: Reading Women’s Lives Through
the Cookbooks They Wrote. New York: Palgrave 2002.
Trillin, Calvin. Alice, Let’s Eat: Further Adventures of
a Happy Eater. New York: Vintage Books, 1979; American Fried:
Adventures of a Happy Eater. Garden City, New York: Doubleday,
Van Amber, Rita, et al. Stories and Recipes of the Great Depression
of the 1930s. Vol. IV. Van Amber Publishing, 2001.
Vennum, Thomas Jr. Wild Rice and the Ojibwa People. St. Paul:
Minnesota Historical Society Press, 1988.
Visser, Margaret. Much Depends on Dinner: The Extraordinary History
and Mythology, Allure and Obsessions, Perils and Taboos, of an Ordinary
Meal. New York: Grove Press, 1987; The Way We Are. Boston: Faber
and Faber, 1996.
Warren, Louis. The Hunter’s Game: Poachers and Conservationists
in Twentieth Century America. New Haven: Yale University Press,
Wilson, David, and Angus Gillespie eds. Rooted in America: Folklore
and Popular Fruits and Vegetables. Knoxville: University of Tennessee
Witt, Doris. Black Hunger: Food and the Politics of U.S. Identity.
New York: Oxford University Press, 1999.
Zuckerman, Larry. The Potato: How the Humble Spud Rescued the Western
World. San Francisco: North Point Press (October 1999).
This list consists of food-related books (and one website) for children,
separated into three sections: cookbooks, fiction, and nonfiction. Some
of these books are written by well-known authors and chefs. This is
not an annotated list, but if you would like to read reviews from customers
and professional sources (such as Publishers Weekly and School Library
Journal), they can be found on the Amazon and Barnes & Noble websites. Bon Appètit!
Albyn, Carole Lisa and Lois Sinaiko Webb. The Multicultural Cookbook
for Students. Westport, Conn.: Oryx Press, 1993.
Betty Crocker Editors. Betty Crocker Kids Cook! Indianapolis: John
Wiley & Sons, Spiral edition, 1999.
Boundy, Donna. Hocus-Pocus Magical Cookbooks. Norwalk, Conn.: Innovative Kids, Book and Access edition, 2001.
Cunningham, Marion. Cooking With Children: 15 Lessons for Children,
Age 7 and Up, Who Really Want to Learn to Cook. New York: Knopf, 1995.
Darling, Jennifer Dorland. Better Homes and Gardens New Junior Cookbook
(Better Homes and Gardens Test Kitchen). Des Moines: Meredith Books, Spiral
—–. Silly Snacks (Better Homes and Gardens Test Kitchen).
Des Moines: Meredith
Books, Spiral edition, 1998.
Dodge, Abigail Johnson. The Kid’s Cookbook: A Great Book for
Kids Who Love to
Cook! Birmingham, Ala.: Oxmoor House, Inc., 2002.
Katzen, Mollie. Honest Pretzels: And 64 Other Amazing Recipes for Cooks
Ages 8 &
Up. Berkeley, Calif.: Tricycle Press, 1999.
Katzen, Mollie, and Ann L. Henderson. Pretend Soup and Other Real Recipes:
Cookbook for Preschoolers & Up. Berkeley, Calif.: Tricycle Press,
Kohl, MaryAnn F., and Jean Potter. Cooking Art: Easy Edible Art for
Beltsville, Md.: Gryphon House, 1997.
Lagasse, Emeril. Emeril’s There's a Chef in My Soup! Recipes
for the Kid in Everyone.
New York: HarperCollins Juvenile Books, 2002.
Raab, Evelyn. Clueless in the Kitchen: A Cookbook for Teens. Toronto:
Scobey, Joan. The Fannie Farmer Junior Cookbook. New York: Little Brown
(Juv Pap), Reprint edition, 2000.
Vezza, Diane Simone. Passport on a Plate: A Round-The-World Cookbook
New York: Simon & Schuster (Juv), 1997.
Walker, Barbara M. The Little House Cookbook: Frontier Foods from Laura
Wilder's Classic Stories. New York: HarperTrophy, 3rd edition, 1995.
Waters, Alice L. Fanny at Chez Panisse : A Child’s Restaurant
Adventures with 46
Recipes. New York: HarperCollins Publishers, 1997.
Wilkes, Angela. Children’s Step-by-Step Cookbook. New York: DK,
1st edition, 2001.
Barrett, John E. Food (Elmo’s World). New York: Random House,
Cole, Joanna, et al. The Magic School Bus Gets Baked in a Cake: A Book
Chemistry. New York: Scholastic Trade, 1995.
—–. The Magic School Bus Gets Eaten: A Book About Food
Chains. New York:
Scholastic Trade, 1996.
Crespo, Clare, et al. The Secret Life of Food. New York: Hyperion Press,
England, Tamara, et al. Josefina’s Cook Book: A Peek at Dining
in the Past with Meals
You Can Cook Today (American Girls Collection). Pleasant Company
Evert, Jodi, et al. Addy's Cook Book: A Peek at Dining in the Past
with Meals You Can
Cook Today (American Girls Pastimes Collection). Middleton, Wis.: Pleasant
Company Publications, 1994.
