What type of cooking style did Julia Child have?!
Answers:
Read about her own biography to see how she greated it. I have cpied this part, but there is a lot more here to help you.
In 1948, when Paul was reassigned to the U.S. Information Service at the American Embassy in Paris, the Childs moved to France. While there, Julia developed a penchant for French cuisine and attended the world-famous Cordon Bleu cooking school. Following her six-month training—which included private lessons with master chef Max Bugnard—Julia banded with fellow Cordon Bleu students Simone Beck and Louisette Bertholle to form the cooking school L'Ecole de Trois Gourmandes (The School of the Three Gourmands).
With a goal of adapting sophisticated French cuisine for mainstream Americans, the trio collaborated on a two-volume cookbook. The women earned a $750 advance for the work, which they received in three payments. The original publisher rejected the manuscript, however, due to its 734-page length. Another publisher eventually accepted the 3-lb. cookbook, releasing it in September 1961 under the title Mastering the Art of French Cooking. The book was considered groundbreaking, and remained the bestselling cookbook for five straight years after its publication. It has since become a standard guide for the culinary community.
http://www.biography.com/articles/Julia-…
She had a style not to be matched by anyone else. Her style was sloppy, wanted things her way or no way, but was an excellent cook. She wasn't a chef, just a woman who wanted to please the people she cooked for. I loved to watch her in the kitchen.