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

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
Stills
Still
Years
Discovering
Thirty
Seven

More quotes by Julia Child

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A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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Just like becoming an expert in wine, you learn by drinking it, the best you can afford.
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Fat gives things flavor.
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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 wish.
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I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole.
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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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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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Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.
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In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
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One of the important requirements for learning how to cook is that you also learn how to eat.
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If you're not ready to fail, you're not going to learn how to cook.
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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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You'll never know everything about anything, especially something you love.
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With enough butter, anything is good
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In France, cooking is a serious art form and a national sport.
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I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.
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How lovely life can be if one takes time to be friendly.
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If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.
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I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.
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