Julia nearly fell off her seat (literally) when she read the news that her column in St. Louis-based Sauce magazine landed her a coveted James Beard Foundation Food Journalism Award nomination. She never could have imagined that, just two years into food writing, she would be one of three food writers considered to have the best food-related column in the United States. Her honored column, called Prep School, wrapped food history, controlled experiments, and recipe development into one tasty article each month. Julia’s articles that were specifically evaluated for this award included Braising: A Magical Transformation from Tough to Tender; Quick-Process and Refrigerator Are Two Pickles You’ll Want to Be In; and In the Game of Pate a Choux, the Classical Method Wins.
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