“In keeping with the personal tone, Jones wanted to call the book From Julia's Kitchen, but the author demurred: "People won't know who 'Julia' is," she said. "Of course they will!" the editor retorted, trying not to laugh. In the end, they opted for the more formal From Julia Child's Kitchen.”
Source: The French Chef in America: Julia Child's Second Act
“No one is born a great cook, one learns by doing," she assured readers. "This is my invariable advice to people: Learn to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!”
Source: The French Chef in America: Julia Child's Second Act
“Growing up it seemed like all Iranians naturally knew which foods fell into which category, and meals were subconsciously, or at times consciously, due to illness or the weather, designed around this hot and cold concept. Out of respect to the scientists and doctors in our family I will say that none of this is based on hard science, but even the doctors in the family agree that if it brings comfort (like a warm bowl of. . . soup), then that is all the more reason to embrace it.”
Source: Bottom of the Pot: Persian Recipes and Stories
“the best part was
pulling down the
shades
stuffing the doorbell
with rags
putting the phone
in the
refrigerator
and going to bed
for 3 or 4
days.
and the next best
part
was
nobody ever
missed
me.”
Source: You Get So Alone at Times That it Just Makes Sense
“No matter what, there will always be tahdig. It's who we are. It's where we come from.”
Source: Bottom of the Pot: Persian Recipes and Stories
“Come dinnertime, we could always rely on the permanent fixture of two pots, standing at attention, prepared for their marching orders.”
Source: Bottom of the Pot: Persian Recipes and Stories
“. . . Baba filled the void the only way he could think of: a faceoff with the two-burner stove, the two pots, and a heaping bag of sabzi--fresh herbs. The permanent lumps lodged in our throats were temporarily soothed by a steaming pot of khoresh ghormeh sabzi--fresh herb stew. The royalty of all Persian stews.”
Source: Bottom of the Pot: Persian Recipes and Stories
“So we improvised and made do, substituting where possible, always with an eye out for the postman and packages from Iran. Packages bursting with dried herbs and spices, well-traveled scents and secrets from home. Envelopes with a few perfunctory words from family (lest officials be monitoring them) and a photograph or two pulled from all the picture albums that were left behind. Substitutes for all the loved ones that were left behind.”
Source: Bottom of the Pot: Persian Recipes and Stories
“In terms of diet, humans have paid a high price for the pleasure of enjoying a yearly harvest feast.”
Source: The Story of the Human Body: Evolution, Health, and Disease
“The food never tastes so good as when everybody at the table worked on it and everybody knows what went into it.
(Interview in Lucky Peach 6)”