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
I don't believe in twisting yourself into knots of excuses and explanations over the food you make.
Interpretation
Embrace simplicity and authenticity in cooking without overthinking it.
Julia Child emphasizes the importance of cooking with confidence and joy, rather than getting bogged down by justifying your choices or actions in the kitchen. Her quote encourages cooks to focus on the love and enjoyment of food rather than succumbing to unnecessary doubts or excuses.
In practice
This quote is perfect for a cooking workshop to inspire participants to enjoy their culinary journey.
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
Don't you find it odd that people will put more work into choosing their mechanic or house contractor than they will into choosing the person who grows their food?
As incisively pointed out in the documentary Food Inc.," an overwhelmingly large percentage of "new," healthy," and "organic" alternative food products are actually owned by the same parent companies that scared us into the organic aisle in the first place. "They got you comin' and goin'" has never been truer.
A complete lack of caution is perhaps one of the true signs of a real gourmet: he has no need for it, being filled as he is with a God-given and intelligently self-cultivated sense of gastronomical freedom.
A recipe is a story that ends with a good meal.
There is no chiropractic treatment, no Yoga exercise, no hour of meditation in a music-throbbing chapel, that will leave you emptier of bad thoughts than this homely ceremony of making bread.
But some of us are beginning to pull well away, in our irritation, from...the exquisite tasters, the vintage snobs, the three-star Michelin gourmets. There is, we feel, a decent area somewhere between boiled carrots and Beluga caviare, sour plonk and Chateau Lafitte, where we can take care of our gullets and bellies without worshipping them.
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