Julia Child Quotes - Page 7

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 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.

I'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.

I'm a beet freak. I put them in the pressure cooker.

When the war broke out I decided I would be very patriotic. Standing my full height. I presented myself to the Wacs and the to the Waves. And I was rejected - I was an inch too tall.

People liked to eat veal until they saw pictures of these darling little animals with brown eyes. Veal calves been raised the same way for centuries.

You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.

No one's more important than people.

...the waiters carried themselves with a quiet joy, as if their entire mission in life was to make their customers feel comfortable and well tended.

Some children like to make castles out of their rice pudding, or faces with raisins for eyes. It is forbidden -- so sternly that, when they grow up, they take a horrid revenge by dying meringues pale blue or baking birthday cakes in the form of horseshoes or lyres or whatnot.

Personally, I don't think pure vegetarianism is a healthy lifestyle. I've often wondered to myself: Does a vegetarian look forward to dinner, ever?

I was going to be a great woman novelist. Then the war came along and I think it's hard for young people today, don't you, to realize that when World War II happened we were dying to go and help our country.

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.

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.

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.

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

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.

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?

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

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.

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!

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

Tears mess up your makeup.

Good french cooking cannot be produced by a zombie cook.

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.