Full name: Julia Carolyn Child (née McWilliams), known as Julia Child
Born: August 15, 1912 in Pasadena, California
Died: August 13, 2004 in Montecito, California
Julia Child was an American chef, cookbook author and TV personality. She was famous for bringing French cuisine to the American public with her first cookbook Mastering the Art of French Cooking, Vol. 1.
She hosted a series of TV programs. The most well known show was The French Chef which premiered in 1963.
“I was 32 when I started cooking; up until then, I just ate.”
“A party without cake is just a meeting”
“Find something you’re passionate about and keep tremendously interested in it.”
“The only time to eat diet food is while you’re waiting for the steak to cook.”
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
“If you’re afraid of butter, use cream.”
This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!
“How can a nation be called great if its bread tastes like kleenex”
“Always start out with a larger pot than what you think you need.”
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
…nothing is too much trouble if it turns out the way it should.
“People who love to eat are always the best people.”
“Fat gives things flavor.”
It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.
“You are the butter to my bread,and the breath to my life.”
“Remember, ‘No one’s more important than people’! In other words, friendship is the most important thing–not career or housework, or one’s fatigue–and it needs to be tended and nurtured.”
“Until I discovered cooking, I was never really interested in anything.”
“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.”
“Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, ‘scientific’ thought. I was thirty-seven years old and still discovering who I was.”
“Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
“Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”
“Wine is one of the agreeable and essential ingredients of life.”
“I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it — and, more important, I like to give it.”
“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
“The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.”
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