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...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.

Julia Child

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Julia Child
Age: 91 †
Born: 1912
Born: August 15
Died: 2004
Died: August 13
Chef
Cook
Television Presenter
Writer
Pasadena
California
Julia Carolyn Child
Feels
Customers
Make
Entire
Life
Quiet
Waiters
Comfortable
Tended
Joy
Waiter
Wells
Carried
Well
Mission
Feel
Missions

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Noodles are not only amusing but delicious.
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Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.
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Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.
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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 cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
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...no one is born a great cook, one learns by doing.
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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 you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.
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My mother was independent. She had grown up in Dalton and Pittsfield, in western Massachusetts, and she was one of the first women drivers in that area.
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How lovely life can be if one takes time to be friendly.
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I love to teach - that's my role.
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There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.
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Cooking is one failure after another, and that's how you finally learn.
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Wine is a living liquid containing no preservatives. Its life cycle comprises youth, maturity, old age, and death. When not treated with reasonable respect it will sicken and die.
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I'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.
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If you don't pick your audience, you're lost because you're not really talking to anybody.
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The problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle in my books by simply telling everything. The experienced cook will know to skip through the verbiage, but the explanations will be there for those who still need them.
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I love good, fresh food cooked by someone who knows what he's doing.
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People were hysterical about Communism the way people today are hysterical about flag burning. I'm really against these people who try to show that they're great patriots, because they're not thinking, they're just being hysterical.
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I’m awfully sorry for people who are taken in by all of today’s dietary mumbo jumbo. They are not getting any enjoyment out of their food.
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We ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal event.
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Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?
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