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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.
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
Way
Base
Potatoes
French
Items
Fresh
Soup
Home
Delicious
Soups
Littles
Added
Sauces
Little
Homes
Leftover
Many
Vegetables
Potato
Made
Restaurants
Sauce
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Too much trouble, Too expensive, or Who will know the difference are death knells for good food.
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It is hard to imagine a civilization without onions.
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I was 32 when I started cooking up until then, I just ate.
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Until I discovered cooking, I was never really interested in anything.
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There is nothing worse than grilled vegetables.
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The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.
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I was thirty-seven years old and still discovering who I was.
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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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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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In my generation, except for a few people who'd gone into banking or nursing or something like that, middle-class women didn't have careers. You were to marry and have children and be a nice mother. You didn't go out and do anything. I found that I got restless.
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The main thing is to have a gutsy approach and use your head.
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Sometimes ... it takes me an entire day to write a recipe, to communicate it correctly. It's really like writing a little short story.
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Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
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I think every woman should have a blowtorch.
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As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
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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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The secret of a happy marriage is finding the right person. You know they're right if you love to be with them all the time.
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I have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.
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Fat gives things flavor.
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