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
He had us make some toast points, and he told us to crush the (slow-roasted) garlic out of its skin and spread it on the toast along with the chicken. Roasting tamed the garlic and gave it a lovely taste. It was absolutely delicious.
(On what her longevity is attributed to) Red meat and gin.
I think the inner person is the most important. . . . I would like to see an invention that keeps the mind alert. That's what is important.
She answered, encouraging my interest in food and the food industry.
Find something you're passionate about and keep tremendously interested in it.
My father was in charge of managing the farm.
...nothing is too much trouble if it turns out the way it should.
The only time to eat diet food is while you're waiting for the steak to cook.
Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.
...no one is born a great cook, one learns by doing.
This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!
How lovely life can be if one takes time to be friendly.
Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.
It is hard to imagine a civilization without onions.