Today is Julia Child‘s 100th birthday, and I was moved to go back to my copy of Beck, Bertholle, and Child, Mastering the Art of French Cooking (1961) — a first edition, much used, food-spattered, and annotated (by Ann Daingerfield Zwicky). Here’s the Mastering recipe for garlic mashed potatoes — typically detailed, covering parts of … Continue reading Julia is 100