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no lame duck here … only stuffed ones

When I moved into my condo last year, my mother bought me a bottle of pink champagne and a Joy of Cooking cookbook*. (And told me only to mix the two with caution.)

Growing up, Julia Child was a fixture in our kitchen, with her batter-spattered pages and a binding so worn it mimicked an accordion. She brought French cuisine to America, but – more importantly – crepes and cakes to me.

And now she’s enjoying a revival in sales with the release of the film Julie & Julia, starring Meryl Streep and Amy Adams. Her first book Mastering the Art of French Cooking shot to No. 1 on Amazon.com’s most-popular list this past weekend, and bookstores nationwide are seeing a surge in sales of Mastering, Julia’s Kitchen Wisdom and My Life in France, Child’s memoir which played a part in the movie.

Mastering publisher Knopf has already ordered 75,000 more copies of the book, according to the Christian Science Monitor.

While Child died nearly five years ago, it’s nice to know her legacy is still piping hot.

*Julia Child's first cookbook was reportedly the 1943 edition of The Joy of Cooking.

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“no lame duck here … only stuffed ones”