CreditPatricia Wall/The New York Times
But one encounter left much to be desired.
My grandfather was on a Fulbright scholarship in Oslo in 1960 when he met Mr. Child, who was stationed there. One night, he returned from a visit to the Childs’ raving about the most extraordinary dish — quiche.
My grandmother waited, impatiently, to also be invited for a bite. But when the invitation finally came, Mrs. Child served a tray of reindeer salami, not the quiche. My grandmother still feels the letdown.
Mrs. Child went on to publish “Mastering the Art of French Cooking” and corresponded with my grandparents occasionally, most notably on Valentine’s Day.
In 1962, one year after the book was published, she wrote: “We (Julia especially) are delighted that you like the cookbook. So did we: a fine meeting of minds, or gustatory sensitivities, or something.”
As for the salami? “I do not recommend it,” my grandmother said.
