Julia Child Quotes

Find something you're passionate about and keep tremendously interested in it.

I was 32 when I started cooking; up until then, I just ate.

The only time to eat diet food is while you're waiting for the steak to cook.

The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude.

If you're afraid of butter, use cream.

You'll never know everything about anything, especially something you love.

This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!

I think every woman should have a blowtorch.

How can a nation be called great if its bread tastes like kleenex?

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

People who love to eat are always the best people.

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

Life itself is the proper binge.

You are the butter to my bread,and the breath to my life

You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.

...nothing is too much trouble if it turns out the way it should.

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

Fat gives things flavor.

Remember, 'No one's more important than people'! In other words, friendship is the most important thing--not career or housework, or one's fatigue--and it needs to be tended and nurtured.

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

We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.

You never forget a beautiful thing that you have made,' [Chef Bugnard] said. 'Even after you eat it, it stays with you - always.

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.

Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you'll have a marvelous time!

In France, cooking is a serious art form and a national sport.

Once you have mastered a technique, you barely have to look at a recipe again

...small helpings, no seconds, no snacking, and a little bit of everything. - Julia Child

Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed. Eh bien, tant pis. Usually one's cooking is better than one thinks it is. And if the food is truly vile, then the cook must simply grit her teeth and bear it with a smile, and learn from her mistakes.

The sweetness and generosity and politeness and gentleness and humanity of the French had shown me how lovely life can be if one takes time to be friendly.

But I was a pure romantic, and only operating with half my burners turned on.

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

Just like becoming an expert in wine–you learn by drinking it, the best you can afford–you learn about great food by finding the best there is, whether simply or luxurious. The you savor it, analyze it, and discuss it with your companions, and you compare it with other experiences.

Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.

You’re going to be my grandmother.” “You silly child. In my heart, I’ve been your grandmother for years. I’ve just been waiting for you to make it official.

I was thirty-seven years old and still discovering who I was.

Before Julia Child there was only onion dip.

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

Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, 'scientific' though. I was thirty-seven years old and still discovering who I was.

Bon Appétit

. . . I do not tell you often enough, dear Mother, how very grateful I am that I am yours. It is a rare parent who would offer a child such latitude and understanding. It is an even rarer one who calls a daughter friend. I do love you, dear Mama.

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

To think that we might easily have gone through life not knowing each other, missing all this free flow of love and ideas and warmth and sharing... We share really almost everything. (Avis DeVoto to Julia Child)

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

...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.

Doors are going to open-doors you can't even imagine exist.

Of course none of those men was suitable. Half were after your fortune, and as for the other half—well, you would have reduced them to tears within a month.” “Such tenderness for your youngest child,” Hyacinth muttered. “It quite undoes me.

We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.

I'm not a chef. I think in this country, we use the term very loosely. I'm a cook and a teacher.

It's easy to get the feeling that you know the language just because when you order a beer they don't bring you oysters. (Paul Child)

I didn't start cooking until I was thirty-two. Until then, I just ate. - Julia Child

In the blood-heat of pursuing the enemy, many people are forgetting what we are fighting for. We are fighting for our hard-won liberty and freedom; for our Constitution and the due processes of our laws; and for the right to differ in ideas, religion and politics. I am convinced that in your zeal to fight against our enemies, you, too, have forgotten what you are fighting for.

Illegitemus non carborundum est (“Don’t let the bastards grind you down”).

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

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

...operational proof...it's all theory until you see for yourself whether or not something works.

It hurts too much to break your own heart out of stupidity, to leave a door unlocked or a child untended and return to discover that whatever you value most has disappeared. No. You want to be intentional about the destruction. Be a witness. You want to watch how your life will shatter.

The reward for attention is always healing. It may begin as the healing of a particular pain—the lost lover, the sickly child, the shattered dream. But what is healed, finally, is the pain that underlies all pain: the pain that we are all, as Rilke phrases it, “unutterably alone.” More than anything else, attention is an act of connection.

We are so bemused by our own petard, that we are unable to look at things objectively.

Good french cooking cannot be produced by a zombie cook.

Well, all I know is this—nothing you ever learn is really wasted, and will sometime be used.

If variety is the spice of life, then my life must be one of the spiciest you ever heard of. A curry of a life. -Paul Child

I admired the English immensely for all that they had endured, and they were certainly honorable, and stopped their cars for pedestrians, and called you “sir” and “madam,” and so on. But after a week there, I began to feel wild. It was those ruddy English faces, so held in by duty, the sense of “what is done” and “what is not done,” and always swigging tea and chirping, that made me want to scream like a hyena

A new enterprise awaits. It hangs before you like fruit on a tree.

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

The child inside Julia lay wide-eyed in the dark, knowing that she was Jo, but only because Sylvie was Beth.

We ate the lunch with painful politeness and avoided discussing its taste. I made sure not to apologize for it. This was a rule of mine. I don't believe in twisting yourself into knots of excuses and explanations over the food you make... Usually one's cooking is better than one thinks it is. And if the food is vile,...then the cook must simply grit her teeth and bear it with a smile- and learn from her mistakes.

It was fun, although we felt like pawns, or prawns, in the maelstrom.

