Julia Child Quotes about Cooking

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

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

I think every woman should have a blowtorch.

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

Eating is the secret to good cooking.

Always start out with a larger pot than what you think you need.

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?

To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.

...no one is born a great cook, one learns by doing.

I think careful cooking is love, don't you?

Never apologize for your cooking.

It's so beautifully arranged on the plate - you know someone's fingers have been all over it.

The more you know, the more you can create. There's no end to imagination in the kitchen.

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.

If you're afraid of butter, use cream.

Cooking well doesn't mean cooking fancy.

One of the secrets, and pleasures, of cooking is to learn to correct something if it goes awry; and one of the lessons is to grin and bear it if it cannot be fixed.

I would far prefer to have things happen as they naturally do, such as the mousse refusing to leave the mold, the potatoes sticking to the skillet, the apple charlotte slowly collapsing. One of the secrets of cooking is to learn to correct something if you can, and bear with it if you cannot.

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.

Until I discovered cooking, I was never really interested in anything.

the more experience you have, the more interesting cooking is because you know what can happen to the food. In the beginning you can look at a chicken and it doesn't mean much, but once you have done some cooking you can see in that chicken a parade of things you will be able to create.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

You have to eat to cook. You can't be a good cook and be a noneater. I think eating is the secret to good cooking.

The problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle in my books by simply telling everything. The experienced cook will know to skip through the verbiage, but the explanations will be there for those who still need them.

Remember, you are all alone in the kitchen and no one can see you.