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Julia Child Quotes
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Julia Child Quote: “I love to teach – that’s my role.”
Julia Child Quote: “Good french cooking cannot be produced by a zombie cook.”
Julia Child Quote: “The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.”
Julia Child Quote: “I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to say that I fell in love with French food- the tastes, the processes, the history, the endless variations, the rigorous discipline, the creativity, the wonderful people, the equipment, the rituals.”
Julia Child Quote: “Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.”
Julia Child Quote: “I’m afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.”
Julia Child Quote: “But how nice it is that one can come to know someone just through correspondence, and become really passionate friends.”
Julia Child Quote: “Celebrity has its uses. I can always get a seat in any restaurant.”
Julia Child Quote: “Ooh, those lovely roasted, buttery French chickens, they were so good and chickeny!”
Julia Child Quote: “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.”
Julia Child Quote: “I’m not wild about those twenty-four hour marinades.”
Julia Child Quote: “Our bodies hummed with contentment.”
Julia Child Quote: “It seemed that in Paris you could discuss classic literature or architecture or great music with everyone from the garbage collector to the mayor.”
Julia Child Quote: “The Parisian grocers insisted that I interact with them personally: if I wasn’t willing to take the time to get to know them and their wares, then I would not go home with the freshest legumes or cuts of meat in my basket. They certainly made me work for my supper – but, oh, what suppers!”
Julia Child Quote: “I discovered that when one follows the artist’s eye one sees unexpected treasures in so many seemingly ordinary scenes.”
Julia Child Quote: “I always try to buy just what I need. You get ideas as to what’s in season and what’s best. I think if you have a preconceived idea before shopping, that makes it difficult. You have to have an open mind.”
Julia Child Quote: “A cookbook is only as good as its poorest recipe.”
Julia Child Quote: “Of course, an old wine is like an old lady, and traveling can disturb her.”
Julia Child Quote: “To think that we might easily have gone through life not knowing each other, missing all this free flow of love and ideas and warmth and sharing...”
Julia Child Quote: “Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That’s what appealed to me.”
Julia Child Quote: “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.”
Julia Child Quote: “One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.”
Julia Child Quote: “After we’d moved into 81, we had placed an order for a phone, and waited. First a man came by to see if we lived where we said we did. Then two men visited to make a “study” of our situation. Then another man appeared to find out if we really wanted a phone. The process was very French, and made me laugh, especially when I thought of how quickly such a transaction would have taken place in the States.”
Julia Child Quote: “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.”
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