Was it a sign of Creeping Decrepitude?

If you drop the lamb, just pick it up. Who's going to know?

Julia dealt with rules the way she later dealt with vegetarians; she pretended they didn't exist.

You have come nearer to mastering a good many aspects of cooking than anyone except a handful of great chefs, and some day it will pay off. I know it will. You will just have to go on working, and teaching, and getting around, and spreading the gospel until it does. (Avis DeVoto to Julia Child)

I don't believe in twisting yourself into knots of excuses and explanations over the food you make. When one's hostess starts in with self-deprecations such as "Oh, I don't know how to cook...," or "Poor little me...," or "This may taste awful...," it is so dreadful to have to reassure her that everything is delicious and fine, whether it is or not. Besides, such admissions only draw attention to one's shortcomings (or self-perceived shortcomings), and make the other person think, "Yes, you're right, this really is an awful meal!" Maybe the cat has fallen into the stew, or the lettuce has frozen, or the cake has collapsed -- eh bien, tant pis! Usually one's cooking is better than one thinks it is. And if the food is truly vile, as my ersatz eggs Florentine surely were, then the cook must simply grit her teeth and bear it with a smile -- and learn from her mistakes.

She forgot the three F's," Julia whispered to Sara Moulton: "Feed 'em, fuck 'em, and flatter 'em.

But how nice it is that one can come to know someone just through correspondence, and become really passionate friends.

I discovered that when one follows the artist's eye one sees unexpected treasures in so many seemingly ordinary scenes.

...The more I learned the more I realized how very much one has to know before one is in-the-know at all.

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.

I had a lack of confidence, which caused me to back down from forcefully stated positions; an i was overly emotional at the expense of careful, "scientific" thought. I was thirty-seven years old and still discovering who I was

Remember, ‘No one’s more important than people’!” In other words, friendship is the most important thing—not career or housework, or one’s fatigue—and it needs to be tended and nurtured.

I had come to the conclusion that I must really be French, only no one had ever informed me of this fact. I loved the people, the food, the lay of the land, the civilized atmosphere, and the generous pace of life.

When I wasn't at school, I was experimenting at home, and became a bit of a Mad Scientist. I did hours of research on mayonnaise, for instance, and though no one else seemed to care about it, I thought it was utterly fascinating....By the end of my research, I believe, I had written more on the subject of mayonnaise than anyone in history.

Ye gods! But you're not standing around holding it by the hand all this time. No. [...] [T]he dough takes care of itself. [...] While you cannot speed up the process, you can slow it down at any point by setting the dough in a cooler place [...] then continue where you left off, when you are ready to do so. In other words, you are the boss of that dough.

everyone is lied to for his or her own good. A mother telling a child it will be okay. A lover telling a lover I will always love you. Politicians promising a better and brighter future. Generals and admirals insisting war begets peace.

...the average Frenchman would shrug, as if to say: "These notions of yours are all very fascinating, no doubt, but we make a decent living. Nobody has ulcers. I have time to work on my monograph about Balzac, and my foreman enjoys his espaliered pear trees. I think as a matter of fact, we do not wish to make the changes that you suggest.

It seemed that in Paris you could discuss classic literature or architecture or great music with everyone from the garbage collector to the mayor.

Every child is an artist. The problem is how to remain an artist once he grows up. PABLO PICASSO

But my favorite remained the basic roast chicken. What a deceptively simple dish. I had come to believe that one can judge the quality of a cook by his or her roast chicken. Above all, it should taste like chicken: it should be so good that even a perfectly simple, buttery roast should be a delight.

My face grew hot. "We were discussing the investigation," I told him quickly. "He was here a quarter of an hour at the most." Father smiled at me sadly. "My dear girl, if you din't know what mischief can be gotten up to in a quarter of an hour you are no child of mine.

... I began to ponder; this life we had for ourselves, Eric and I, it felt like the opposite of Potage Parmentier. It was easy enough to keep on with the soul-sucking jobs; at least it saved having to make a choice. But how much longer could I take such an easy life? Quicksand was easy. Hell, death was easy. Maybe that's why my synapses had started snapping at the sight of potatoes and leeks in the Korean deli. Maybe that was what was plucking deep down in my belly whenever I thought of Julia Child's book. Maybe I needed to make like a potato, winnow myself down, be a part of something that was not easy, just simple.

She realized that she was most certainly a mammal and had the ability to shake the world apart and create a human when she unleased her power. She was a mother. This identify shuddered through her, welcome like water to a dry riverbed. It felt so elemental and true that Julia must have unknowingly been a mother all along, simply waiting to be joined by her child.

Standing up through the Citroen's open sunroof, my six-foot-three-inch, red-cheeked sister pointed a long, trembling finger at the perpetrator and with maximum indignation yelled: 'Ce merde-monsieur a justement crache dans ma derriere!' Her intended meaning is obvious, but what she said was, 'This shit-man just spat out into my butt!

