Born Hungry: Julia Child Becomes “the French Chef.”

Julia Child’s biography traces her journey from a young Julia McWilliams, who knew nothing about cooking, to a chef drawn to French cuisine. During World War II, she worked as a typist in the U.S. Office of Strategic Services, where she met Paul Child. After tasting sole meunière, she enrolled at Le Cordon Bleu, becoming its only woman student. Chef Max Bugnard taught her culinary skills and how to choose fresh market ingredients. It includes a scrambled-egg recipe.