Julie And Julia


Is there anyone out there reading me?

But I'm sure you are,

aren't you? Somebody?


Ernestine, I have a comment.

My mother. Doesn't count.

Today we will begin by learning to boil eggs.

First, you must make sure

that the egg is fresh.

I was so hoping that...

Well, for something a little more advanced,

Madame Brassart.

But you are not an advanced cook.

But I do know how to boil an egg.

Do you know how to bone a duck?

No, but that's exactly the sort of thing

that I'm very interested

in learning how to do.

There is one other class,

but you will not like it.

It's for professionnel,

which you will never be, I'm sure.

All men. All GIs.

And very expensive.

I cannot imagine

that you would ever want to pay the tuition.

How much?

So the onion is ready, but...

You must hold the knife,

first of all, like this.

Wrist, easy. Leave the thumb here.

The hand and the knife are one.

And the hand, the other hand,

you must protect it.

Here, you must cut only the onion. Yes?

- Not me.

- Yes.

And then, you put your thumb here

and the other fingers here.


You're being a little over-competitive,

don't you think?

Well, you should've seen the way

those men looked at me.

As if I were some frivolous housewife,

just looking for a way to kill time.


- Where are you going?

- Not here.

- You hungry?

- No.



Well done, Madame Child.

Dear Avis,

I'm in my third week at Le Cordon Bleu,

and I'm in utter bliss.

Every morning the alarm goes off at 6:30,

and I leap out of bed.

I'm up!

By 7:
30 I'm in class, in my apron,

peeling potatoes.

Then we cook stock and we bone fish.

We dress pigeons.

We make pastry with so much butter,

it almost stops your heart just to look at it.

My teacher moves so quickly

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