Julia Child Quotes

"One thing that separates us Senior Citizens from the Juniors is learning how to suffer," Paul noted. "It's a skill, just like learning to write."

Nothing is too much trouble if it turns out the way it should. Good results require that one take time and care.

I opened the school's booklet, found the recipes from the examination — oeufs mollets with sauce béarnaise, côtelettes de veau en surprise and crème renversée au caramel — and whipped them all up in a cold, clean fury. Then I ate them.

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.

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.

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!

Find something you're passionate about and keep tremendously interested in it.

"I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" 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, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile — and learn from her mistakes."

I'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.

I'm not a chef. I think in this country, we use the term very loosely. I'm a cook and a teacher.

...small helpings, no seconds, no snacking, and a little bit of everything. - Julia Child

When I wasn't at school, I was experimenting at home, and became a bit of a Mad Scientist. I did hours of research on mayonnaise, for instance, and though no one else seemed to care about it, I thought it was utterly fascinating....By the end of my research, I believe, I had written more on the subject of mayonnaise than anyone in history.

You never forget a beautiful thing that you have made,' [Chef Bugnard] said. 'Even after you eat it, it stays with you - always.

One evening, we stopped at a charming Tudor inn, where we were served boiled chicken, with little feathers sticking out of the skin, partially covered with a typical English white sauce. Aha! At last I would try the infamous sauce that the French were so chauvinistic about. The sauce was composed of flour and water (not even chicken bouillon) and hardly any salt. It was truly horrible to eat, but a wonderful cultural experience.

Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it's done right. Even a pancake.