I'm getting stale. I always do this time of year. I keep my nose to the grindestone and put in long hours and rustle up good meals and do all the chores and run errands and get along with people -- and have a fine time doing it and enjoy life. Then I realize, bang, that I'm tired and I don't want to wait on my family for a while and I wish I could go away somewhere and have people wait on me hand and foot, and dress up and go to restaurants and the theater and act like a woman of the world. I feel as if I'd been swallowed up whole by all these powerful DeVotos and I'd like to be me for a while with somebody who never heard the name.

What can I do now? What am I to become? How can I live in this world I'm condemned to but can't endure? They couldn't stand it either, so they made a world of their own. Well, they have each other's company, and they are heroes, whereas I'm quite alone, and have none of the qualities essential to heroism - the spirit, the toughness, the dedication. I'm back where I was as a child, solitary, helpless, unwanted, frightened.

The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. “To her,” as a noted food writer indicated, “French culinary tradition was a frontier, not a religion.” If a legendary recipe could be improved upon, then let the gods beware.

Olivia was her only beautiful child. Julia, with her dark curls and snub nose, was pretty but her character wasn't, Sylvia --- poor Sylvia, what could you say? And Amelia was somehow ...bland, but Olivia, Olivia was spun from light. It seemed impossible that she was Victor's child, although, unfortunately, there was no doubting the fact. Olivia was the only one she loved, although God knows she tried her best with the others. Everything was from duty, nothing from love. Duty killed you in the end.

You have to live each hour as if it’s your last,” she said, “and each day as if you were immortal. When my father grew ill, he had so many regrets. There were so many things he wished he’d done, he told me. He’d always assumed he had more time. That’s something I’ve always carried with me. Why on earth do you think I decided to attempt the flute at such an advanced age? Everyone told me I was too old, that to be truly good at it I had to have started as a child. But that’s not the point, really. I don’t need to be truly good. I just need to enjoy it for myself. And I need to know I tried.

He feels, as he increasingly does, that his life is something that has happened to him, rather than something he has had any role in creating. He has never been able to imagine what his life might be; even as a child, even as he dreamed of other places, of other lives, he wasn’t able to visualize what those other places and lives would be; he had believed everything he had been taught about who he was and what he would become. But his friends, Ana, Lucien, Harold and Julia: They had imagined his life for him. They had seen him as something different than he had ever seen himself as; they had allowed him to believe in possibilities that he would never have conceived. He saw his life as the axiom of equality, but they saw it as another riddle, one with no name—Jude = x—and they had filled in the x in ways Brother Luke, the counselors at the home, Dr. Traylor had never written for him or encouraged him to write for himself. He wishes he could believe their proofs the way they do; he wishes they had shown him how they had arrived at their solutions.

Be calm," she said soothingly, and I realized she was not talking to the bird. "How am I supposed to be calm? I worry," I retorted. She gave a snort. "Then you are more stupid than I supposed. Worry, what is that? A pointless thing is Mr. Worry-an intruder. He steals into your house and creeps into your bed and what do you do child? Do you push him away and tell him to be gone and bolt the door fast against him? No, you move over and let him have the good pillow and the best quilt to warm himself." She flapped a hand in disgust. "Worry never did a man a bit of good. All he does is robs one's peace and make lines on the face.

But that’s not what I’m trying to tell you,” Violet said, her eyes taking on a slightly determined expression. “What I’m trying to say is that when you were born, and they put you into my arms—it’s strange, because for some reason I was so convinced you would look just like your father. I thought for certain I would look down and see his face, and it would be some sort of sign from heaven.” Hyacinth’s breath caught as she watched her, and she wondered why her mother had never told her this story. And why she’d never asked. “But you didn’t,” Violet continued. “You looked rather like me. And then—oh my, I remember this as if it were yesterday—you looked into my eyes, and you blinked. Twice.” “Twice?” Hyacinth echoed, wondering why this was important. “Twice.” Violet looked at her, her lips curving into a funny little smile. “I only remember it because you looked so deliberate. It was the strangest thing. You gave me a look as if to say, ‘I know exactly what I’m doing.’ ” A little burst of air rushed past Hyacinth’s lips, and she realized it was a laugh. A small one, the kind that takes a body by surprise. “And then you let out a wail,” Violet said, shaking her head. “My heavens, I thought you were going to shake the paint right off the walls. And I smiled. It was the first time since your father died that I smiled.” Violet took a breath, then reached for her tea. Hyacinth watched as her mother composed herself, wanting desperately to ask her to continue, but somehow knowing the moment called for silence. For a full minute Hyacinth waited, and then finally her mother said, softly, “And from that moment on, you were so dear to me. I love all my children, but you…” She looked up, her eyes catching Hyacinth’s. “You saved me.” Something squeezed in Hyacinth’s chest. She couldn’t quite move, couldn’t quite breathe. She could only watch her mother’s face, listen to her words, and be so very, very grateful that she’d been lucky enough to be her child. “In some ways I was a little too protective of you,” Violet said, her lips forming the tiniest of smiles, “and at the same time too lenient. You were so exuberant, so completely sure of who you were and how you fit into the world around you. You were a force of nature, and I didn’t want to clip your wings.” “Thank you,” Hyacinth whispered, but the words were so soft, she wasn’t even sure she’d said them aloud.

In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience. Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany. In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!