You certainly don’t need to read another review of the film “Julie and Julia.”

If you’ve seen the Nora Ephram movie, you’ve got your own opinion. If you haven’t, please do. Nah, it’s not film noir, but it’s an enjoyable diversion.

Importantly, it’s a testament to the influence of legendary Julia Child of generations of aspiring cooks — both amateur and professional. The film appears to be whetting the appetites of a new generation of foodies — as it should.

My own Julia Child homage came right her death in 2004. I was preparing to conduct my first cooking class. After years of everything from short order to fine dining cooking, I was stepping beneath the big mirror to actually show people how to cook.

I chose a Julia Child classic, potato leek soup, as my opening course. The recipe was as accessible and foolproof then as it was when first published. The simplicity and flavor earned my first wave of applause from a class audience — and I was hooked.

I tell classes about cooking that, “It’s just food: Experiment, have fun and enjoy.” That what I learned from devouring Julia Child’s books.

Until we cook together, in the words of The French Chef, bon appetit!

“Mastering the Art of French Cooking” is sure to get a closer look from cooks who do not already have it on the cookbook shelf. You can order your copy from my favorite online cookbook seller Jessica’s Biscuit for just $24.