K-Gr 3--Beloved Julia Child is the subject of this delightful picture book biography, told with lively text and charming illustrations; these latter perfectly capture Child's gangly 6' 2" frame and expressive face (as well as delicious looking food). From a young woman who could only boil water and make toast, to the creator of a wartime recipe for shark repellent, Child only began to appreciate good food during a revelatory meal with her new husband in France, which was, as she described later, "The most exciting meal of my life!" She attended the famous French Cordon Bleu cooking school, the only woman in her class, and later opened her own school with two friends, teaching her students the importance of using fresh, quality ingredients and not rushing through recipes, which she had done in her youth (with disastrous results). Although the text does not cover Child's great success as an author or her many popular TV shows and guest appearances, these are included in an extensive author's note. Prud'homme, who collaborated with her on her memoir My Life in France, is Child's grandnephew. Back matter includes a bibliography of books by and about Child, websites, exhibitions, and a rather complicated recipe for French scrambled eggs. VERDICT So many life lessons here, including one about following passion where it leads, make this an exemplary offering for the biography shelves.--Sue Morgan

Julia Child's grandnephew and coauthor of her memoir, My Life in France (2006), brings Child's zesty, larger-than-life persona to a story as exuberant as the extraordinary chef. Curious and adventurous by nature, Child didn't start her career in the kitchen; rather, she worked as a typist during WWII for a U.S. spy agency, where she met her future husband, Paul. Dense but engaging text relays Child's life with Paul after the war and how one lavish meal in France changed the trajectory of her life, inspiring her to pursue her culinary education and to share her knowledge with others. Lively, food-laden digital illustrations in vibrant hues capture Child's hunger for knowledge and general joie de vivre. Prud'homme, who peppers the text with direct quotes, honors Child's genuine fondness for flavorful food and her devotion to spreading joy through the craft of cooking. Back matter includes a lengthy author's note, further resources, and, for budding chefs, Child's recipe for "oeufs Brouillés" (scrambled eggs). An enthusiastic biography readers should relish--bon appétit!

Julia Child (1912--2004) and her lifelong love of food feature in this whirlwind picture book biography by Prud'homme, the chef's grandnephew. The book opens with Child as a 6'2" adolescent whose activity makes her "crave food--lots of food." In the first of several leaps, the story then skips ahead to her wartime work for a U.S. spy agency (including a project mixing up shark repellent), marriage, and subsequent move to Paris, where she begins her culinary training at age 37. The story concludes abruptly after Child starts a cooking school with friends, leaving an author's note to detail later accomplishments back in the States, including her television career. Sprinkled with quotes from Child, Prud'homme's prose is at its best describing food ("plump strawberries swimming in pools of whipped cream") and Child's determination, while Green's loose art luxuriates in scenes of the figure surrounded by a colorful assortment of comestibles. Back matter includes further resources and a scrambled egg recipe. Ages 5--9. (Feb.)

Julia "The French Chef" Child's fascinating life, lovingly remembered by her grandnephew. She stood 6 feet, 2 inches tall and wore size 12 shoes. In other words, Julia Child, nee McWilliams, was hard to miss. During World War II, she worked for the Office of Strategic Services, met her husband, and cooked shark-repellent cakes that protected Allied naval officers working in shark-infested waters. Later, while living in Paris, Julia discovered French food, and the rest is history. Prud'homme successfully drills home the fact that Child did not start out as a great cook but rather came into her talent through hard work and pure doggedness. The book's unabashed celebration of Child's love of food and of her pure hunger for knowledge about cooking is joyous. Ample backmatter takes a slightly more in-depth dive into Julia's life and includes lists of pertinent books, TV shows, podcasts, websites, and exhibits. Caregivers conscious about instilling healthy eating habits in children may appreciate the appended recipe for oeufs brouillés (scrambled eggs), refreshingly different from the sweet snacks that usually constitute picture-book recipes. The colorful digital illustrations work in perfect tandem with the text, lavishly depicting the foods that seduced Child toward a life of cooking. By the story's end, there is no mystery left as to what made her beloved by so many around the world. (This book was reviewed digitally.) Readers will salivate over this scrumptious and inspiring picture-book biography. (author's note, bibliography) (Picture-book biography. 4-7) Copyright (c) Kirkus Reviews, used with permission.