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
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.
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.
(On what her longevity is attributed to) Red meat and gin.
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.
I was kind of an innocent hayseed from a middle-class, utterly nonintellectual background.
People were hysterical about Communism the way people today are hysterical about flag burning. I'm really against these people who try to show that they're great patriots, because they're not thinking, they're just being hysterical.
I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.
Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
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.