Bon Appetit! the Delicious Life of Julia Child

Starred review from March 19, 2012
Chef and TV personality Julia Child likely would have delighted in and hooted over this wide-ranging picture-book biography. Hartland’s (How the Dinosaur Got to the Museum) trademark naïve-styled cartoons fill each panel and page with activity, their liveliness nodding to Child’s own energy. A color palette limited to sage and sea greens, gray-blues, reds, and browns keeps the myriad vignettes from overwhelming. Humorous touches—such as her singed eyebrows while making crêpes suzette—set an effervescent tone. One doesn’t expect biographies of this length to be exhaustive, but Hartland’s is remarkably so, covering Child’s early years in Pasadena, her stint with a spy agency in WWII, her world travels, and cooking adventures. The narrative is done in handwritten typeface, an informal combination of cursive and printing that winds around the illustrations and down the pages and includes numerous French phrases with translations. One spread even outlines step-by-step directions (in 37 numbered panels) for making chicken galantine. Readers young and old will devour this fête pour les yeux, which concludes with a short epilogue, bibliography, and, of course, a crêpe recipe. All ages. Agent: Brenda Bowen, Sanford J. Greenburger Associates.

May 1, 2012

Gr 2-5-Books for young foodies are very popular, and this is one that any library embracing the trend should have. Hartland's cartoon scrapbook style-more closely resembling Marissa Moss's Amelia's Notebook (S & S, 2006) than either graphic novels or standard picture-book biographies-works beautifully in exploring the life and career of Julia Child, with handwritten captions and stories complementing cartoon images of the chef and her world. Child is especially famous for bringing French cooking to America with Mastering the Art of French Cooking, and the style of this book is so engaging that kids might actually find themselves interested in reading about the complexities of publishing a French cookbook in America. The author also mentions her subject's early life, her work with the Office of Strategic Services during World War II, her international life, and, finally, how she became so passionate about cooking. Hartland's style makes for a quick but informative read that portrays Child as a fascinating, groundbreaking, but still grounded person. Children interested in food and cooking will get a lot out of the book.-Heather Talty, formerly at Columbia Grammar & Preparatory School, New York City

Copyright 2012 School Library Journal, LLC Used with permission.

April 1, 2012
A homey biography introduces children to Julia Child. Julia Child's imposing but unglamorous figure and rumbly voiced television presence charmed cooks and eaters alike, even as her cookbooks changed kitchen dynamics in many American households. Hartland uses a naive cartoon storytelling style--several scenes on a page, accompanied by an energetic handwritten, partly cursive text--to recount her journey to success as a renowned cook. Lively tableaux deliver an affectionate tribute to this strong-minded woman. Scenes from Julia's tomboy childhood include mention of Julia's large feet and the three foods her mother would make on cook's night off: biscuits, codfish balls and Welsh rabbit. The book moves onto her brief career with the OSS, her marriage to Paul Child (and their mutual interest in food) and their move to Paris. From Julia's education at Le Cordon Bleu and her subsequent success in producing cookbooks, it's clear that Julia succeeded through her attention to detail and her luck in matching passion for food with her ability to cook it expertly. The 37 steps in Julia's preparation of a galantine for her sister "Dort the Wort" are amusingly detailed, and though readers are not told whether Dorothy was impressed, the anecdote is telling. While these stories may be familiar to adult readers, they are here perfectly pitched to introduce the determined woman who became synonymous with French cooking in America. (bibliography) (Picture book/biography. 7-11)

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Starred review from June 1, 2012
Grades 2-4 *Starred Review* Hartland delivered a swanky mix of science and history with How the Sphinx Got to the Museum (2010). Here she brings her zippy, maximalist sensibility to the life and work of the great chef and author. It's about as busy as a book can get: packed like sardines on every page, handwritten words in a mix of cursive and print and peppered with French phrases fill up every space not occupied by equally crammed-in bits of artwork. Readers are introduced to the awkward but precocious Child as a girl, learn about her life in France as she grew to love cooking, and embark on her journey to publish the celebrated, groundbreaking Mastering the Art of French Cooking. Along the way, Hartland takes a few friendly swipes at children ( Julia loves to eat! She is certainly NOT one of those tedious picky eaters. You know the type ) and dares them to consider whether a galantine with pimiento, blanched pistachios, pickled udder, blanched leeks, truffles, and pickled tongue might even be edible, much less something to be celebrated. Though some of the spreads teeter on outright overstuffed chaos (numbers help point where to look next), the whole achieves a feel that is a perfect match for Child's personality and cooking style: exuberant, messy, gangly, and charming. It might take the right reader to make sense of it all, but those who do will find a cheeky and unusual look at an extraordinary figure.(Reprinted with permission of Booklist, copyright 2012, American Library Association.)