Julia is elected a Fellow of the American Academy of Arts and Sciences – an honorary society that recognizes achievement in the natural sciences, social sciences, arts, and humanities.
Conceived of as an essential compendium of Julia's wisdom and learning over the last forty years, Julia's Kitchen Wisdom is published. "It began as my loose-leaf kitchen reference guide, gradually compiled from my own trials, remedies, and errors – corrected as I've cooked my way through the years," she describes. Arranged according to type of ingredient [...]
Julia and Jacques Cooking at Home launches a 22-episode series on PBS. Julia and Jacques Cooking at Home, companion book to the TV show, is published in 1999. The show and the book are enormously popular due to Julia and Jacques' chemistry as they present their cumulative cooking knowledge and a wide scope of techniques – [...]
Baking with Julia, featuring outstanding pastry chefs and bakers, teachers, and cookbook authors working with Julia, airs on PBS for 39 episodes. Baking with Julia, companion book to the TV show and written by Dorie Greenspan, is published in 1996.
Julia creates the Julia Child Foundation for Gastronomy and the Culinary Arts. The Foundation seeks to further Julia's passion for gastronomy and the culinary arts, her far-reaching impact as a teacher and mentor, and her lifelong love of learning.
In Julia's Kitchen with Master Chefs airs on PBS. During the 39 episodes, Julia takes an in-depth look at contemporary American cooking alongside 26 chefs whom she invites into her Cambridge kitchen. In Julia's Kitchen with Master Chefs, companion book to the TV show, is published in 1995.
May 12 - Wherever she was in the world, Julia would talk to Paul daily, setting her alarm so he would receive her call at the same time of day. In The French Chef Cookbook Julia credits "Paul Child, the man who is always there: porter, dishwasher, official photographer, mushroom dicer and onion chopper, editor, fish [...]