Julia Child's Most Memorable Recipes

PHOTO: A portrait of the American chef Julia Child shows her standing in her kitchen, in 1985.
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"The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude." - Julia Child

This year, on Aug. 15, Julia Child would have celebrated her 100th birthday. In honor of her contributions to cooking and French cuisine in America, we've collected some of her most iconic recipes. From beef bourguignon to coq au vin, try one of these classics in honor of the fearless chef.

PHOTO: Julia Child's beef bourguignon is shown.
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Nothing is better than the smell of beef bourguignon cooking in the oven. This slow-cooked stew cooks for 2 to 3 hours. The result? The most tender, delicate meat you've ever tasted.

PHOTO: Julia Child's Salade Nicoise.
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Tons of yummy toppings make this salad as filling as a main course. This dish is great for a lunch gathering or as a light dinner.

PHOTO: Julia's Child's French potato salad is shown here.
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"Crunchily under cooked potatoes are dreadful, and overcooked potato slices will disintegrate," Child writes in this recipe. She suggests saving the cooking water to use for soup.

PHOTO: Coq au vin recipe is shown here.
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The chicken in this dish is browned in bacon fat for a salty kick. Flambe the brandy for a special effect, Child says it also adds additional flavor.

This super-simple recipe is worth trying tonight. A splash of soy sauce and a squeeze of lemon brighten up the flavors in the dish.

PHOTO: Julia's Child's chicken ragout recipe was shared with "Good Morning America."
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This chicken dish, simmered in a sauce of tomatoes, browned onions and red wine, is French comfort food at its finest. Child recommends serving the recipe "on a hot platter and decorate with small steamed potatoes and parsley, or mound it on a bed of rice or noodles."

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PHOTO: Julia's Child's zucchini gratin recipe was shared with "Good Morning America."
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This recipe makes for a fantastic side dish all year round. Salt the zucchini in advance to remove excess water.

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PHOTO: Julia Child's sauteed pork chopss are shown here.
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Child's special spice blend add a burst of heat to otherwise boring pork chops. Vermouth and herbs contribute a sweet and subtle flavor so delicious you'll think you're eating at a restaurant.

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