Julia Child
Julia Child
Julia Carolyn Childwas an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963...
NationalityAmerican
ProfessionChef
Date of Birth15 August 1912
CityPasadena, CA
CountryUnited States of America
If you're not ready to fail, you're not going to learn how to cook.
We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.
I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.
The dinner hour is a sacred, happy time when everyone should be together and relaxed.
But I was a pure romantic, and only operating with half my burners turned on.
I was going to be a great woman novelist. Then the war came along and I think it's hard for young people today, don't you, to realize that when World War II happened we were dying to go and help our country.
I have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.
Learn how to cook! That's the way to save money. You don't save it buying hamburger helpers, and prepared foods; you save it by buying fresh foods in season or in large supply, when they are cheapest and usually best, and you prepare them from scratch at home. Why pay for someone else's work, when if you know how to do it, you can save all that money for yourself?
Pro-choice is the only way to be-- because women are human beings, after all, and should be treated as such.
Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.
To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining. This applies particularly to the young, who should take to it as soon as they can handle knife and fork; this is a fine way for them to begin taking pride in themselves and their abilities.
I was lucky to marry Paul. He was a great inspiration, his enthusiasm about wine and food helped to shape my tastes, and his encouragement saw me through discouraging moments. I never would have had my career without Paul Child.
Once you have mastered a technique, you hardly need look at a recipe again and can take off on your own.
The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one has made, there always seems to be something new to learn.