Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few… — Julia Child Copy Share Image
I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white… — Julia Child Copy Share
If you are going to flip something, you must have the courage of your convictions. — Julia Child Copy Share
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… — Julia Child Copy Share
We are so bemused by our own petard, that we are unable to look at things objectively. — Julia Child Copy Share
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… — Julia Child Copy Share
The perfect dressing is essential to the perfect salad, and I see no reason whatsoever for using a bottled dressing, which may have been… — Julia Child Copy Share
I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of… — Julia Child Copy Share
“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:… — Julia Child Copy Share
The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude. — Julia Child Copy Share
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was… — Julia Child Copy Share
I was kind of an innocent hayseed from a middle-class, utterly nonintellectual background. — Julia Child Copy Share
There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter. — Julia Child Copy Share
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… — Julia Child Copy Share
