As Always, Julia - by Joan Reardon (Paperback)

About the Book

This dishy and delightful, never-before-published correspondence between America's queen of food, Julia Child, and her mentor Avis DeVoto, shows not only the blossoming of a lifelong friendship, but also an America on the verge of transformation.

Book Synopsis

A National Bestseller

Winner of an International Association of Culinary Professionals Award for Literary Food Writing

"An absorbing portrait of an unexpected friendship." -- Entertainment Weekly

"Julia's inimitable voice shines through . . . These letters offer [a] glimpse of how the truly great can merge heart and soul in the pursuit of excellence." -- Wall Street Journal

Julia is known around the world by her first name alone. But how much do we really know of the inner Julia Child? Through this riveting correspondence between Julia and Avis DeVoto, her "pen pal" and literary mentor, we hear Julia's deepest thoughts and feelings and witness the blossoming of a unique and lifelong friendship. We see, too, the turbulent creation of one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, these astonishing letters show an America on the verge of political, social, and gastronomic transformation and two women deeply engaged in the making of that new world.

"[Child] comes booming back to life in these dishy missives . . . A delicious read." -- People (31/2 of 4 stars)

"Blazingly alive and entirely irresistible." -- Boston Globe

From the Back Cover

A National Bestseller
Winner of an International Association of Culinary Professionals Award for Literary Food Writing
An absorbing portrait of an unexpected friendship. Entertainment Weekly
Julia s inimitable voice shines through . . . These letters offer [a] glimpse of how the truly great can merge heart and soul in the pursuit of excellence. Wall Street Journal
Julia is known around the world by her first name alone. But how much do we really know of the inner Julia Child? Through this riveting correspondence between Julia and Avis DeVoto, her pen pal and literary mentor, we hear Julia s deepest thoughts and feelings and witness the blossoming of a unique and lifelong friendship. We see, too, the turbulent creation of one of the most influential cookbooks ever written. Frank, bawdy, funny, exuberant, these astonishing letters show an America on the verge of political, social, and gastronomic transformation and two women deeply engaged in the making of that new world.
[Child] comes booming back to life in these dishy missives . . . A delicious read. People (31/2 of 4 stars)
Blazingly alive and entirely irresistible. Boston Globe
JOAN REARDON is a culinary historian, cookbook author, and biographer. She publishes and edits a quarterly newsletter for Les Dames d Escoffier Chicago and serves on the advisory board of Gastronomica.

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Review Quotes

"An absorbing portrait of an unexpected friendship."
-Entertainment Weekly

"The spirit of the indomitable Julia Child lives on in Joan Reardon's AS ALWAYS, JULIA, a saucy soup-to-nuts compilation of the correspondence between Child and lifelong friend Avis DeVoto. As Julia said, 'Life itself is the proper binge.' Let's live it up!"
- Elissa Schappell, Vanity Fair, Dec. issue "The women's frank, tender letters are an absolute delight to read, as much for their mouthwatering discussion of cuisine as for the palpable fondness they portray for one another. In an early note, DeVoto calls Child's evolving manuscript "as exciting as a novel to read," and, indeed, so are their conversations."
-Booklist, starred review
"This epistolary testament to a close friendship will surely appeal to Child fans."
- Kirkus Reviews "Witty, enlightening and entertaining, these letters serve as a compelling companion volume to Mastering the Art of French Cooking."
- Publishers Weekly --

About the Author

JOAN REARDON is a culinary historian, cookbook author, and biographer. Winner of an IACP Award for culinary writing, she publishes and edits a quarterly newsletter for Les Dames d'Escoffier Chicago, and serves on the advisory board of Gastronomica.