American - Chef | August 15, 1912 - August 13, 2004
In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
Julia Child
MenPeopleKitchenUnderwearJust
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.
GoodPowerFoodCakeBakingEgg
I fell in love with the public, the public fell in love with me, and I tried to keep it that way.
LoveMeWayKeepTriedPublic
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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As a girl, I had zero interest in the stove. I've always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn't see the point in it.
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I was lucky to marry Paul. He was a great inspiration, his enthusiasm about wine and food helped to shape my tastes, and his encouragement saw me through discouraging moments. I never would have had my career without Paul Child.
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I wouldn't keep him around long if I didn't feed him well.
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In my generation, except for a few people who'd gone into banking or nursing or something like that, middle-class women didn't have careers. You were to marry and have children and be a nice mother. You didn't go out and do anything. I found that I got restless.
MotherWomenChildrenPeopleYouGo
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.
FoodThinkUnderstandWayPossible
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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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.
WineDuckWhiteKnowNeverFirst
I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help.
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