Julia Child Quotes

their partnership greater than the sum of its parts.

The spectacle of this lovely nation, with its great agricultural wealth and its cultural riches , continually stepping on its own toes, made me wonder if France suffered a kind of national neurosis

If a tourist enters a food stall thinking he's going to be cheated, the salesman will sense this and obligingly cheat him. But if a Frenchman senses that a visitor is delighted to be in his store, and takes a genuine interest in what is for sale, then he'll just open up like a flower.

Of course, our servings had assumed that one was making at least a three-course meal à la française. But that wasn't the American style of eating, so we had to compromise.

Of course, an old wine is like an old lady, and traveling can disturb her.

In Russia today, as a method for getting rid of opposition, an unsubstantiated implication of treason, such as yours, is often used. But it should never be used in the United States. .

The more you know, the more you can create. There's no end to imagination in the kitchen.

"Celebrity has its uses. I can always get a seat in any restaurant."

Source: Esquire Magazine, June 2000 original edition

A party without cake is just a meeting.

We ate the lunch with painful politeness and avoided discussing its taste. I made sure not to apologize for it. This was a rule of mine.
I don't believe in twisting yourself into knots of excuses and explanations over the food you make...
Usually one's cooking is better than one thinks it is. And if the food is vile,...then the cook must simply grit her teeth and bear it with a smile- and learn from her mistakes.

If it weren’t for Julia Child, I might never have moved past brown rice and tofu. Worse, I might still be afraid of being less than perfect.

Well, all I know is this — nothing you ever learn is really wasted, and will sometime be used.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

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.