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In spite of food fads, fitness programs, and health concerns, we must never lose sight of a beautifully conceived meal.

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
Program
Conceived
Sight
Fitness
Health
Meal
Lose
Concerns
Loses
Programs
Food
Meals
Must
Spite
Fads
Never
Concern
Beautifully

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She was my first cat ever, and I thought she was marvelous.
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...no one is born a great cook, one learns by doing.
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The dinner hour is a sacred, happy time when everyone should be together and relaxed.
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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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Too much trouble,' 'Too expensive,' or 'Who will know the difference' are death knells for good food. ... Cooking is not a particularly difficult art, and the more you cook and learn about cooking, the more sense it makes.
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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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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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...nothing is too much trouble if it turns out the way it should.
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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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Romance is the icing but love is the cake.
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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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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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I was 32 when I started cooking up until then, I just ate.
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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'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.
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Always start out with a larger pot than what you think you need.
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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.
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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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Tears mess up your makeup.
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