American - Chef | August 15, 1912 - August 13, 2004
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.
Julia Child
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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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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
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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 am sure that an unhappy or suspicious stomach, constricted and uneasy with worry, cannot digest properly.
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To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining. This applies particularly to the young, who should take to it as soon as they can handle knife and fork; this is a fine way for them to begin taking pride in themselves and their abilities.
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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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Someone may offer you a freshly caught whole large fish, like a salmon or striped bass. Don't panic - take it!
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When you have a few cake formulas and filling ideas in your repertoire, you will find that it's pretty much an assembly job - you can mix and match a different way every time.
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I hate organized religion. I think you have to love thy neighbor as thyself. I think you have to pick your own God and be true to him. I always say 'him' rather than 'her.' Maybe it's because of my generation, but I don't like the idea of a female God. I see God as a benevolent male.
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I was 32 when I started cooking; up until then, I just ate.
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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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In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.
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