Julie And Julia Page #10

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so I wouldn't have nothing to do.

Oh, well.

Boo-hoo.

Now what?

- You're a teacher.

- Yeah.

You can teach.

Right? We'll go home and...

Where's home?

Where do we live?

- Home is wherever we are.

- Yeah.

All right?

And we'll work it out. We'll figure it out.

- You can teach in our kitchen.

- True.

You can teach on television.

Television?

- Me?

- Yes.

- Paul.

- No, Julia.

I think you would be excellent on television.

I do.

- Paul!

- I do. I do.

Don't...

I'm not kidding you. I'm not.

Someone is going to publish your book.

Someone is going to read your book

and realize what you've done.

Because your book is amazing.

Your book is a work of genius.

Your book is going to change the world.

Do you hear me?

You are so sweet.

You are

the sweetest man.

F*** them.

Judith, would you take a look at this?

Our intrepid literary scout, Avis De Voto,

is friends with some woman

who's written a huge French cookbook.

Houghton Mifflin just turned it down.

"French Recipes for American Cooks."

Terrible title.

Have fun, Judith.

Yum.

Yum.

Oh, my.

- Here it is. Of course.

- What...

- Who's that?

- I don't know.

Special delivery for Mrs. Julia Child.

Chilly!

There you are.

Dear Mrs. Child,

we have read your superb French cookbook,

studying it, cooking from it,

estimating, and so on.

And we have come to the conclusion

that it is a unique book

that we would be very proud to publish.

Paul! Paul!

What? What, what, what, what?

Knopf...

Knopf wants to publish our book.

Is it "K-nopf" or "Nopf"?

- Who cares?

- Who cares?

They want to offer us an advance of $1,500.

Oh, my God.

"We believe that your book will do

for French cooking in America

"what Rombauer's the Joy of Cooking did

for standard cooking.

"And we will sell it that way."

Julia!

When we meet,

which I hope will be very soon,

I especially wanna talk to you

about the title of the book.

Because it is of the utmost importance

that the title distinguish this book

from all the other cookbooks on the market.

- Is this the way you normally do this?

- Absolutely not.

"Mastering the Art of French Cooking."

What do you think?

Well, at this point,

I have no idea whatsoever.

- Julia, that won't do.

- All right, then.

I love it.

She said "hate"?

Julia Child used the word "hate"?

No.

But she said I wasn't respectful,

or serious, or something.

How much more serious could a person be?

Do you think

she thinks I'm sort of using her?

She can't have read your blog.

Did she read it?

He didn't know if she'd read it.

But she definitely had an opinion about it.

Do you think it's because I use

the "F" word every so often?

Could be. Who knows?

Look, there's something wrong with her

if she doesn't get what you're doing.

There is nothing wrong with her. Nothing.

I've spent a year with her. She's perfect.

The Julia Child in your head is perfect,

the Julia Child that doesn't understand

what you're doing is not perfect.

The one in your head is the one that matters.

I'm never gonna meet her.

But you already know her.

- Thank you.

- You're welcome. Anytime.

- She saved me.

- You saved yourself.

I was drowning

and she pulled me out of the ocean.

Don't get carried away.

Julia Child began learning to cook

because she loved her husband,

and she loved food,

and she didn't know

what else to do with herself.

And, in the process, she found joy.

I didn't understand this for a long time,

but I do now.

Julia taught me that.

But here's what Julia really taught me.

So here we are.

One day to go and one recipe.

You may think that boning a duck

is an impossible feat.

- And the whole procedure...

- Nothing is impossible.

... can take as long as 45 minutes

the first time because of fear.

Don't be afraid.

No fear, Julia. No fear.

Take your knife, confront the duck.

Confronting the duck. You're my duck.

You make a deep slit

down the back of the bird

all the way from the neck down to the tail

to expose the backbone.

And with a small, sharp knife,

its edge always cutting against the bone...

I did it. Look at that, Julia.

It looks just like yours.

... down one side of the bird...

... pulling the flesh.

Thread the boned duck on a board,

face skin side down.

... patting it into place. Roll out the dough.

... two hours and remove it from the oven

and let it cool for several hours.

It looks exactly the way

it's supposed to look.

Here you go. Can you grab the plates, too?

- You sure?

- I got it.

Coming around.

Here she comes. Wow!

Thank you. La pice de rsistance.

- Congratulations!

- Thank you, guys.

Babe. It's fantastic.

So great.

I love it. I love it.

Eric, I could never have done this

without you.

As someone once said,

you are the butter to my bread,

the breath to my life.

To my husband.

I love you, babe.

Thank you.

So it's over.

The project has come to a close.

We're back exactly where we started,

Eric, me, the cat, slightly worse for wear,

sitting in the outer boroughs, eating.

So thanks, everybody.

And guess what?

Bon apptit.

See how the counters are raised?

She had them made special.

There's her famous mortar and pestle.

If you say so.

- Perfect.

- Take my picture.

Okay.

That's nice. Give me something else.

Here we go. Talking to her.

That's good.

One more.

Very sweet.

That's it. That's the one.

That's the one.

Just give me a second.

I love you, Julia.

There you are!

That smells good. What are we having?

Navarin d'agneau.

Something for you.

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