Hsiao-Ching Chou

Food journalist

Her recipes are always approachable and always work. I had studied French in school, but the small town where I grew up did not have any proper French bistros or bakeries where I could explore the cuisine. I was not of the Julia Child generation, so I didn’t learn to appreciate her body of work until much later. Garten’s style and approach resonated with me when I was first learning about simple French cooking. I learned how to make profiteroles and gougeres from Garten. I appreciate her intentional effort to always put people at ease in the kitchen. That has influenced how I teach cooking.

Beth Vlasich Pav

Chef, Culinary Instructor, Food Stylist

For one of my catered events I made her potato chip recipe for a party of about 100. While most of us in the biz UNDERSTAND that's not cost effective, the result was pure perfection. Her technique is classic and simple. Her recipes represent this over and over again.

Dalton Wilson

Owner and executive chef, DW Bistro

I particularly love this book as Ina tells stories of her time in Paris. I have always wanted to visit!

Virginia Burke

Food professional