In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal. — Julia Child Copy Share Image
I don't believe in twisting yourself into knots of excuses and explanations over the food you make.... Usually one's cooking is better… — Julia Child Copy Share Image
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had… — Julia Child Copy Share Image
I enjoy cooking with wine, sometimes I even put it in the food I'm cooking. — Julia Child Copy Share Image
“We ate the lunch with painful politeness and avoided discussing its taste. I made sure not to apologize for it. This was… — Julia Child Copy Share Image
It's hard to imagine a civilization without onions; in one form or another their flavor blends into almost everything in the meal… — Julia Child Copy Share Image
What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey,… — Julia Child Copy Share Image
Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is… — Julia Child Copy Share Image
One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the… — Julia Child Copy Share Image
Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be… — Julia Child Copy Share Image
“Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed. Eh bien, tant pis.… — Julia Child Copy Share Image
There is nothing nicer than a kitchen really made for a cook. Things that are designed to be used always have an… — Julia Child Copy Share Image
The problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle… — Julia Child Copy Share Image
In France cooking is a serious art form and a national sport. I think the French enjoy the complication of the art… — Julia Child Copy Share Image
Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may… — 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 Image
If you are going to flip something, you must have the courage of your convictions. — Julia Child Copy Share Image
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 Image
We are so bemused by our own petard, that we are unable to look at things objectively. — Julia Child Copy Share Image
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 Image
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 Image
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 Image
“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 Image
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 Image
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 Image
I was kind of an innocent hayseed from a middle-class, utterly nonintellectual background. — Julia Child Copy Share Image
