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
I was a romantic, messy thinker. I was raised with very conservative beliefs, but that was a long time ago.
My mother was independent. She had grown up in Dalton and Pittsfield, in western Massachusetts, and she was one of the first women drivers in that area.
I'm not wild about those twenty-four hour marinades
My father was in charge of managing the farm.
Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.
I always try to buy just what I need. You get ideas as to what's in season and what's best. I think if you have a preconceived idea before shopping, that makes it difficult. You have to have an open mind.
I'm a beet freak. I put them in the pressure cooker.
If you're buying tomatoes pick them up and smell them-they should have a lovely perfume. They need to be kept at fifty degrees or above, particularly during the growing season, because that's when they develop their flavor.
I love to teach - that's my role.
I love root vegetables: carrots, parsnips, and turnips.
I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
The shellfish thing is very scary. You have to know the people you buy from and exactly where their wholesalers are getting the fish from.
I wouldn't keep him around long if I didn't feed him well.
...the waiters carried themselves with a quiet joy, as if their entire mission in life was to make their customers feel comfortable and well tended.