And so was her cooking buddy, Jacques Pépin. And then, like a teacher admonishing an errant school child, she’d turn the bowl to the chef, pick up a spatula and say: Look at all the batter that’s left! There might have been a tsk-tsk or two before she scraped out the remains and dumped them into the baking pan with a gesture as broad as a house beam. The bowl would barely have time to land before Julia would reach back, grab it and give it a good look. The chef would be working away, Julia would be next to her or him, and when the chef was done with a pot or a bowl, he’d just reach back and drop it in the sink. And there was never a time when a chef scraped a bowl to Julia’s satisfaction. While there were swaps - Steve Sullivan from Acme Bakery had a bunch of sourdough starters rising (and sometimes overflowing) in different places in and out of the house - there was never a time when we didn’t shoot a recipe from start to finish. When I was in Julia’s home for the shooting of the tv series, Baking with Julia (I later wrote the book of the same title ), Julia would be in her kitchen every morning with a different chef and we’d film the two of them baking in real time. A picture of me with Julia, taken Octoat Daniel Bouloud’s restaurant
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