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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.

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
Cooking
Accepted
Forms
Level
Levels
Art
Form
Hasn

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The tomato hides its griefs. Internal damage is hard to spot.
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I love good, fresh food cooked by someone who knows what he's doing.
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You'll never know everything about anything, especially something you love.
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Pro-choice is the only way to be-- because women are human beings, after all, and should be treated as such.
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People were hysterical about Communism the way people today are hysterical about flag burning. I'm really against these people who try to show that they're great patriots, because they're not thinking, they're just being hysterical.
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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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I have trouble with toast. Toast is very difficult. You have to watch it all the time or it burns up.
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We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.
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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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There is nothing worse than grilled vegetables.
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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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A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.
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Eating is the secret to good cooking.
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Everything can have drama if it's done right. Even a pancake.
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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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Wine is meant to be with food - that's the point of it.
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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 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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Until I discovered cooking, I was never really interested in anything.
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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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