Julia Child Quotes

“People who love to eat are always the best people.”

“You are the butter to my bread, and the breath to my life”

“Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.”

“Find something you're passionate about and keep tremendously interested in it.”

“The only time to eat diet food is while you're waiting for the steak to cook.”

“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!”

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

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

“You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.”

“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.”

“The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.”

“… the waiters carried themselves with a quiet joy, as if their entire mission in life was to make their customers feel comfortable and well tended.”

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

“If you're afraid of butter, use cream.”

“I think every woman should have a blowtorch.”

“How can a nation be called great if its bread tastes like kleenex?”

“Always start out with a larger pot than what you think you need.”

“… nothing is too much trouble if it turns out the way it should.”

“It's so beautifully arranged on the plate - you know someone's fingers have been all over it.”

“Remember, 'No one's more important than people'! In other words, friendship is the most important thing--not career or housework, or one's fatigue--and it needs to be tended and nurtured.”

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

“You never forget a beautiful thing that you have made,' [Chef Bugnard] said. 'Even after you eat it, it stays with you - always.”

“We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.”

“Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you'll have a marvelous time!”

“In France, cooking is a serious art form and a national sport.”

“Once you have mastered a technique, you barely have to look at a recipe again”

“But I was a pure romantic, and only operating with half my burners turned on.”

“The more you know, the more you can create. There's no end to imagination in the kitchen.”

“I was thirty-seven years old and still discovering who I was.”

“… small helpings, no seconds, no snacking, and a little bit of everything. - Julia Child”

“She was my first cat ever, and I thought she was marvelous.”

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

“A cookbook is only as good as its worst recipe.”

“My, I get so depressed after a poor meal; that's why I can never stay in England for more than a week.”

“"Too much trouble," "Too expensive," or "Who will know the difference" are death knells for good food.”

“I don't believe in twisting yourself into knots of excuses and explanations over the food you make. … Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed—eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile … then the cook must simply grit her teeth and bear it with a smile—and learn from her mistakes.”