I found those two chapters so engrossing, it was if she was sitting next to me telling me about those adventures. How amazing it was for her to find her passion - for example, the mayonaise recipe. I think it even surprised her at that point! The experiences that she had were just so wonderful - what a way to learn to cook!

One of my favorite bits was how Julia and her sister practiced trying to sound French when they answered the phone. The scene was charming and hilarious and down-to-earth!

I also love Julia's descriptions of people, especially Brassart and Bugnard. The last discussion talked about stereotypes held at the time of the French. Her descriptions of Brassart and Bugnard, and later of her fellow Gourmettes, make me admire how passionate the French can be.

As for her cooking, I relished every breakthrough Julia made, from simple glazed carrots to veal stock for poaching her ballottine. I definitely relate to those sorts of culinary triumphs!

And overall, I appreciate the strength and breadth of Julia's sense of humor! I know Prud'homme did a lot of the actual writing, but I can picture how amused she actually must have been while retelling these stories!

Though these two chapters were about Julia's culinary education and the beginnings of her legendary cookbook, I found myself concentrating on the people (I almost wrote 'characters') in the story. She describes them so well, whether it be the French (the chefs, the Gourmettes, the artist types, or her crazy housemaid) or the members of her own family.

Foodwise, I was most amused by the description of how the game meat at the markets came with fur and hoof attached. Recently, there was a scandal here over a store selling colour-injected beef as venison.

In Chapter 2, there were a few particular sentences that striked me:

Pg 71 "I wondered if the nation's gastronomical lust had its roots not in the sunshine of art but in the deep, dark deprivations France had suffered over the centuries."

"The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly."

Pg 75 "One of the best lessons I absorbed there was how to do things simply."

Pg 77 "I don't believe in twisting yourself into knots of excuses and explanations over the food your make."

Pg 89 "... I came to understand that learning how to fix one's mistakes. or live with them, was an important part of becoming a cook."

I was blown away by the anticlimactic "Final Exam."

Aside from that, the sheer dedicated nature of her cooking was truly inspiring. So interesting to hear the difference between American products versus European products - even back then! Makes you wonder how that has all evolved.

I was really struck by how much her experience at the Cordon Bleu mirrored my own, probably 50 years later. The school had the same emphasis on administration and money making at the expense of the terrific chefs. It confirmed my thought that it's on the individual to make the best of it.

I also loved the passage about the cheese shop, the maid, and the French Revolution!

Loved that she started teaching and also experimenting for the cookbook...

how about the birthday party they threw for Paul, how fancy to have a great chef to prepare all for you in your kitchen, and how sad that Paul was sick during all that...

I'm struck, and frankly comforted, by how un-charmed their life could be at times - Paul's job was demanding and not so fun, her Dad was difficult for both of them. At the same time, they supported each other in pursuing their passions and enjoying their lives and the people around them.

Victoria E. I loved those sentences, too. Especially the ones about not apologizing for the food you've made - which I've done, and now can hear how oogy it sounds - and learning to fix or live with your mistakes.

I was very surprised to learn of what goes on at Le Corden Bleu aside from the cooking, makes me sad to think they treat chefs as dollar signs rather then ensuring they truly got/get their money's worth.

I adore Julia and Paul's life, they are in their late 30's to late 40s and so many nights it seems they lived like young, carefree college students!

I simply love when Julia was asked to help Louisette and Simca finish their cookbook and when she really got into it she wrote "Now that I had started writing, I found cookbookery such fulfilling work that I intented to keep at it for years and years." I give my kudos to anyone who finds passion like that and does whatever it takes to make it work. She and Paul sounded truly happy, and that didn't seem easy to come by during those times for so many others.

I can also "hear" Julia's own voice when reading this book and it's wonderful!

I'm a little behind-- still in Chapter 2-- but I love discovering Paris along with Julia. She seems so real, so present. And she seems to make the most of her opportunities.

My favorite part so far is that she buys all the cooking gadgets that she can find at the market. I love the scene of Paul lugging the enormous stone mortar and pestle through the stalls and to the car, just so she can make pureed fish. That's love!