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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.

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
Secret
Correct
Learn
Fixed
Cannot
Cooking
Something
Bear
Bears
Awry
Lessons
Grin
Goes
Pleasures
Pleasure
Secrets

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Too much trouble, Too expensive, or Who will know the difference are death knells for good food.
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People who love to eat are always the best people.
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We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.
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...nothing is too much trouble if it turns out the way it should.
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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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Pro-choice is the only way to be-- because women are human beings, after all, and should be treated as such.
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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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People who are not interested in food always seem rather dry and unloving and don't have a real gusto for life.
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I love good, fresh food cooked by someone who knows what he's doing.
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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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Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it's done right. Even a pancake.
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It is hard to imagine a civilization without onions.
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The American poultry industry had made it possible to grow a fine-looking fryer in record time and sell it at a reasonable price, but no one mentioned that the result usually tasted like the stuffing inside of a teddy bear.
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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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No one's more important than people.
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You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
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As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
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Just how could a nation often be great if it's bread tastes want Kleenex.
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I have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.
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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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