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 ChildAnything 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 ChildThe problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle in my books by simply telling everything. The experienced cook will know to skip through the verbiage, but the explanations will be there for those who still need them.
Julia ChildBeing 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 ChildIt's a shame to be caught up in something that doesn't absolutely make you tremble with joy.
Julia ChildRemember, 'No one's more important than people'! In other words, friendship is the most important thing--not career or housework, or one's fatigue--and it needs to be tended and nurtured.
Julia ChildWe should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.
Julia ChildPeople liked to eat veal until they saw pictures of these darling little animals with brown eyes. Veal calves been raised the same way for centuries.
Julia ChildThe more you know, the more you can create. There's no end to imagination in the kitchen.
Julia ChildI'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.
Julia ChildSooner or later the public will forget you; the memory of you will fade. What's important are the individuals you've influenced along the way.
Julia ChildI 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.
Julia ChildYou never forget a beautiful thing that you have made. Even after you eat it, it stays with you - always.
Julia ChildJust like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.
Julia ChildIn spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.
Julia ChildIn the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
Julia ChildI don't think about whether people will remember me or not. I've been an ok person. I've learned a lot. I've taught people a thing or two. That's what's important.
Julia ChildIf 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 ChildBecause 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, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.
Julia ChildI was never a spy. I was with the OSS organization. We had a number of women, but we were all office help.
Julia ChildSometimes ... it takes me an entire day to write a recipe, to communicate it correctly. It's really like writing a little short story.
Julia ChildI have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.
Julia ChildYe gods! But you're not standing around holding it by the hand all this time. No. [...] [T]he dough takes care of itself. [...] While you cannot speed up the process, you can slow it down at any point by setting the dough in a cooler place [...] then continue where you left off, when you are ready to do so. In other words, you are the boss of that dough.
Julia ChildOf course I made many boo-boos. At first this broke my heart, but then I came to understand that learning how to fix one's mistakes, or live with them, was an important part of becoming a cook.
Julia ChildThere is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an innate beauty.
Julia ChildIt'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 ChildFood, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.
Julia ChildI admired the English immensely for all that they had endured, and they were certainly honorable, and stopped their cars for pedestrians, and called you “sir” and “madam,” and so on. But after a week there, I began to feel wild. It was those ruddy English faces, so held in by duty, the sense of “what is done” and “what is not done,” and always swigging tea and chirping, that made me want to scream like a hyena
Julia ChildFine # wine is a living liquid ... Its life comprises youth, maturity, old age, and death.
Julia ChildThe best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.
Julia Child