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
People who are not interested in food always seem rather dry and unloving and don't have a real gusto for life.
Personally, I don't think pure vegetarianism is a healthy lifestyle. I've often wondered to myself: Does a vegetarian look forward to dinner, ever?
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.
Celebrity has its uses. I can always get a seat in any restaurant.
You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.
If you don't pick your audience, you're lost because you're not really talking to anybody.
We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
...operational proof...it's all theory until you see for yourself whether or not something works.
The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.
We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.
If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.
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.
Forget the cheap white wine: go to beef and gin!
I would happily die with a bottle of white Burgundy in my mouth,