Top 204 Quotes & Sayings by Julia Child - Page 4

I love to teach - that's my role.

If you don't pick your audience, you're lost because you're not really talking to anybody.

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

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

The shellfish thing is very scary. You have to know the people you buy from and exactly where their wholesalers are getting the fish from.

It's simply a very romantic place. Just one look at any of those streets, and you couldn't be anywhere else - it's so beautiful, and there's that location, and the sense of the free spirit. Who couldn't become ravenous in such a place?

I'm not wild about those twenty-four hour marinades

I love root vegetables: carrots, parsnips, and turnips.

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.

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.

Tears mess up your makeup.

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

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

My father was in charge of managing the farm.

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.

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.

There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.

I love good, fresh food cooked by someone who knows what he's doing.

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!

She was my first cat ever, and I thought she was marvelous.

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

I would happily die with a bottle of white Burgundy in my mouth.

Of course I made many boo-boos. At first this broke my heart, but then I came to understand that learning how to fix one's mistakes, or live with them, was an important part of becoming a cook.

I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.