Julia Child was just bada$$. Working in the Office of Strategic Services, learning to cook as an “older” woman, inventing a formula that was a shark repellent (wonder if that is where Batman got his Bat-Shark Repellent?) and just being herself, Child was and would become (in her words) Born Hungry: Julia Child Becomes the French Chef and would teach others that it was worth the time to learn how to do thing the “right way” when it came to cooking the perfect dish or meal.
The illustrations are a bit “artistic” and maybe not the best to portray Child in a “realistic” manner, but they are bold, colorful, and expressive. Like a good meal, I would say they should be savored and not gobbled up. Sarah Green interpreted the words of Alex Prud’Homme and brought to life Julia Child.
Having read other books (even picture books like this one) about her, this book was a smidgen disappointing as it only hits the basics of Childs life and does not delve deeply into any one thing. Prud’Homme focuses more on the food aspect and how Childs came to be known around the world as one of the greatest chefs. Therefore, if you are looking for a full biography this is not it, but if you are looking for an introduction, this is perfect.
Having read the publisher description of the book, I learned that the author is the grandnephew of Childs, which made it more fun to have read. And in the end, regardless of if you like Child, or the way she cooked, you should admit that anyone who has over 10 cookbooks and over 10 different television shows (not ot mention podcasts, websites dedication to and more) has had an impact on the world of food.