Credited with opening up the elite world of French cooking to American households, Child authored the culinary classic "Mastering the Art of French Cooking" and hosted a series of French cooking shows over several decades.
Renowned for her down-to-earth approach to home cooking, Child encouraged viewers to be willing to make mistakes to learn from them.
"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?" she once said.
"A lot of people have the idea that good cooking is long and complicated," Child told former UPI reporter John Demers in a 1986 interview.
"Good cooking is broiled chicken or fresh asparagus, as long as it's properly and carefully done. If you're used to fresh food, you get very tired of packaged food. And if you're used to your own good cooking, you get very tired of going out, where it's never as carefully done."
In celebration of the so-named "JC100," more than 100 U.S. restaurants will hold commemorative dinners in Child's honor this week. For a taste of what you could be eating, check out the Child tribute menu from Nomi Lounge at Park Hyatt in Chicago.
PBS will also release a string of new Child episodes and specials, from "The French Chef" to "Baking with Julia" on their Web site.
Or try your own hand at a French classic, boeuf bourguignon, with help from Julia herself. Bon appetit!
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