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Food Quotes by Julia Child

120 Food quotes by Julia Child

All Food quotes Julia Child’s page

A first French meal can feel marvelous, with oysters and a perfect salad dressing. Julia Child reminds us that kitchens are friendly places, and that fear of food or failure should be met with a ‘what‑the‑hell’ attitude. She also says cooking saves money by using fresh, seasonal ingredients.

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Food like love is a deeply emotional matter.

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I just hate health food

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If you're afraid of butter, use cream.

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Cooking well doesn't mean cooking fancy.

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Noodles are not only amusing but delicious.

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Without peanuts, it isn't a cocktail party.

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With enough butter, anything is good

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I think careful cooking is love, don't you?

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It is hard to imagine a civilization without onions.

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Cooking is one failure after another, and that's how you finally learn.

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A party without cake is really just a meeting.

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Usually, one's cooking is better than one thinks it is.

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The tomato hides its griefs. Internal damage is hard to spot.

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I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

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There is nothing worse than grilled vegetables.

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Until I discovered cooking, I was never really interested in anything.

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One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the…

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Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you…

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The art of bread making can become a consuming hobby, and no matter how often and how many kinds of bread one…

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In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.

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It's hard to imagine a civilization without onions; in one form or another their flavor blends into almost everything in the meal…

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What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey,…

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I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about…

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When you have a few cake formulas and filling ideas in your repertoire, you will find that it's pretty much an assembly…

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Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is…

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In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had…

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I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell…

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I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely…

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“I suddenly discovered that cooking was a rich and layered and endlessly fascinating subject. The best way to describe it is to…

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“The Parisian grocers insisted that I interact with them personally: if I wasn't willing to take the time to get to know…

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Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base…

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Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn…

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“I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in…

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In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art…

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“We ate the lunch with painful politeness and avoided discussing its taste. I made sure not to apologize for it. This was…

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“I like to cook for 2, or for 4 or 6 at the most 8 people. Beyond that you get into quantity…

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Eating is the secret to good cooking.

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Life itself is the proper binge.

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Fat gives things flavor.

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Never apologize for your cooking.

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More by Julia Child

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white…

If you are going to flip something, you must have the courage of your convictions.

My father was in real estate, banking, and land management. As family life, it was very conventional, happy, and comfortable. We weren't wealthy, but…

I never feel lonely in the kitchen. Food is very friendly.

We are so bemused by our own petard, that we are unable to look at things objectively.

If 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…

The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been…

I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of…

“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:…

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

In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was…

I was kind of an innocent hayseed from a middle-class, utterly nonintellectual background.

There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.

“It was fun, although we felt like pawns, or prawns, in the maelstrom.”

Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which…