Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.
It was fun, although we felt like pawns, or prawns, in the maelstrom.
I had a lack of confidence, which caused me to back down from forcefully stated positions; an i was overly emotional at the expense of careful, “scientific” thought. I was thirty-seven years old and still discovering who I was.
If variety is the spice of life, then my life must be one of the spiciest you ever heard of. A curry of a life. -Paul Child.
I discovered that when one follows the artist’s eye one sees unexpected treasures in so many seemingly ordinary scenes.
In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner. “The trick is moderation,” he said.
People who love to eat are always the best people.
The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.
I was 32 when I started cooking; up until then, I just ate.
When the war broke out I decided I would be very patriotic. Standing my full height. I presented myself to the Wacs and the to the Waves. And I was rejected – I was an inch too tall.
Find something you’re passionate about and keep tremendously interested in it.
You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.
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.
I was a romantic, messy thinker. I was raised with very conservative beliefs, but that was a long time ago.
Always start out with a larger pot than what you think you need.