—–. Felicity’s Cookbook: A Peek at Dining in the
Past with Meals You
Can Cook Today (American Girls Collection). Middleton, Wis.: Pleasant
Company Publications, 1994.
—–. Kirsten’s Cookbook: A Peek at Dining in the Past
with Meals You Can
Cook Today (The American Girls Collection). Middleton, Wis.: Pleasant
Company Publications, 1994.
—–. Molly’s Cookbook: A Peek at Dining in the Past
with Meals You Can
Cook Today (American Girls Collection). Middleton, Wis.: Pleasant Company
—–. Samantha’s Cookbook: A Peek at Dining in the
Past with Meals You
Can Cook Today (American Girls Pastimes). Middleton, Wis.: Pleasant
Company Publications, 1994.
Leedy, Loreen. The Edible Pyramid: Good Eating Every Day. Bridgewater,
Holiday House, Inc., 1997.
Muller, Eric Paul, and Eldon Doty. While You're Waiting for the Food
to Come: A
Tabletop Science Activity Book: Experiments and Tricks That Can Be Done
Restaurant, the Dining Room Table, or Wherever Food Is Served. London:
Orchard Books, 1999.
Peterson, Chris. Extra Cheese, Please!: Mozzarella's Journey from Cow
Honesdale, Pa.: Boyds Mills Press, 1994.
Rotner, Shelley, and Julia Pemberton Hellums. Hold the Anchovies!:
A Book about Pizza.
London: Orchard Books, 1996.
Solheim, James, and Eric Brace. It’s Disgusting and We Ate It!:
True Food Facts from
around the World - and Throughout History! New York: Aladdin Library,
Reprint edition, 2001.
VanCleave, Janice. Janice VanCleave’s Food and Nutrition for
Every Kid : Easy
Activities That Make Learning Science Fun. Indianapolis: John Wiley,
Aliki. Corn is Maize. New York: HarperTrophy, 1986.
Barbour, Karen. Little Nino's Pizzeria. Orlando, Fla.: Harcourt, 1990.
Barrett, Judi, and Ron Barrett. Cloudy with a Chance of Meatballs.
New York: Aladdin
—–. Pickles to Pittsburgh: The Sequel to Cloudy With a
Chance of Meatballs. New York:
Aladdin Library, Reprint edition, 2000.
Brown, Marcia. Stone Soup. New York: Simon & Schuster Adult Publishing
Carle, Eric. Pancakes, Pancakes. New York: Aladdin Library, 1998.
—–. The Very Hungry Caterpillar. New York: Philomel Books,
Board edition, 1994.
Child, Lauren. I Will Never Not Ever Eat a Tomato. Cambridge, MA: Candlewick
Dahl, Roald. Charlie and the Chocolate Factory. New York: Puffin, 1998.
—–. James and the Giant Peach. New York: Penguin USA, 2000.
—–. Roald Dahl’s Revolting Recipes. New York: Puffin,
Reprint edition, 1997.
—–. Roald Dahl's Even More Revolting Recipes. New York:
Viking Children’s Books,
De Paola, Tomie. The Popcorn Book. Bridgewater, N. J.: Holiday House,
—–. Strega Nona. New York: Aladdin Library, 1988.
Devlin, Wende, and Harry Devlin. Cranberry Thanksgiving. New York:
Schuster Children's 1990.
Disalvo-Ryan, Dyanne. Uncle Willie and the Soup Kitchen. New York:
Morrow & Co., 1997.
Dooley, Norah, and Peter Thornton. Everybody Cooks Rice. Minneapolis:
Publishing Group, 1992.
—–. Everybody Bakes Bread. Minneapolis: Carolrhoda Books,
Dr. Seuss. Green Eggs and Ham. New York: Random House, 1960.
—–. Scrambled Eggs Super. New York: Random House, Reissue
Kahl, Virginia. The Duchess Bakes a Cake. Keller, Tex.: Purple House
Krauss, Ruth, and Crockett Johnson. The Carrot Seed. New York: HarperFestival,
Board edition, 1993.
Lin, Grace. Dim Sum for Everyone. New York: Knopf, 2001.
—–. The Ugly Vegetables. Watertown, Mass.: Charlesbridge
McCloskey, Robert. Blueberries for Sal. New York: Puffin, 1976.
Paulsen, Gary, and Ruth Wright. The Tortilla Factory. Orlando, Fla.:
Priceman, Marjorie. How to Make an Apple Pie and See the World. New
Random House, 1994.
Rattigan, Jama Kim, and Lillian Hsu-Flanders. Dumpling Soup. New York:
Brown & Company, 1998.
Sendak, Maurice. Chicken Soup with Rice: A Book of Months. New York:
HarperCollins Children's Books, 1990.
—–. In the Night Kitchen. New York: HarperCollins Juvenile
Shasha, Mark. Night of the Moonjellies. Keller, Tex.: Purple House
Press, 10th edition,
Soto, Gary, and Ed Martinez. Too Many Tamales. New York: The Putnam
Wing, Natasha, and Robert Casilla. Jalapeno Bagels. New York: Atheneum,
Semper, Rob, et al. “The Accidental Scientist: The Science of
Cooking.” In Exploratorium: The museum of science, art and human perception. San
Francisco, CA. © The Exploratorium, http://www.exploratorium.edu