Best 167 quotes of Julia Child on MyQuotes

A cookbook is only as good as its poorest recipe.

A house without a cat is like a day without sunshine, a pie without fromage, a dinner without wine.

Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?

Animals that we eat are raised for food in the most economical way possible, and the serious food producers do it in the most humane way possible. I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.

Any disaster is a learning process.

Anything that says 'healthy' I say away from... Giving up butter, for instance, means that in about two years you will be covered in dandruff.

A party without cake is really just a meeting.

A passionate interest in what you do is the secret of enjoying life...whether it is helping old people or children, or making cheese or growing earthworms.

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.

As you get older, you shouldn't waste time drinking bad wine.

Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.

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.

Celebrity has its uses. I can always get a seat in any restaurant.

Cassoulet, that best of bean feasts, is everyday fare for a peasant but ambrosia for a gastronome, though its ideal consumer is a 300-pound blocking back who has been splitting firewood nonstop for the last twelve hours on a subzero day in Manitoba.

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.

Cooking is one failure after another, and that's how you finally learn.

Cooking is just as creative and imaginative an activity as drawing, or wood carving, or music. And cooking draws upon your every talent--science, mathematics, energy, history, experience--and the more experience you have, the less likely are your experiments to end in drivel and disaster. The more you know, the more you can create.

Cooking may be a creative art, but it's also a wonderful full-time hobby.

Cooking was taken with such seriousness in France that even ordinary chefs were proud of their profession. That's what appealed to me.

Cooking well doesn't mean cooking fancy.

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.

Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it's done right. Even a pancake.

Eating is the secret to good cooking.

Everything can have drama if it's done right. Even a pancake.

Fake food -- I mean those patented substances chemically flavored and mechanically bulked out to kill the appetite and deceive the gut -- is unnatural, almost immoral, a bane to good eating and good cooking.

Find something you're passionate about and keep tremendously interested in it.

Fine #‎ wine is a living liquid ... Its life comprises youth, maturity, old age, and death.

Food like love is a deeply emotional matter.

Food, like the people who eat it, can be stimulated by wine or spirits. And, as with people, it can also be spoiled.

Forget the cheap white wine: go to beef and gin!

Good french cooking cannot be produced by a zombie cook.

How lovely life can be if one takes time to be friendly.

I admired the English immensely for all that they had endured, and they were certainly honorable, and stopped their cars for pedestrians, and called you “sir” and “madam,” and so on. But after a week there, I began to feel wild. It was those ruddy English faces, so held in by duty, the sense of “what is done” and “what is not done,” and always swigging tea and chirping, that made me want to scream like a hyena

I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.

I always try to buy just what I need. You get ideas as to what's in season and what's best. I think if you have a preconceived idea before shopping, that makes it difficult. You have to have an open mind.

I believe in red meat. I often said: red meat and gin.

I'd like for people to be able to go to the universities and get a degree in fine arts-gastronomy.

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.

I don't think about whether people will remember me or not. I've been an ok person. I've learned a lot. I've taught people a thing or two. That's what's important.

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.

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

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.

If you are going to flip something, you must have the courage of your convictions.

If you're afraid of butter, use cream.

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.

If you're in a good profession, it's hard to get bored, because you're never finished - there will always be work you haven't done.

If you're not ready to fail, you're not going to learn how to cook.

I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.