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.
Julia ChildRead
Eating is the secret to good cooking.
Interpretation
Experiencing food fully enhances one's culinary skills.
Julia Child's quote emphasizes the importance of understanding and enjoying food in order to become a better cook. She implies that true cooking involves more than just following recipes; it requires a deep appreciation and engagement with the ingredients and flavors one is working with.
In practice
During a cooking class, to inspire students to engage with their ingredients, one might say, 'Remember, eating is the secret to good cooking!'
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.
The egg can be your best friend if you just give it the right break
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.
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' though. I was thirty-seven years old and still discovering who I was.
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Wine is one of the agreeable and essential ingredients of life
Tokyo would probably be the foreign city if I had to eat one city's food for the rest of my life, every day. It would have to be Tokyo, and I think the majority of chefs you ask that question would answer the same way.
Hunger makes you restless. you dream about food - not just any food, but perfect food, the best food, magical meals, famous and awe-inspiring, the one piece of meat, the exact taste of buttery corn, tomatoes so ripe they split and sweeten the air, beans so crisp they snap between the teeth, gravy like mother's milk singing to your bloodstream.
When we sit at the table, there is more going on than satisfying hunger. It is sad to think of those who eat simply to satisfy their hunger and who do not permit themselves to linger under the many spells offered by a good meal - the satisfaction of our hearts, our minds and our spirits.
Once you start cooking, one thing leads to another. A new recipe is as exciting as a blind date. A new ingredient, heaven help me, is an intoxicating affair.
To butcher a pork shoulder is to be forcibly reminded that this is the shoulder of a large mammal, made up of distinct groups of muscles with a purpose quite apart from feeding me. The work itself gives me a keener interest in the story of the hog: where it came from and how it found its way to my kitchen.
Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic.
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