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

More quotes by Julia Child

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One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry and one of the lessons is to grin and bear it if it cannot be fixed.
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Cooking well doesn't mean cooking fancy.
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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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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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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.
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No one's more important than people.
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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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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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A party without cake is really just a meeting.
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I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.
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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 only time to eat diet food is while you're waiting for the steak to cook.
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...nothing is too much trouble if it turns out the way it should.
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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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It's a shame to be caught up in something that doesn't absolutely make you tremble with joy.
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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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If you're not ready to fail, you're not going to learn how to cook.
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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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I was thirty-seven years old and still discovering who I was.
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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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