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Massaging poultry, dropping food and utensils, and warbling her way through boeuf bourguignon and coq au vin, Julia Child left an indelible mark on American food. As television's towering, ebullient "French Chef," Child put within reach of the average American a cuisine most had only heard about. Using fresh ingredients and copious amounts of wine, she changed the way we thought about food, demystify- ing it and placing it firmly at the center of a joyous life.

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