Julia Child once said the perfect meal was a thick juicy steak and a martini.
I offer up the perfect martini (the Vesper), in honor of the 100th anniversary of her birth today.
Via the excellent blog, Why Evolution is True, here are some great links honoring her today as well:
New York Times has several article, including a summary of her contributionsby Julia Moskin and a nice remembrance by friend and co-chef Jacques Pepin. She was without question ad icon, and had an enormous influence on American cooking and dining. And of course she was hilarious in an unintentional way: gangly, awkward, and with that voice. She inspired several imitations, including Meryl Streep's wonderful portrayal in Julie and Julia (I loved the Julia parts, didn't like the Julie ones), and of course Dan Ackroyd's sanginary satire on Saturday Night Live.
I consider Julia Child to be one of the people who inspired me not only in the kitchen, but in life. She lived everything 110%, and had a wonderful and inspiring relationship with her husband, Paul. (One of the best gifts my wonderful husband gave me was a signed copy of From Julia Child's Kitchen.)
I worked my way through much of Mastering the Art of French Cooking, and it made me a much more competent cook, very comfortable in the kitchen and working with ingredients. I can whip up from memory now any of the basic sauces (all the variations of brown and white, from a good meat gravy to a lovely béchamel)—and I think of her every time I do.
I love her practical approach to everything, but above all the fact she was so true to food and its basic goodness. She eschewed fads and was quick to slay them in public. I also love that she had a very basic kitchen, no $20,000 super-charged 10-burner-equipped gleaming kitchen for her. You can see the kitchen she used her whole career, it's lovingly resurrected (the actual kitchen) in the Smithsonian in D.C.