On October 26, writer Julie Powell died at her home in Olivebridge, in upstate New York. She was 49. Powell was famous for the Julie/Julia Project, for which she spent a year cooking from Julia Child's cookbook, “Mastering the Art of French Cooking.”
Editor's note: On October 26, writer Julie Powell died at her home in Olivebridge, in upstate New York. She was 49. Powell was famous for the Julie/Julia Project, for which she spent a year cooking from Julia Child's cookbook, “Mastering the Art of French Cooking.” Ins December 2003 issue, Powell wrote “Julia Knows Best,” an essay about her experience. Read it below.has been a part of my life for as long as I can remember. Not the food, you understand, just the book itself.
, per se. More like a revelation. Or a panic attack. No matter. In the 60s, Julia had taught an America up to its ears in ambrosia salad how to cook—and eat—well. Now she could teach me.
But Oeufs en Gelée was the worst. I made the jelly by boiling cow's hooves and pigskin, which made my house smell like a tannery. I poured the jelly over some poached eggs in little molds and let them set. When I unmolded them, they were brownish, quivering cylinders, the littleof tarragon leaves I'd used to decorate them somehow macabre, like a mark on the door of a plague-ridden house.
But when I had completed my Homard à l'Américaine, I ate it. And, raising a glass, I took a moment to remember all the chickens and cows that have died for me, if not at my hands.It is a mysterious fact that I had never once in my entire life watched a Julia Child cooking show before the inception of the project. To me, Julia Child was always the book, plus Dan Aykroyd blithely gushing blood onSo watching my first episode a few months ago was illuminating.
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