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
I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
I fell in love with the public, the public fell in love with me, and I tried to keep it that way.
Pro-choice is the only way to be-- because women are human beings, after all, and should be treated as such.
Sooner or later the public will forget you; the memory of you will fade. What's important are the individuals you've influenced along the way.
Animals that we eat are raised for food in the most economical way possible, and the serious food producers do it in the most humane way possible. I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
...nothing is too much trouble if it turns out the way it should.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
She answered, encouraging my interest in food and the food industry.
What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.
In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.
When you have a few cake formulas and filling ideas in your repertoire, you will find that it's pretty much an assembly job - you can mix and match a different way every time.
As a girl, I had zero interest in the stove. I've always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn't see the point in it.
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.