Danh ngôn của Julia Child
As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
Như chúng tôi nói ở Viện Rượu và Thực phẩm Hoa Kỳ, những phần ăn nhỏ, không tính giây phút. Một chút của tất cả mọi thứ. Không ăn vặt. Và có một thời gian tốt.
Tác giả: Julia Child | Chuyên mục: Food | Sứ mệnh: [8]
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Các câu danh ngôn khác của cùng tác giả: Julia Child
- Life itself is the proper binge.
- I was 32 when I started cooking; up until then, I just ate.
- In France, cooking is a serious art form and a national sport.
- Find something you're passionate about and keep tremendously interested in it.
- 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.
Các câu danh ngôn khác của cùng chuyên mục: Food
- When I get down to Louisiana, I get to have a taste of some of that great food.
- I'm typically a 'just drink water' kind of guy. I was a bodybuilder in high school, so I used to - food to me was, 'there are this many grams of carbohydrates and proteins, and I need these micronutrients in order to grow and be fit,' and I ate in order to live and not live in order to eat, and I think most people are the opposite.
- I know it sounds weird, but the food that I eat, it doesn't make a big difference, and it never has. So, I've saved a ton of money not buying a lot of alcohol, not going out to restaurants too much. So, I think it's part of our culture, and it's part of a social activity more than anything else.
- I wanted to get away from the Mexican vernacular and do more 'nuevo Latino.' Americans are starting to understand regionality in Mexican food. It is very regional in terms of ingredients.
- Marcus Samuelsson is a chef who inspires me everyday. He has such a deep understanding of flavors and techniques. His food is representative of the diverse world that we live in. What he has done in Harlem with Red Rooster is very special. Marcus is not just a chef, he's a food activist.