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Never apologize for your cooking.

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
Apologize
Apologizing
Cooking
Never

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Anything that says 'healthy' I say away from... Giving up butter, for instance, means that in about two years you will be covered in dandruff.
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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 love to teach - that's my role.
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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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Romance is the icing but love is the cake.
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Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.
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Until I discovered cooking, I was never really interested in anything.
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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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Always start out with a larger pot than what you think you need.
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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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How lovely life can be if one takes time to be friendly.
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I never feel lonely in the kitchen. Food is very friendly.
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You'll never know everything about anything, especially something you love.
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When the war broke out I decided I would be very patriotic. Standing my full height. I presented myself to the Wacs and the to the Waves. And I was rejected - I was an inch too tall.
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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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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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One of the important requirements for learning how to cook is that you also learn how to eat.
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Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you'll have a marvelous time!
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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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