She very politely gave me her address and signed off in a friendly way. I was told, "Well, call her assistant and get the right address." So I called the number we had on file, and the phone rings and then I hear, "Hello?" And I almost fainted. I was a very young editorial assistant at Boston Magazine and we wanted to send her an invitation to a party. So I never had the honor of meeting Julia, but I did get to talk to her on the phone once. But if it wasn't perfect it was fine, because Julia made mistakes, too.
She made it feel like it was okay to shoot for something elevated. At the same time, she wasn't afraid to make a mistake and to laugh at it. You felt confident that she knew what she was doing. She commanded the room when she made them. She was aspirational, making soufflés, making Coq Au Vin, making these dishes that were in a foreign language. I also think Julia had the perfect mix of accessibility and polish.
AMY TRAVERSO HOW TO
Or, maybe you can't fly to Europe, but here, you can feel like you did because I can show you a how to make soufflé." The world had opened up after World War II and she was there to say, "Here, let me show you how to make this food once you get home. 'Some apples are sweeter, some are juicier, some are lemony, and others syrupy. We were just starting to travel to Europe as a country on a more regular basis. That being said, Traverso affirms that the best apple pies are made with a combination of varieties. She also brought European flavors to America at a time when we were ready for it. Q: Why does Julia Child still resonate so strongly today?įirst of all, she lived an extraordinary life, and had this whole reservoir of life experience inside of her before she even went on television, and I think that really came across on camera. And if it's not great, Julia Child always said, “never apologize, never explain." And I just remember that whenever I feel bad about a failed first-time recipe. You could make any soup you want and you don't have to be intimidated. Then, add liquid and let it simmer and you can then puree it, or not. So for example, a soup: you generally start out by putting some aromatic things like onions or carrots or celery in some oil, letting that sweat a little, add in whatever it is that's going to be your soup, whether it's broccoli or meat or beans. It turns out that most recipes are just formulas that are very consistent across different recipes. Q: What advice do you have for new chefs?īefore I started cooking, I thought it was this magical alchemical thing, and you had to study for years and inherit some wisdom from the ether to be able to cook. We visited Traverso at her home in Boston to glean her advice for new chefs and talk about why Julia Child’s legacy resonates so strongly today. July's You & Julia Challenge - Kitchen Hacks - is now live, and Amy Traverso, Senior Food Editor at Yankee Magazine and co-host of WGBH's Weekends with Yankee, helped us kick it off.
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