Julia Child
Born: 08-14-1912
Julia Child was an influential American chef, author, and television personality known for bringing French cuisine to the American public. Her groundbreaking book, "Mastering the Art of French Cooking," co-authored with Simone Beck and Louisette Bertholle, became a culinary classic. Child's approachable teaching style and engaging presence on television programs like "The French Chef" endeared her to home cooks, transforming the way Americans approached food and cooking.
Book summaries for books written by Julia Child
Quotes
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!
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
The measure of achievement is not winning awards. It’s doing something that you appreciate, something you believe is worthwhile.
In the 1970s, the only thing in America that was not French was French toast.
Everything in moderation… including moderation.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
I enjoy cooking with wine. Sometimes I even put it in the food.
The only time to eat diet food is while you're waiting for the steak to cook.
You'll never know everything about anything, especially something you love.
Find something you're passionate about and keep tremendously interested in it.
I was 32 when I started cooking; up until then, I just ate.
You don't have to cook fancy or complicated masterpieces—just good food from fresh ingredients.