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My mother was independent. She had grown up in Dalton and Pittsfield, in western Massachusetts, and she was one of the first women drivers in that area.

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
Grown
Western
Areas
Independent
Mother
Dalton
Women
Massachusetts
Firsts
Drivers
First
Area

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How lovely life can be if one takes time to be friendly.
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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.
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A passionate interest in what you do is the secret of enjoying life...whether it is helping old people or children, or making cheese or growing earthworms.
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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.
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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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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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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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We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.
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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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Until I discovered cooking, I was never really interested in anything.
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Food like love is a deeply emotional matter.
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No one's more important than people.
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...nothing is too much trouble if it turns out the way it should.
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I think every woman should have a blowtorch.
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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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Any disaster is a learning process.
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The tomato hides its griefs. Internal damage is hard to spot.
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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 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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It's a shame to be caught up in something that doesn't absolutely make you tremble with joy.
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