Julia Child’s Recipes Don’t Have to Look Like Food Porn

christine tobin You can still taste Julia Child’s Duck à l’Orange – or at least the recipe created by her father french chef Devotee whose Sundays were often reserved for baking children’s creations. “He used to stand in line to get his autograph on the cookbook, which I still have,” she says. Vanity Fair,

Tobin grew up in the town of Holliston, which is located about an hour from the Boston studios where Child filmed his PBS series. “I grew up with Julia on television every weekend, with parents who really enjoyed food and community,” she says. “In a town with no restaurants, a deserted street. Because of this, he started cooking at home for his own enjoyment. “He started a group called The Gourmet Club on Pinecrest Road, and every month, they would get together and cook food from different parts of the world.” Child’s Show will air on Saturdays following joy of painting With Bob Ross. “I received my early childhood education between them.”

Tobin has collected an impressive list of film and TV show credits, styling food, including Oscar-nominated productions American Hustle, Little Women, And don’t look up, But it wasn’t until her thirties that she landed her final job: food stylist at Max. Juliawhich stars all lancashire As dear chef. “When I landed everything made sense Julia” Tobin says recently on Zoom. There is only one other current show that can compare: “Bear, Come on, come on! You can quote me, Tobin says of the series, which includes the work of culinary creator Courtney Storer and executive producer/real-life chef matty matheson, “It’s a masterpiece.”

In an early episode of Julia In season two, now streaming Thursdays on Max, Child declares: “If you want to get to know a person, take them to dinner and watch them eat.” Ahead, a conversation with the woman in charge of setting the table – from her fear of offending French chefs to the famous projects she’s made cameos in.

Vanity Fair: JuliaThe second season has a meta quality, with Julia facing pressure to make a second season french chef And a new edition of her cookbook. Did you feel the same emotions? What did you learn in the first season that you’re looking forward to carrying forward?

Christine Tobin: Well, first of all, we immediately went to France for seven weeks. So I was lucky that I got the first season to prepare for it. We were lucky to have the same crew members returning for season two. The more time you get to work together episodically, the relationships between departments and people will really strengthen and grow.

Season two felt more ambitious to me in terms of food. There is not just one person cooking on the set, there are many people. And so there comes with it a lot of planning. When I was in France, I had an assistant in Boston, caroline white, who took over that second unit. I think we only had a week between landing and relaunch. To be honest, it happened very easily. This is shocking. I think this comes from working with food professionals and gaining an intuitive sense of what to expect.