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How to Recreate Julia Child's Kitchen

How to Recreate Julia Child's Kitchen



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On Aug. 15, French food lovers around the world celebrated the illustrious life of the great Julia Child in honor of her 100th birthday. To commemorate her spirit and contribution to the culinary world, The National Museum of American History in Washington, D.C. reopened its Julia Child Kitchen exhibition.

The kitchen, which was donated to the museum in 2001, is the exact space where Child spent much of her career introducing friends, family, and followers to the splendor of French cuisine. With the exception of the linoleum floor, which had to be graphically reproduced by the museum, every appliance, gadget, and piece of furniture is Child's own and arranged exactly as she left it before moving into retirement.

The Daily Meal visited the exhibit and sat down with Rayna Green, the co-curator of the exhibit, who regaled us with stories of how Child's kitchen became a sacred symbol of culinary passion and creativity. With Green's wisdom and careful inspection of the exhibit as guidance, we've rounded up a list of signature fixtures that those devoted to continuing Child's legacy must have in order to recreate their own Child-inspired kitchen.

See How to Recreate Julia Child's Kitchen Slideshow

"Julia had cooking things all over the place," said Rayna Green. "We always say that Julia never had a pot or a knife or a gadget that she didn't like."

Among the 1,200 items in Child's well-stocked kitchen, we've selected seven crucial pieces that will add a hint of Julia Child to any cooking space.

Still, even with these seven items, the key to recreating Child's kitchen is a commitment to carrying on the legacy of spirit, vitality, and generosity she imbued in her surroundings. Child centered her life and career on encouraging people to connect through food by using cooking to stimulate conversation and foster cherished memories.

"Everything in [Child's] kitchen tells a story," said Green. "People gave her things that she treasured. Sometimes she didn't use them, but she liked having them because of their sentimental association."

The Julia Child Kitchen exhibition will be open at the museum through Sept. 3, after which it will close to prepare for the upcoming "Food: Transforming the American Table 1950-2000" exhibition, which will open in November and will use Child's kitchen as a main feature.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Julia Child’s Secret to the Best Vinaigrette Is to Make It Like a Martini

For most of my life, I thought I hated salads, but it turns out I just really don’t like most salad dressings. For years I tried to eat salads, only to take a few bites before giving up and leaving an over-dressed mess of goopy leaves on my plate.

With the right dressing, however, salads are one of my favorite things to eat now, and making a dressing that suits my own tastes is extremely easy to do at home.

Many bottled salad dressings are too sweet, salty, thick, cheesy, or any number of other things that might not sit right on a person’s individual palate. Also, it’s virtually impossible to recreate the tart, fresh tang of a really good lemon vinaigrette in a bottle, but it’s a simple thing to do at home and it probably takes less time than washing the lettuce.

Julia Child has a wonderful recipe, of course, and according to Cooking Light‘s Meghan Overdeep, Child said the key to a good vinaigrette is to treat the dressing like a cocktail.

“… you will so often see proportions of one part vinegar to three parts oil, but that can make a very acid, very vinegary vinaigrette,” Child wrote. “I use the proportions of a very dry martini, since you can always add more vinegar or lemon but you can’t take it out.”

Julia Child liked her martinis pretty dry, apparently, because her recipe calls for between 1/3 and 1/2 cup of extra-virgin olive oil with half a tablespoon of vinegar and half a tablespoon of freshly squeezed lemon juice. An average martini is six or seven parts gin to one part vermouth, while Child’s recipe calls for between five and eight parts oil to one part vinegar and lemon juice.

Child’s recipe is quite a bit different from the three-to-one oil-to-vinegar ratio most dressing recipes call for, but the whole point of doing it that way is that you can adjust the acid or tartness to your own taste from there. And being able to customize a dressing to be exactly what you like is the best thing about making salad dressing at home.

Child said that with good-quality ingredients, a perfect vinaigrette was so easy to make at home that she didn’t see any reason for bottled dressings.


Watch the video: Caring for Julia Childs Kitchen (August 2022).