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Perfect for home cooks, Julia fans, and anyone who simply loves to eat and drink—a delightful collection of the beloved chef and bestselling author’s words of wisdom on love, life, and, of course, food. "If you're afraid of butter, use cream." So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook—and how to eat. This delightful volume of quotations compiles some of Julia's most memorable lines on eating—"The only time to eat diet food is while you're waiting for the steak to cook"—on drinking, on life—"I think every woman should have a blowtorch"—on love, travel, France, and much more.
Perfect for home cooks, Julia fans, and anyone who simply loves to eat and drink—a delightful collection of the beloved chef and bestselling author’s words of wisdom on love, life, and, of course, food. "If you're afraid of butter, use cream." So decrees Julia Child, the legendary culinary authority and cookbook author who taught America how to cook—and how to eat. This delightful volume of quotations compiles some of Julia's most memorable lines on eating—"The only time to eat diet food is while you're waiting for the steak to cook"—on drinking, on life—"I think every woman should have a blowtorch"—on love, travel, France, and much more.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Due to publisher restrictions the library cannot purchase additional copies of this title, and we apologize if there is a long waiting list. Be sure to check for other copies, because there may be other editions available.
Excerpts-
From the book
“Learn how to cook—try new recipes, learn from your mistakes, be fearless, and above all have fun!”
“Certainly one of the important requirements for learning how to cook is that you also learn how to eat. If you don’t know how an especially fine dish is supposed to taste, how can you produce it? 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 simple or luxurious. Then you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.”
“Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.”
“A fine loaf of plain French bread, the long crackly kind a Frenchman tucks under his arm as he hurries home to the family lunch, has a very special quality. Its inside is patterned with holes almost like Swiss cheese, and when you tear off a piece it wants to come sideways; it has body, chewability, and tastes and smells of the grain.”
“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.”
About the Author-
JULIA CHILD was born in Pasadena, California, in 1912. She graduated from Smith College and worked for the OSS during World War II. She married Paul Child and they moved to Paris, where she studied at the Cordon Bleu. In Paris, she taught cooking with Simone Beck and Louisette Bertholle, with whom she wrote the first volume of Mastering the Art of French Cooking (1961). In 1963, Boston’s WGBH launched The French Chef television series, which made Julia Child a national celebrity, earning her the Peabody Award in 1964 and an Emmy in 1966, the first of several. After a more than fifty-year career as an author, teacher, and advocate for home cooking, including numerous public television series and best-selling cookbooks, she remains a beloved culinary icon. In 2002, her Cambridge, Massachusetts, kitchen, featured in many of her television series, was displayed at the Smithsonian’s National Museum of American History, where it now anchors the museum’s first major exhibit on food history. She was awarded the French Legion of Honor in 2000 and the U.S. Presidential Medal of Freedom in 2003 for her contributions to French and American culture. She died in Santa Barbara, California, in 2004, two days before her ninety-second birthday. Since then, the Julia Child Foundation for Gastronomy and the Culinary Arts, which Julia established before she died, has continued her legacy, by educating and encouraging others to cook, eat, and drink well, through grants and by presenting the annual Julia Child Award.
Reviews-
October 19, 2020 Some of culinary legend Child’s notable quips and quotes are collected in this slim compendium culled from her writing, television appearances, interviews, and correspondence. Child’s words are predictably clever (“Don’t forget the butter—the French never do!”) and even inspiring (“Find something you’re passionate about and keep tremendously interested in it”), but this is a scanty selection, with fewer than 90 aphorisms, padded with illustrations of kitchen utensils. Remarks like “I’m a beet freak” and “Fat give things flavor” float in space, naked of any context. “No one is born a great cook, one learns by doing” and “You don’t have to cook fancy or complicated masterpieces—just good food from fresh ingredients” are encouraging bits of counsel, but they are concepts that have long permeated culinary culture, due in no small part to Child herself. The work concludes with a brief biography detailing Child’s trajectory, including her Pasadena, Calif., upbringing, her degree from Smith College, her stint in Paris, and her famous tenure at PBS. When Child commands “Don’t eat meekly!” one wishes this volume reflected that same adventurous spirit.
October 16, 2020
Not strictly memoir, People Who Love To Eat Are Always the Best People collects Child's standout observations on France, love, travel, life, and, of course, food: "The only time to eat diet food is while you're waiting for the steak to cook." In One Life, Olympic gold medalist and two-time Women's World Cup champion Rapinoe considers not only her athletic career but her highly publicized stance on social justice issues, showing how her beliefs are rooted in childhood experience. "Maisie Dobbs" all-star mystery writer Winspear changes tack with a memoir showing the impact of World Wars I and II on her family, her parents' life with the Romani, and her childhood in rural Kent, all the while promising This Time Next Year We'll Be Laughing.
Copyright 2020 Library Journal, LLC Used with permission.
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