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
...operational proof...it's all theory until you see for yourself whether or not something works.
Celebrity has its uses. I can always get a seat in any restaurant.
Of course I made many boo-boos. At first this broke my heart, but then I came to understand that learning how to fix one's mistakes, or live with them, was an important part of becoming a cook.
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.
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.
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?
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.
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.
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.
The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been sitting on the grocery shelf for weeks, even months - even years.
Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!
As a girl, I had zero interest in the stove. I've always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn't see the point in it.