Julia Child (1912-2004) was born in California and worked for American intelligence during World War II. Afterwards she lived in Paris, studied at the Cordon Bleu and taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of the bestselling classic Mastering the Art of French Cooking (1961) that has sold over 1.5 million copies worldwide.Olivia Potts is an award-winning food writer and chef. In 2017, she graduated from Le Cordon Bleu and was awarded the Young British Foodies Fresh Voices in Food Writing Award. Her first book, A Half Baked Idea, won the Fortnum and Mason's Debut Food Book Award 2020. Now Olivia is the cookery columnist for the Spectator, and also writes for the New Statesman, Guardian and Telegraph, among others.

'Child's exuberant, affectionate and boundlessly charming account... chronicles, in mouth-watering detail, the meals and the food markets that sparked her interest in French cooking, and her growing appreciation of all things French' New York Times