Julia Child Quotes

I like to cook for 2, or for 4 or 6 at the most 8 people. Beyond that you get into quantity cooking and that is just not my field at all. The last time we had 12 for a sit-down dinner and I did all the cooking, and Paul and I did all the setting up, serving, and washing up afterwards, I said never again. I’ll do a buffet, but I don’t consider that civilized dining; it is feeding, and I like to sit down at a well-set table.

I was 32 when I started cooking; up until then, I just ate.

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

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

Come February, all of our off time was spent composing letters for the hundreds of valentines we sent out around the globe. Valentine cards had become a tradition of ours, born of the fact that we could never get ourselves organized in time to send out Christmas cards. With our ever-enlarging network of family, friends, and Foreign Service colleagues, we found that Paul’s hand-designed valentine cards — usually a woodcut or drawing, sometimes a photograph — were a nice way to keep in touch. But they could be labor-intensive. One year’s design was a faux stained-glass window, with five colors in it, each of which had to be hand-painted in watercolors — which took hours. For 1956, we decided to lighten up by doing something different: we posed ourselves for a self-timed valentine photo in the bathtub, wearing nothing but artfully placed soap bubbles.

People seem to be awfully gullible. They'll believe anything. ~in The NPR Intreviews, 1996, edited by Robert Siegel

"I had a lack of confidence, which caused me to back down from forcefully stated positions; an i was overly emotional at the expense of careful, "scientific" thought. I was thirty-seven years old and still discovering who I was"

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.

I could at times be overly emotional, but was lucky to have the kind of orderly mind that is good at categorizing things

In fact, I didn't like traveling first class at all. Yes, it was nice to have a bathroom in a hotel and fine service at breakfast...but none of it seemed foreign enough for me. It was all so pleasantly bland that I felt as if I were back on the SS America. I don't like it when everyone speaks perfect English; I'd much rather struggle with my phrasebook.

Fat gives things flavor.

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.

When American experts began making “helpful” suggestions about how the French could “increase productivity and profits,” the average Frenchman would shrug, as if to say: “These notions of yours are all very fascinating, no doubt, but we have a nice little business here just as it is. Everybody makes a decent living. Nobody has ulcers. I have time to work on my monograph about Balzac, and my foreman enjoys his espaliered pear trees. I think, as a matter of fact, we do not wish to make these changes that you suggest.

...no one is born a great cook, one learns by doing.

Standing up through the Citroen's open sunroof, my six-foot-three-inch, red-cheeked sister pointed a long, trembling finger at the perpetrator and with maximum indignation yelled: 'Ce merde-monsieur a justement crache dans ma derriere!' Her intended meaning is obvious, but what she said was, 'This shit-man just spat out into my butt!