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The tomato hides its griefs. Internal damage is hard to spot.

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
Damage
Tomato
Grief
Griefs
Food
Tomatoes
Hard
Hides
Internals
Internal
Spot
Spots

More quotes by Julia Child

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If you're buying tomatoes pick them up and smell them-they should have a lovely perfume. They need to be kept at fifty degrees or above, particularly during the growing season, because that's when they develop their flavor.
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The secret of a happy marriage is finding the right person. You know they're right if you love to be with them all the time.
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The only time to eat diet food is while you're waiting for the steak to cook.
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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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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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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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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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I think careful cooking is love, don't you?
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When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.
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You learn to cook so that you don't have to be a slave to recipes. You get what's in season and you know what to do with it.
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She was my first cat ever, and I thought she was marvelous.
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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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Food like love is a deeply emotional matter.
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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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Just like becoming an expert in wine, you learn by drinking it, the best you can afford.
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Any disaster is a learning process.
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No one's more important than people.
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Life itself is the proper binge.
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I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.
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Fat gives things flavor.
Julia Child