Julia Child Quotes
The shellfish thing is very scary. You have to know the people you buy from and exactly where their wholesalers are getting the fish from.
Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.
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.
I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.
It is horrible how people will use anything as a political monkey wrench and to hell with the country. (Julia Child to Avis DeVoto)
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
...The more I learned the more I realized how very much one has to know before one is in-the-know at all.
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.
Had she been a more instinctive, "natural" cook, she might have felt less compelled to parse each recipe, to tackle each one as though getting it right were a matter of life and death.
Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.
The secret of a happy marriage is finding the right person. You know they're right if you love to be with them all of the time.
I think the inner person is the most important. ... I would like to see an invention that keeps the mind alert. That's what is important.
I don't think about whether people will remember me or not. I've been an okay person. I've learned a lot. I've taught people a thing or two. That's what's important.
It's fun to get together and have something good to eat at least once a day. That's what human life is all about-enjoying things.
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.
Non-cooks think it's silly to invest two hours' work in two minutes' enjoyment but if cooking is evanescent so is the ballet.
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.
I don't believe in twisting yourself into knots of excuses and explanations over the food you make.
What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.