Bertholle, Louisette Remion, 1968-1991 : Correspondence. 1968-1991.

Format:

Other

Contributor:

Adam Matthew Digital (Firm), digitiser.

Language:

English

French

Subjects (All):

Paris (France).

United States.

France.

New York (N.Y.).

Child, Julia.

Physical Description:

1 online resource

Place of Publication:

Marlborough, Wiltshire : Adam Matthew Digital, 2020.

Language Note:

French; English

Summary:

Correspondence sent between Julia Child and Louisette Remion Bertholle, including content about Julia's books and television work, and Bertholle's book Secrets of the Great French Restaurants. Includes a mixture of handwritten letters, typed letters, postcards and ephemera and sections written in French by Louisette. Also includes an extract from an article with 'McCall' about the evolution of Louisette's book which includes the following quote from the interviewer: 'I think there is a place in America for a good French cookbook'. Julia and Louisette also discuss Springtime in Paris, sights to see, art galleries and the best restaurants to visit in the city.

Notes:

AMDigital Reference:14.169

Series II. CORRESPONDENCE, 1925-1992 (#45-513, 1377-1382, 1398m);Subseries B, Cookery, 1951-1992 (#119-352, 1382), contains Julia Child's correspondence with culinary friends and colleagues, including Simone Beck, James Beard, M.F.K. Fisher, Madeleine Kamman, Anne Willan, etc.; and with and about cooking schools. Child has included her own cross-references among the correspondence: some of these notes are written at the top of letters, some are on separate sheets of paper. Most folders include incoming as well as Child's outgoing letters. Many include clippings, menus, etc. Most of Simone Beck's letters to Child are in French. Correspondence with Anne Willan and Mark Cherniavsky is about their establishment of La Varenne, a cooking school in Paris. More correspondence with Avis DeVoto is in her Papers (A-167) and unprocessed additional papers. The arrangement of alphabetical files follows Julia Child's original order. Correspondence with cooking schools and chefs follows a general alphabetical order.;Subseries B. Cookery, 1951-1992 (#119-352, 1382)

Access Restriction:

Restricted for use by site license.