Julia Child Quotes

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

As far away as you can get from the process of mechanisms and machinery, the more likely your food's going to taste good. And that - that is probably the largest thing I can hand to anybody is let your hands touch it. Let them make it.

My cooking philosophy, what I try to do, is to make a cuisine where the produce and the product shines, compared to some current trends that are maybe more adding additional things, like molecular cuisine, with a lot of additives and chemicals, which are now showing that they could be bad for your health.

Go to the grocery store and buy better things. Buy quality, buy organic, buy natural, go to the farmers market. Immediately that's going to increase the quality of the food you make.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

As I see it, a green salad is an open invitation to carrots, onions, mushrooms, tomatoes, and the sprouts that grow in jars on my kitchen counter.

I really like cooking according to the season. I like to get creative with what's fresh.

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

I eat vegetarian a lot. I buy only fresh ingredients and cook from scratch - that way, when I feel like snacking and look in my fridge, it's: 'Oh, baby carrots or chocolate soy pudding. Take your pick.'

So, if I'm cooking, I'll be steaming vegetables, making some nice salad, that kind of stuff.

I'm really trying to respond to the foods that are in the stores and just pulling the things that are the very best and cook what looks beautiful and is seasonal. That's the way to go. I love going to the grocery store and the market. None of it's drudgery for me. Washing dishes is the drudgery.

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

My cooking style is simple, healthy, and very basic.

One pillar of my cooking is that salad dressing is sacred and that you always make it with the most delicious oil you can find. Usually, that means extra-virgin olive oil.

I try to eat super clean: No processed sugars, no corn syrups, nothing frozen in a box that you can microwave. If I read the ingredient label and I don't know what something is, I assume it's bad.

There is so much to be gained from investing more time in what we eat. Buying fresh ingredients means knowing where your food comes from and what's in it.

The key to a good meal is simplicity and the right seasoning.

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

It's difficult to think anything but pleasant thoughts while eating a homegrown tomato.

One of my favorite things to do is cook. I love taking the time to plan and prepare meals. I try to use all organic ingredients and make everything from scratch.

I love how Jamie Oliver makes seasonal, local foods in a rustic way, without a lot of fuss.

The less you do to beautiful food, the better it's going to taste. You don't need to mess with it all the time.

I concentrate in my work on preserving and displaying the original flavor from each ingredient in a dish.

My favorite meal to make is seared ahi, and my wife does the most amazing pear salad.

Using lots of fresh foods, fruits and vegetables, helps to keep the menu buoyant - I don't know if that's the right word, but it keeps a balance of freshness and health.