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

More quotes by Julia Child

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Everything can have drama if it's done right. Even a pancake.
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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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Cooking is one failure after another, and that's how you finally learn.
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Dining with one's friends and beloved family is certainly one of life's primal and most innocent delights, one that is both soul-satisfying and eternal.
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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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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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The dinner hour is a sacred, happy time when everyone should be together and relaxed.
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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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In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
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I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give.
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The egg can be your best friend if you just give it the right break
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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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Fine # wine is a living liquid ... Its life comprises youth, maturity, old age, and death.
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Noodles are not only amusing but delicious.
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Wine is meant to be with food - that's the point of it.
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I think the inner person is the most important.... I would like to see an invention that keeps the mind alert. That's what is important.
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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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It's a shame to be caught up in something that doesn't absolutely make you tremble with joy.
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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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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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