Quote

We ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal event.

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
Ought
Fun
Food
Enjoy
Communal
Care
Correctly
Take
Prepare
Make
Event
Time
Events

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She was my first cat ever, and I thought she was marvelous.
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People who are not interested in food always seem rather dry and unloving and don't have a real gusto for life.
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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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Life itself is the proper binge.
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Noodles are not only amusing but delicious.
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If you are going to flip something, you must have the courage of your convictions.
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I don't use the word gourmet. The word doesn't mean anything anymore. 'Gourmet' makes it sound like someone is putting sherry wine in the corn-flake casserole.
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Everything can have drama if it's done right. Even a pancake.
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Fat gives things flavor.
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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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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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There is nothing worse than grilled vegetables.
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Being tall is an advantage, especially in business. People will always remember you. And if you're in a crowd, you'll always have some clean air to breathe.
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The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.
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...the waiters carried themselves with a quiet joy, as if their entire mission in life was to make their customers feel comfortable and well tended.
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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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The egg can be your best friend if you just give it the right break
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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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The main thing is to have a gutsy approach and use your head.
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People who love to eat are always the best people.
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