Quote

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.

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
Almost
Guts
Mechanically
Mean
Chemistry
Bane
Good
Fake
Substances
Substance
Deceive
Cooking
Unnatural
Kill
Deceiving
Patented
Eating
Immoral
Chemically
Food
Appetite
Flavored

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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As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
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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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The main thing is to have a gutsy approach and use your head.
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I was 32 when I started cooking up until then, I just ate.
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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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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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Food like love is a deeply emotional matter.
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There is nothing worse than grilled vegetables.
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The secret of a happy marriage is finding the right person. You know they're right if you love to be with them all the time.
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Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.
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I was thirty-seven years old and still discovering who I was.
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I think careful cooking is love, don't you?
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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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Just how could a nation often be great if it's bread tastes want Kleenex.
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We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.
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I don't believe in twisting yourself into knots of excuses and explanations over the food you make.... Usually one's cooking is better than one thinks it is. And if the food is truly vile...then the cook must simply grit her teeth and bear it with a smile.
Julia Child
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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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Sooner or later the public will forget you the memory of you will fade. What's important are the individuals you've influenced along the way.
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I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.
Julia Child