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
The main thing is to have a gutsy approach and use your head.
Romance is the icing but love is the cake.
You are the butter to my bread,and the breath to my life
Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.
Just like becoming an expert in wine, you learn by drinking it, the best you can afford.
Everything can have drama if it's done right. Even a pancake.
You must have discipline to have fun.
I’m awfully sorry for people who are taken in by all of today’s dietary mumbo jumbo. They are not getting any enjoyment out of their food.
In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.
As you get older, you shouldn't waste time drinking bad wine.
As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.
I admired the English immensely for all that they had endured, and they were certainly honorable, and stopped their cars for pedestrians, and called you “sir” and “madam,” and so on. But after a week there, I began to feel wild. It was those ruddy English faces, so held in by duty, the sense of “what is done” and “what is not done,” and always swigging tea and chirping, that made me want to scream like a hyena