This memoir is laced with wonderful stories about the French character, particularly in the world of food, and the way of life that Julia Child embraced so wholeheartedly. Above all, she reveals the kind of spirit and determination, the sheer love of cooking, and the drive to share that with her fellow Americans that made her the extraordinary success she became.

Before she mastered the art of French cooking in midlife, Julia Child found herself working in the secrets trade in Asia during World War II. Single, six foot two, and thirty years old, Julia McWilliams took a job working for America's first espionage agency, years before cooking or Paris entered the picture. The Secret War of Julia Child traces Julia's transformation from ambitious Pasadena blue blood to Washington, DC file clerk, to head of General "Wild Bill" Donovan's secret File Registry as part of the Office of Strategic Services.

Chicken may not be an extravagant ingredient, but for master chef Jacques Pépin, it is the one he turns to most frequently—to cook and to paint. In this beautifully illustrated book, Jacques reminisces on his life through the lens of the humble bird, from his childhood in rural France, where he chased chickens and watched as his maman turned them into her poulet à la crème, to his demanding apprenticeship and long, illustrious career.

In this captivating memoir, the man whom Julia Child has called "the best chef in America" tells the story of his rise from a frightened apprentice in an exacting Old World kitchen to an Emmy Award-winning superstar who taught millions of Americans how to cook and shaped the nation's tastes in the bargain. The Apprentice is the poignant and sometimes funny tale of a boy's coming of age. Beyond that, it is the story of America's culinary awakening and the transformation of food from an afterthought to a national preoccupation.

Julia Child was born hungry, but she was not born a chef. In fact, Julia didn’t discover her passion for cooking until she had a life-changing luncheon in France and became determined to share her newfound love of food with everyone. In Paris, Julia devoured recipe books, shopped in outdoor markets, consumed all kinds of foods, and whipped through culinary school. Through perseverance and grit, Julia became a chef who shared her passion with the world, making cooking fun, and turning every meal into an event. Alex Prud'homme showcases Julia's life and celebrates her enduring legacy.