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
Once you have mastered a technique, you hardly need look at a recipe again and can take off on your own.
Sometimes ... it takes me an entire day to write a recipe, to communicate it correctly. It's really like writing a little short story.
Once you have mastered a technique, you barely have to look at a recipe again
A cookbook is only as good as its poorest recipe.
You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.
(On what her longevity is attributed to) Red meat and gin.
Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!
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.
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.
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 war broke out, and I wanted to do something to aid my country in a time of crisis. I was too tall for the WACs and WAVES, but eventually joined the OSS and set out into the world looking for adventure.
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.
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.