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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?
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
Alone
Lamb
Remember
Lambs
Going
Drop
Always
Kitchen
Cooking
Pick
Picks
Food
More quotes by Julia Child
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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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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Cooking well doesn't mean cooking fancy.
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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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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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If you don't pick your audience, you're lost because you're not really talking to anybody.
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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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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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Everything can have drama if it's done right. Even a pancake.
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The main thing is to have a gutsy approach and use your head.
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Fine # wine is a living liquid ... Its life comprises youth, maturity, old age, and death.
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Sometimes ... it takes me an entire day to write a recipe, to communicate it correctly. It's really like writing a little short story.
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It is the Americans who have managed to crown minced beef as hamburger, and to send it round the world so that even the fussy French have taken to le boeuf hache, le hambourgaire.
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If you are going to flip something, you must have the courage of your convictions.
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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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Just like becoming an expert in wine, you learn by drinking it, the best you can afford.
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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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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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Tears mess up your makeup.
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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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