Sauce is certainly ancestral to French cooking. The technique is very tricky, but it's also very fundamental. — Daniel Boulud Copy Share Image
If any one element of French cooking can be called important, basic and essential, that element is soup. — Louis Diat Copy Share Image
I grew up in France, my first language was French, and I tend to gravitate towards French cooking. — Robert Stack Copy Share Image
Just like becoming an expert in wine, you learn by drinking it, the best you can afford. — Julia Child Copy Share Image
The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken. — Julia Child Copy Share Image
There's so much that can be learned from French cooking, especially really traditional, more modest meals. — Antoni Porowski Copy Share Image
I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up'… — Sam Smith Copy Share Image
Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you… — Julia Child Copy Share Image
When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of… — Rick Stein Copy Share Image
Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and… — Rick Stein Copy Share Image
French cooking is really the result of peasants figuring out how to extract flavor from pedestrian ingredients. So most of the food… — Michael Pollan Copy Share Image
“While some people are good at painting, playing an instrument or singing, I have been told more than once I am good… — Eric Arrouze Copy Share Image
I cook every day and find it really relaxing. I've got a huge amount of cookery books. It's usually traditional British and… — Vic Reeves Copy Share Image
I still feel that French cooking is the most important in the world, one of the few that has rules. If you… — Julia Child Copy Share Image
Forget that New Orleans is actually a little like the Combat Zone with French cooking, it still happens to be part of… — A. J. Liebling Copy Share Image
Speaking of trust, ever since I wrote this book, 'Liespotting,' no one wants to meet me in person anymore - no, no,… — Pamela Meyer Copy Share Image
“I didn't understand for a long time, but what attracted me to MtAoFC [Mastering the Art of French Cooking] was the deeply… — Julie Powell Copy Share Image
“I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to… — Julia Child Copy Share Image
Economic theorists, like French chefs in regard to food, have developed stylized models whose ingredients are limited by some unwritten rules. Just… — George Akerlof Copy Share Image
I am in fact a Hobbit in all but size. I like gardens, trees, and unmechanized farmlands; I smoke a pipe, and… — Anonymous Copy Share Image
“I have never looked to religion for comfort - belief is just not in my genes. But reading Mastering the Art of… — Julie Powell Copy Share Image
Sometimes, if you want to be happy, you've got to run away to Bath and marry a punk rocker. Sometimes you've got… — Julie Powell Copy Share Image
In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art… — Julia Child Copy Share Image
“If you tell a guy in the street you're hungry you scare the shit out of him, he runs like hell. That's… — Henry Miller Copy Share Image
“Remembering the careful way the cooks she'd met chose their ingredients--- the snails at L'Ami Louis, Taeb's saffron, Baldwin's asparagus--- Stella thought… — Ruth Reichl Copy Share Image
“He carefully poured the juice into a bowl and rinsed the scallops to remove any sand caught between the tender white meat… — Elizabeth Bard Copy Share Image
“ This dish... it's sweet-and-sour pork but with black vinegar. In fact, you could call it "Black Vinegar Pork." The glossy black… — Yuto Tsukuda Copy Share Image
“... If I am correct... ... the secret to this sauce is honey and balsamic vinegar ." "Got it one, sir! Both… — Yuto Tsukuda Copy Share Image
“What impressed me most was how hard [Julia Child] worked, how devoted she was to the "rules" of la cuisine française while… — Alex Prud'Homme Copy Share Image
I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical… — Carla Hall Copy Share Image
In France today, people no longer eat as much heavy food and fat as they did 15 or 20 years ago. These… — Joel Robuchon Copy Share Image
![“I didn't understand for a long time, but what attracted me to MtAoFC [Mastering the Art of French Cooking] was the deeply buried aroma of hope and discovery of fulfillment in it. I thought I was using the Book to learn to cook French food, but really I was learning to sniff out the secret doors of…” quote by Julie Powell](https://sms4smile.com/q/img-quotes/02c/julie-powell-10735_art_i-didn-t-understand-for-a-long-time-but_2575744.jpg)
![“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…” quote by Alex Prud'Homme](https://sms4smile.com/q/img-quotes/739/alex-prud-homme-77124_cooking_what-impressed-me-most-was-how-hard-juli_2312825.jpg)
