Letters: Dec. 2, 1966

Compliments to the Chef

Sir: I just this minute brought TIME in from the mailbox, and had to thank you for it even before I read your cover story on Julia Child [Nov. 25] Her French Chef, on WTTW, is a regular in our house. Even the children—five of them, 14 down to four—prefer it to the tripe generally offered. I don't really know if they're learning anything, but they enjoy her breathless manner of speaking, are fascinated by the way she tosses around whole fish and cuts of meat, and are rather glad they don't have to do dishes after she cooks: "All those pots!"

MRS. LEONARD FLAXMAN

Roselle, Ill.

Sir: After watching Julia Child for six months, I bought my wife Mastering the An of French Cooking. It was a wise move. Last night I came home to TIME (with Julia) and filets de poisson gratifies a la Parisienne. Hurrah for Julia Child, TIME, and my wife.

ROBERT F. HEVER

Merritt Island, Fla.

Sir: It is a pity that other television programs of the new season cannot measure up to Mrs. Child's delightful charm and instruction. Mrs. Child's innate knack for comedy is the best deadpan act since the silent movies. Vive la Child, to say nothing of bon appetit.

DANIEL F. C. BUNTIN

Philadelphia

Sir: The joy of cooking seems to have escaped me completely somehow. Nevertheless, I watch Julia Child's program every week, and then the following day, I run out and buy wire whisks, watercress, souffle pans and carbon-steel knives. I have also acquired a modest but impressive assortment of wines and exotic spices. Of course, I have never used any of these things. And I certainly would never have the courage to try one of her recipes. I throw the watercress out each time I clean the refrigerator.

MRS. DONALD O. NELSON

Stamford, Conn.

Sir: After seeing your picture of Mrs. John Murchison preparing bouillabaisse sans an apron, I nominate her for Woman of the Year.

(MRS.) IONE LILIENTHAL

Pottsville, Pa.

Sir: Towns and people that you mentioned in Julia Child's article are "popcorn eaters" compared with San Franciscans, who were completely omitted. At least we don't have to write East for any food or gourmet cooking utensil. We have the best right here, be it shallots, baby veal, limestone lettuce or basin an blanc bowls, all at non-inflated prices.

THOMAS E. CARA

San Francisco

Sir: Around our house she is spoken of as a member of the family. In addition to admiration and respect for her culinary abilities, we just plain love her. I was cooking family meals for 20 years "before Julia"; "since Julia" meals are as superior as a jet to a covered wagon.

(MRS.) FRANCES R. LOONEY

New Haven, Conn.

Sir: You can do any pictorial-art interpretation of Johnson, Goldwater, Kennedy and Nixon that you want, but you and Boris Chaliapin owe Julia Child an apology. Julia Child is sacred.

JIM PILES

Manchester, Mass.

Sir: Having just devoured "What's Cooking," I must give thanks for the wonderful tribute to my favorite TV personality from my favorite magazine.