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

More quotes by Julia Child

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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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The egg can be your best friend if you just give it the right break
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It's a shame to be caught up in something that doesn't absolutely make you tremble with joy.
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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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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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How lovely life can be if one takes time to be friendly.
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In my generation, except for a few people who'd gone into banking or nursing or something like that, middle-class women didn't have careers. You were to marry and have children and be a nice mother. You didn't go out and do anything. I found that I got restless.
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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 hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
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I don't think about whether people will remember me or not. I've been an ok person. I've learned a lot. I've taught people a thing or two. That's what's important.
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When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.
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I was 32 when I started cooking up until then, I just ate.
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I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.
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...nothing is too much trouble if it turns out the way it should.
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Forget the cheap white wine: go to beef and gin!
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I think every woman should have a blowtorch.
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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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If you're not ready to fail, you're not going to learn how to cook.
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I love good, fresh food cooked by someone who knows what he's doing.
Julia Child