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If you're not ready to fail, you're not going to learn how to cook.

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
Ready
Learn
Going
Cook
Cooks
Fail
Failing

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She was my first cat ever, and I thought she was marvelous.
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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 important requirements for learning how to cook is that you also learn how to eat.
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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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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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Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
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Never apologize for your cooking.
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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Food like love is a deeply emotional matter.
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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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In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
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Fine # wine is a living liquid ... Its life comprises youth, maturity, old age, and death.
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I think careful cooking is love, don't you?
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It is hard to imagine a civilization without onions.
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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 never feel lonely in the kitchen. Food is very friendly.
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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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Wine is a living liquid containing no preservatives. Its life cycle comprises youth, maturity, old age, and death. When not treated with reasonable respect it will sicken and die.
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Always start out with a larger pot than what you think you need.
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In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
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