Chicago Tribune, June 27, 2012:
"Hartland deftly portrays in both word and drawing the awkward grace, the passionate personality and the spunky gusto of her subject. At times, you can practically hear Julia's trademark trill leaping cheerily out of the pages.”
New York Times, June 15, 2012:
"...bursting with exuberant urban-naïf gouache paintings and a hand-lettered text that somehow manages to recount every second of Child’s life."
Wall Street Journal, August 4, 2012:
"A charming introduction to the woman and her career, told in cluttered-yet-delightful illustratinos and exuberant hand-lettered text."
Boston Globe, August 14, 2012:
"Author Jessie Hartland chronicles Child’s rise to fame in a unique way. The book has the look and feel of a scrapbook, with handwritten text and numerous doodles that make it a fun read."
Epicurious.com, July 13, 2012:
"Visually, it's just delightful; Hartland captures the boundless energy, the joie de vivre that I imagine Julia exuded in person. And just in time for Bastille Day, there's a crêpe recipe for you to try."
Starred Review, Publishers Weekly, March 19, 2012:
“Chef and TV personality Julia Child likely would have delighted in and hooted over this wide-ranging picture-book biography…. Readers young and old will devour this fête pour les yeux.”
Starred Review, Booklist, July 1, 2012:
“...achieves a feel that is a perfect match for Child’s personality and cooking style: exuberant, messy, gangly, and charming."
Kirkus Reviews, April 1, 2012:
"Lively tableaux deliver an affectionate tribute to this strong-minded woman…While these stories may be familiar to adult readers, they are here perfectly pitched to introduce the determined woman who became synonymous with French cooking in America.”
School Library Journal, May 2012:
"Books for young foodies are very popular, and this is one that any library embracing the trend should have...Hartland’s style makes for a quick but informative read that portrays Child as a fascinating, groundbreaking, but still grounded person. Children interested in food and cooking will get a lot out of the book."
