Top 100 Quotes About Julia Child
#1. I'm awfully sorry for people who are taken in by all of today's dietary mumbo jumbo. They are not getting any enjoyment out of their food.
Julia Child
#2. I love root vegetables: carrots, parsnips, and turnips.
Julia Child
#3. If only I had grown up worshipping Julia Child. I was already grown up - thank you very much - when Julia Child's book was published. When I moved to New York in 1962, you had to own it.
Nora Ephron
#4. I do not tell you often enough, dear Mother, how very grateful I am that I am yours. It is a rare parent
who would offer a child such latitude and understanding. It is an even rarer one who calls a daughter
friend. I do love you, dear Mama.
Julia Quinn
#5. Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? I am sure that an unhappy or suspicious stomach, constricted and uneasy with worry, cannot digest properly.
Julia Child
#6. But I was a pure romantic, and only operating with half my burners turned on.
Julia Child
#7. Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.
Julia Child
#8. We're probably close to reaching 2,000 shows, which is more than Julia Child and Jacques Pepin together.
Emeril Lagasse
#9. The tomato hides its griefs. Internal damage is hard to spot ...
Julia Child
#10. I was a romantic, messy thinker. I was raised with very conservative beliefs, but that was a long time ago.
Julia Child
#11. Pro-choice is the only way to be
because women are human beings, after all, and should be treated as such.
Julia Child
#12. It seemed that in Paris you could discuss classic literature or architecture or great music with everyone from the garbage collector to the mayor.
Julia Child
#13. I don't believe in twisting yourself into knots of excuses and explanations over the food you make.
Julia Child
#14. Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed. Eh bien, tant pis. Usually one's cooking is better than one thinks it is. And if the food is truly vile, then the cook must simply grit her teeth and bear it with a smile, and learn from her mistakes.
Julia Child
#15. The only time to eat diet food is while you're waiting for the steak to cook.
Julia Child
#16. Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.
Julia Child
#17. As a girl, I had zero interest in the stove. I've always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn't see the point in it.
Julia Child
#18. I never feel lonely in the kitchen. Food is very friendly.
Julia Child
#19. I'm very much for making everything safe. The more natural the means we use to raise our vegetables and get rid of bugs, the better.
Julia Child
#20. This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!
Julia Child
#21. Of course, an old wine is like an old lady, and traveling can disturb her.
Julia Child
#22. 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
Julia Child
#23. Wine is a living liquid containing no preservatives. Its life cycle comprises youth, maturity, old age, and death. When not treated with reasonable respect it will sicken and die.
Julia Child
#24. When I was younger, I read all the great food memoirs, by M.F.K. Fisher and Laurie Colwin and Julia Child and Nicolas Freeling and Ruth Reichl, and felt flooded with a sense of comfort and safety.
Kate Christensen
#25. In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
Julia Child
#26. The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
Julia Child
#29. If you don't pick your audience, you're lost because you're not really talking to anybody.
Julia Child
#30. The war broke out, and I wanted to do something to aid my country in a time of crisis. I was too tall for the WACs and WAVES, but eventually joined the OSS and set out into the world looking for adventure.
Julia Child
#31. It is horrible how people will use anything as a political monkey wrench and to hell with the country. (Julia Child to Avis DeVoto)
Joan Reardon
#32. Anything that says 'healthy' I say away from ... Giving up butter, for instance, means that in about two years you will be covered in dandruff.
Julia Child
#33. I used to watch my grandmother make fancy, Julia Child-style beef bourguignon. And growing up in New York City, I was exposed to many cultures. I experimented with Puerto Rican and Jamaican food.
Debi Mazar
#34. Romance is the icing but love is the cake.
Julia Child
#35. RECIPIES A Coq au Vin of a Different Color The red-wine casserole Julia Child sold us on was just one take on the classic dish. This pale-gold variant offers a je ne sais quoi all its own. By Gail Monaghan | 741 words
Anonymous
#36. How can a nation be called great if its bread tastes like kleenex?
Julia Child
#37. Cooking may be a creative art, but it's also a wonderful full-time hobby.
Julia Child
#38. Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
Julia Child
#39. We should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.
Julia Child
#40. I don't think there are any footsteps to be walked in. No one else has taken things that you can buy at the grocery store and put them together. I hope that I have a career as long as Julia Child.
Sandra Lee
#41. I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.
Julia Child
#43. Usually, one's cooking is better than one thinks it is.
Julia Child
#45. Flavor-wise, chicken started moving in the wrong direction when the high-energy diet appeared, so much so that Julia Child sounded the alarm in 1961.
Mark Schatzker
#46. There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.
Julia Child
#47. My mother was independent. She had grown up in Dalton and Pittsfield, in western Massachusetts, and she was one of the first women drivers in that area.
Julia Child
#48. The more you know, the more you can create. There's no end to imagination in the kitchen.
Julia Child
#49. I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.
Julia Child
#50. Was it a sign of Creeping Decrepitude?
Julia Child
#51. I discovered that when one follows the artist's eye one sees unexpected treasures in so many seemingly ordinary scenes.
Julia Child
#52. Good french cooking cannot be produced by a zombie cook.
Julia Child
#53. People who love to eat are always the best people.
Julia Child
#54. It is hard to imagine a civilization without onions.
