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There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.

Julia Child

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Julia Child
Age: 91 †
Born: 1912
Born: August 15
Died: 2004
Died: August 13
Chef
Cook
Television Presenter
Writer
Pasadena
California
Julia Carolyn Child
Great
Arts
Ornamental
Architecture
Pastry
Painting
Pastries
Perhaps
Derivative
Least
Banal
Four
Derivatives
Art
Sculpture
Music
Latter

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Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
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A party without cake is really just a meeting.
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Just how could a nation often be great if it's bread tastes want Kleenex.
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If you're not ready to fail, you're not going to learn how to cook.
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Eating is the secret to good cooking.
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My father was in real estate, banking, and land management. As family life, it was very conventional, happy, and comfortable. We weren't wealthy, but we were well-off.
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Fat gives things flavor.
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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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Forget the cheap white wine: go to beef and gin!
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Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.
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Always start out with a larger pot than what you think you need.
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If you are going to flip something, you must have the courage of your convictions.
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Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.
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Wine is a living liquid containing no preservatives. Its life cycle comprises youth, maturity, old age, and death. When not treated with reasonable respect it will sicken and die.
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I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
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It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire.
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Just like becoming an expert in wine, you learn by drinking it, the best you can afford.
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