My latest book, The French Chef in America: Julia Child’s Second Act,” will be in stores Oct 5 (and can be preordered today). The early reviews are starting to roll in, and I hope Julia would be pleased. Here’s the first, from Kirkus Reviews:
\n“Along with a dollop of culinary arcana, Prud’homme folds some surprises into his souffl\u00e9, showing a woman of sometimes-contradictory culinary convictions: Child the passionate defender of French tradition who was a relentless agent of change in America and Child the (initial) adversary of nouvelle cuisine who eventually found classical French gastronomy too limiting. We also meet Child the driven, tireless worker, a pragmatist who put herself into the reader’s or viewer’s shoes; the committed teacher and steadfast friend; the kitchenware junkie; the incorruptible opponent of product plugs; the staunch defender of science who credulously championed flawed food studies; and the nonconformist with a traditionalist streak … Like Child and her recipes, Prud’homme focuses on theme and variation, eschewing a straight chronology for an affectionate but journalistically scrupulous backstage account of Child’s influential second act.”
\nFor more, see:
\nhttps:\/\/www.kirkusreviews.com\/book-reviews\/alex-prudhomme\/the-french-chef-in-america\/ <\/p>\n","protected":false},"excerpt":{"rendered":"
My latest book, The French Chef in America: Julia Child’s Second Act,” will be in stores Oct 5 (and can be preordered today). The early reviews are starting to roll in, and I hope Julia would be pleased. Here’s the first, from Kirkus Reviews: “Along with a dollop of culinary arcana, Prud’homme folds some surprises…<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[13,14],"tags":[],"acf":[],"yoast_head":"\n