Labor Day 2009 - "Julia and Julie" - Earle Sieveling trained with E. V. Williams, and with Julia Child

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"What will we do today?" "We'll try to take over the world, using Roses, Earle's Odile Chocolate Cake, Champagne, and Ballet" (;-)

I saw the delightful movie - "Julie and Julia" yesterday, and I thoroughly enjoyed it. There wasn't very much dancing - just a bit in the wedding scene - but Paris looked stunning, and even Queens (a borough of New York City, just across the East River from Manhattan) in the "Julie" part seemed exciting and fun.

An interesting note about the subject of learning to cook by cooking every recipe in Julia Child's book classic "Mastering The Art of French Cooking" ...

There once was a marvelous dancer named - Earle Sieveling; He had trained with E. V. Williams, danced for her when she had The New England Civic Ballet which was the precurser of BB, The Boston Ballet, and was a member of the New York City Ballet back in the 60s and 70s. He often Guest Starred with us in Boston during that time. He was part of the dance family.

Earle Sieveling trained with E. V. Williams, and with Julia Child
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After his dance career ended in the late 70s rather suddenly - that is another story - he needed a new career. He decided to learn to cook by using Julia Child's book; he made every recipe from the book in his apartment, and it took him a year. He became a fantastic chef who worked in a restaurant in Saratoga Springs owned by dance fan and hotelier, Sheila P., who shared this wonderful story with me a few years ago.

Earle did it first!

Earle also wrote a cookbook. Here are two blurbs about Earle Sieveling's book "New York Cuisine"...
"After his star career with the NY City Ballet, Earle Sieveling became a professional chef. Here are his really interesting recipes, including his legendary Odile flourless and sugarless chocolate cake."


"Once a dancer with the New York Ballet, the author retired to found such New York restaurants as Sperry's, The Dacha and Odile."

I gather that Odile was in SoHo, which, translated for Tusconians, means "south of Houston Street" in Manhattan. By the way, Houston Street in NYC is pronounced like "house" "ton" not "Hughes" "ton."

Miss Cecily Feeling Happy

And now, Here's a review of "Julia and Julie" in The Boston Globe.

Here's Julia Child on PBS

and on You Tube... "Julia and Company"

Here is a description of the book "Mastering the Art of French Cooking, Volume 1 By Julia Child, Louisette Bertholle, Simone Beck."

“Anyone can cook in the French manner anywhere,” wrote Mesdames Beck, Bertholle, and Child, “with the right instruction.” And here is the book that, for forty years, has been teaching Americans how.

Mastering the Art of French Cooking is for both seasoned cooks and beginners who love good food and long to reproduce at home the savory delights of the classic cuisine, from the historic Gallic masterpieces to the seemingly artless perfection of a dish of spring-green peas. This beautiful book, with more than one hundred instructive illustrations, is revolutionary in its approach because:

• It leads the cook infallibly from the buying and handling of raw ingredients, through each essential step of a recipe, to the final creation of a delicate confection.
• It breaks down the classic cuisine into a logical sequence of themes and variations rather than presenting an endless and diffuse catalogue of recipes; the focus is on key recipes that form the backbone of French cookery and lend themselves to an infinite number of elaborations—bound to increase anyone’s culinary repertoire.
• It adapts classical techniques, wherever possible, to modern American conveniences.
• It shows Americans how to buy products, from any supermarket in the U.S.A., that reproduce the exact taste and texture of the French ingredients: equivalent meat cuts, for example; the right beans for a cassoulet; the appropriate fish and shellfish for a bouillabaisse.
• It offers suggestions for just the right accompaniment to each dish, including proper wines.
Since there has never been a book as instructive and as workable as Mastering the Art of French Cooking, the techniques learned here can be applied to recipes in all other French cookbooks, making them infinitely more usable. In compiling the secrets of famous cordons bleus, the authors have produced a magnificent volume that is sure to find the place of honor in every kitchen in America.

Everyone watched Julia on TV... Some people discovered Julia through her first book. Here's another close to home story about "Mastering the Art of French Cooking, Volume 1 By Julia Child, Louisette Bertholle, Simone Beck." My husband, Chic, our webmaster, tells it in his own words...

I came across this marvelous book when it was first published. I was in Cambridge, Massachusetts, studying toward my Ph.D. degree in Physics in graduate school at M.I.T. Julia and her husband Paul lived on Irving Street at that time, though I didn't know it. I remember standing in the aisle in the book section of the Tech Store annex of the Harvard Coop, browsing through the pages of MtAoFC. it was quite exciting. I came upon the recipe for Toasted Coconut Cream Pie. A light bulb went off in my mind. It appeared to be identical to the version served at The Tavern Restaurant in Newark, New Jersey. At that time, it was on someone's list of the top fifty restaurants in the United States. I bought the book and kept trying the recipe until I had mastered it. It was tough work, but someone had to do it. Sure enough it reproduced the very same pie!!!

After that, I tried a number of Julia's recipes, those that were or could be modified to be Kosher. It was very exciting when Julia Child appeared on Boston's Public Broadcasting Channel. She was such fun.

Juia's recipes were just about as good as my Mother's and Grandmothers' family recipes, though the style was different. It's still fun to cook meals with recipes from both sources.