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Many of the delicious soups you eat in French homes and little restaurants are made just this way, with a leek-and-potato base to which leftover vegetables or sauces and a few fresh items are added.
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
Made
Restaurants
Sauce
Way
Base
Potatoes
French
Items
Fresh
Soup
Home
Delicious
Soups
Littles
Added
Sauces
Little
Homes
Leftover
Many
Vegetables
Potato
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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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I love to teach - that's my role.
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I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.
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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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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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It is hard to imagine a civilization without onions.
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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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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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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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A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.
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If you're not ready to fail, you're not going to learn how to cook.
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the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.
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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?
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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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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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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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I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
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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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If you're afraid of butter, use cream.
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