Credited with bringing French cooking to Americans, Julia Child was a lady who once stated: “I believe in cooking with wine, sometimes I even put it in the food”. A female equivalent of Keith Floyd and born in Pasadena, California, Child was too tall to enlist in the Women’s Army Corps in the Second World War but found work in the Office of Strategic Services (OSS). She was sent to Ceylon to register, catalogue and channel “a great deal of highly classified communications” and after the war moved to France with her husband (who had also worked for the OSS). Having attended the renowned Le Cordon Bleu cooking school, cookery became Child’s love, life and vocation and a whole series of books and television series followed. Her kitchen is now on display in the National Museum of American History in Washington, D.C. and her legacy lives on in the form of The Julia Child Foundation for Gastronomy and Culinary Arts.