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 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'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.
Cooking may be a creative art, but it's also a wonderful full-time hobby.
In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art form and the cooking for cooking's sake. You can talk with a concierge or police officer about food in France as a general rule. It is not the general rule here. Classical cuisine, which I hope we are going back to, means certain ways of doing things and certain ways of not doing things. If you know classical French cooking you can do anything. If you don't know the basics, you turn out slop.
Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.
In France, cooking is a serious art form and a national sport.
There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.
MODERATION.SMALL HELPINGS. SAMPLE A LITTLE BIT OF EVERYTHING. THESE ARE THE SECRETS OF HAPPINESS AND GOOD HEALTH.
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.
Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!
Usually, one's cooking is better than one thinks it is.
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.
Once you have mastered a technique, you hardly need look at a recipe again and can take off on your own.