“What impressed me most was how hard [Julia Child] worked, how devoted she was to the "rules" of la cuisine française while keeping herself open to creative exploration, and how determined she was to persevere in the face of setbacks. Julia never lost her sense of wonder and inquisitiveness. She was, and is, a great inspiration.” InspirationCookingFrench CookingJulia ChildCuisine Francaise Book:My Life in France Source: My Life in France
“Would it be all right to top the crab kachoris with date chutney foam, so the hors d'oeuvre could be circulated without a mess? Should the chicken be served over a bed of pulav or plated individually in bowls?” Food PreparationIndian FoodCuisine Francaise Book:Pride, Prejudice, and Other Flavors Source: Pride, Prejudice, and Other Flavors
“Un simple plat en sauce peut avoir un effet tranquillisant, quasi maternel. Même si, en vérité, c’est souvent meilleur avant de le manger. Les promesses trahies des spécialités locales qui, une fois en bouche, se révèlent originaires de Barquette-en-Alu me font le même effet qu’un copain qui vous raccroche au nez.” CuisineMangerGastronomieCuisine Francaise Author:Fabien Maréchal, L'Attendeur (de Première classe)
“I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to say that I fell in love with French food- the tastes, the processes, the history, the endless variations, the rigorous discipline, the creativity, the wonderful people, the equipment, the rituals.” FrenchFrench CookingFrench FoodFrench CuisineCuisine Francaise Book:My Life in France Source: My Life in France