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The main thing is to have a gutsy approach and use your head.

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
Thing
Gutsy
Kitchen
Main
Approach
Head
Use

More quotes by Julia Child

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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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A party without cake is really just a meeting.
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Food like love is a deeply emotional matter.
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I think the inner person is the most important.... I would like to see an invention that keeps the mind alert. That's what is important.
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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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In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
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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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Wine is meant to be with food - that's the point of it.
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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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My father was in real estate, banking, and land management. As family life, it was very conventional, happy, and comfortable. We weren't wealthy, but we were well-off.
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Everything can have drama if it's done right. Even a pancake.
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You'll never know everything about anything, especially something you love.
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...no one is born a great cook, one learns by doing.
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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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She was my first cat ever, and I thought she was marvelous.
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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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If you're not ready to fail, you're not going to learn how to cook.
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Being tall is an advantage, especially in business. People will always remember you. And if you're in a crowd, you'll always have some clean air to breathe.
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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 was thirty-seven years old and still discovering who I was.
Julia Child