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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.

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
French
Send
Fussy
Round
Hamburger
Rounds
Hamburgers
Americans
Beef
Taken
Crown
Even
Crowns
World
Managed

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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 love good, fresh food cooked by someone who knows what he's doing.
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I think the inner person is the most important.... I would like to see an invention that keeps the mind alert. That's what is important.
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A party without cake is really just a meeting.
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Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you'll have a marvelous time!
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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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In France, cooking is a serious art form and a national sport.
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I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole.
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I was thirty-seven years old and still discovering who I was.
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Wine is meant to be with food - that's the point of it.
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Any disaster is a learning process.
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Tears mess up your makeup.
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You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
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When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.
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Food like love is a deeply emotional matter.
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I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.
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If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.
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In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
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If you're afraid of butter, use cream.
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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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