A photo of Julia Child in the kitchen next to text that reads
Listen & Cook: Welcome to Julia Child’s Kitchen

You’d be hard-pressed to find a chef more widely revered and beloved than Julia Child. Her name alone is synonymous with French cuisine, which she nearly single-handedly demystified for American audiences through her cookbooks, public television shows, and overall joie de vivre.

In the fall of 1948 Julia and her husband Paul moved to Paris, where she studied at Le Cordon Bleu before going on to teach cooking classes of her own with her co-authors of Mastering the Art of French Cooking Simone Beck and Louisette Bertholle.

In celebration of all things Julia, and to continue her work of encouraging people to dive headlong into the world of French cooking, we’re sharing her Omelette recipe from the first volume of Mastering the Art of French Cooking for you to make in your very own kitchen.

Whether you love your omelettes au fines herbes or aux truffles, we have no doubt that with Julia’s sage instruction, you’ll have a gorgeous quick meal fit for a Parisian café. After all, as Julia said, “if you can read, you can cook.”

While you work on perfecting your omelette skills (au fromage for me, please), let Julia’s audiobook My Life in France, the captivating story about her years in Paris, keep you company. You’ll need your hands for your new cooking techniques, but your ears will be free to listen to tales of French markets and Le Cordon Bleu classes.

Take Julia’s word for it: “For everything must go so quickly once the eggs are in the pan that there is no time at all to stop in the middle and pore over your book to see what comes next.”

Illustration from Mastering the Art of French Cooking of transferring an omelette to a plate

Bon Appétit!

 

For more recipe and audiobook pairings, check out our Listen & Cook series.

From Mastering the Art of French Cooking, Vol. 1 by Julia Child. Copyright © 2001 by Alfred A. Knopf. Excerpted by permission of Alfred A. Knopf, a division of Penguin Random House LLC. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.