Julia Child
#55. Without peanuts, it isn't a cocktail party.
Julia Child
#56. My mom had Julia Child and 'The Fannie Farmer Cookbook' on top of the refrigerator, and she had a small repertoire of French dishes.
Anthony Bourdain
#57. If you're buying tomatoes pick them up and smell them-they should have a lovely perfume. They need to be kept at fifty degrees or above, particularly during the growing season, because that's when they develop their flavor.
Julia Child
#58. Animals that we eat are raised for food in the most economical way possible, and the serious food producers do it in the most humane way possible. I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
Julia Child
#59. Well, all I know is this - nothing you ever learn is really wasted, and will sometime be used.
Julia Child
#60. A passionate interest in what you do is the secret of enjoying life ... whether it is helping old people or children, or making cheese or growing earthworms.
Julia Child
#61. I fell in love with the public, the public fell in love with me, and I tried to keep it that way.
Julia Child
#62. It's simply a very romantic place. Just one look at any of those streets, and you couldn't be anywhere else - it's so beautiful, and there's that location, and the sense of the free spirit. Who couldn't become ravenous in such a place?
Julia Child
#63. The Parisian grocers insisted that I interact with them personally: if I wasn't willing to take the time to get to know them and their wares, then I would not go home with the freshest legumes or cuts of meat in my basket. They certainly made me work for my supper-- but, oh, what suppers!
Julia Child
#64. Until I discovered cooking, I was never really interested in anything.
Julia Child
#65. If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.
Julia Child
#66. In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
Julia Child
#67. I remember when I was in college, I used to watch Julia Child's cooking show during dinner and joke with my roommates about becoming a TV chef.
Martin Yan
#68. The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.
Julia Child
#69. I'm not a chef. I think in this country, we use the term very loosely. I'm a cook and a teacher.
Julia Child
#70. everyone is lied to for his or her own good. A mother telling a child it will be okay. A lover telling a lover I will always love you. Politicians promising a better and brighter future. Generals and admirals insisting war begets peace.
Julia Fierro
#71. Cooking is one failure after another, and that's how you finally learn.
Julia Child
#73. Just how could a nation often be great if it's bread tastes want Kleenex.
Julia Child
#74. I love good, fresh food cooked by someone who knows what he's doing.
Julia Child
#75. It's just that when you agree to be mother to a child you haven't borne, your responsibility is twice as great. You must work even harder to ensure that child's happiness and welfare.
Julia Quinn
#76. Some children like to make castles out of their rice pudding, or faces with raisins for eyes. It is forbidden
so sternly that, when they grow up, they take a horrid revenge by dying meringues pale blue or baking birthday cakes in the form of horseshoes or lyres or whatnot.
Julia Child
#77. MODERATION.SMALL HELPINGS. SAMPLE A LITTLE BIT OF EVERYTHING. THESE ARE THE SECRETS OF HAPPINESS AND GOOD HEALTH.
Julia Child
#78. I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.
Julia Child
#79. I'm particularly fortunate to be in a position where I can bring my child to work and be able to get good child care. Not a lot of women have that.
Julia Louis-Dreyfus
#80. It had been six weeks since I brought my second child, my daughter, kicking and screaming into the world. Six weeks, that magic number men everywhere look forward to and women dread.
Julia Arnold
#81. I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough ... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.
Julia Child
#82. When we were working on 'Julie & Julia,' I went back to the Julia Child cookbook and made some things I haven't made in a while, one being beef bourguignon, which to me is a hilariously 1960s dish that everyone felt they had to serve at a dinner party or they weren't a grown-up.
Nora Ephron
#83. As you get older, you shouldn't waste time drinking bad wine.
Julia Child
#84. I believe in red meat. I often said: red meat and gin.
Julia Child
#85. This June, I'll travel once again to the Food and Wine Magazine Classic in Aspen, Colorado. For many years, my dear friend Julia Child and I have teamed up to teach classes together at the event; for the past seven years, my daughter, Claudine, has been my cooking partner on stage.
Jacques Pepin
#86. Before Julia Child there was only onion dip.
Susan Branch
#87. I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.
Julia Child
#88. I'm not talking about having to consult Julia Child before you can take a pot off the rack. I think that's something we can all do more and do better.
Michael Pollan
#89. Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.
Julia Child
#90. My father was in real estate, banking, and land management. As family life, it was very conventional, happy, and comfortable. We weren't wealthy, but we were well-off.
Julia Child
#91. But how nice it is that one can come to know someone just through correspondence, and become really passionate friends.
Julia Child
#92. But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.
Julia Child
#93. The egg can be your best friend if you just give it the right break
Julia Child
#94. Being tall is an advantage, especially in business. People will always remember you. And if you're in a crowd, you'll always have some clean air to breathe.
Julia Child
#95. Our internal artist is always our creative child.
Julia Cameron
#96. Had been a year earlier. Looking back, it had been a year of growth. Paul's personality had enlarged, he'd gained further wisdom, if not salary,
Julia Child
#97. The more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.
Julia Child
#98. I was in pure, flavorful heaven at the Cordon Bleu.
Julia Child
#99. You are the butter to my bread,and the breath to my life
Julia Child
#100. Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.
Steve Albini
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