A party without cake is just a meeting
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.
Life itself is the proper binge.
...no one is born a great cook, one learns by doing.
...nothing is too much trouble if it turns out the way it should.
You don't have to cook fancy or complicated masterpieces - just good food from fresh ingredients.
Fat gives things flavor.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
People who love to eat are always the best people.
You are the butter to my bread,and the breath to my life
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.
You never forget a beautiful thing that you have made,' [Chef Bugnard] said. 'Even after you eat it, it stays with you - always.
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.
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.
In France, cooking is a serious art form and a national sport.
Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you'll have a marvelous time!
Once you have mastered a technique, you barely have to look at a recipe again
But I was a pure romantic, and only operating with half my burners turned on.
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.
Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.
To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.
I was thirty-seven years old and still discovering who I was.
She was my first cat ever, and I thought she was marvelous.
...small helpings, no seconds, no snacking, and a little bit of everything. - Julia Child
The more you know, the more you can create. There's no end to imagination in the kitchen.
...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.
There are only four great arts: music, painting, sculpture, and ornamental pastry- architecture being perhaps the least banal derivative of the latter.
We hit it off immediately, especially Helene, who was a 'swallow-life-in-big-gulps' kind of person.
We are so bemused by our own petard, that we are unable to look at things objectively.
If you don't pick your audience, you're lost because you're not really talking to anybody.
...operational proof...it's all theory until you see for yourself whether or not something works.
I'm not a chef. I think in this country, we use the term very loosely. I'm a cook and a teacher.
You don’t spring into good cooking naked. You have to have some training. You have to learn how to eat.
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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)
Was it a sign of Creeping Decrepitude?
I'm afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.
It was fun, although we felt like pawns, or prawns, in the maelstrom.
Good french cooking cannot be produced by a zombie cook.
...The more I learned the more I realized how very much one has to know before one is in-the-know at all.
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 discovered that when one follows the artist's eye one sees unexpected treasures in so many seemingly ordinary scenes.
But how nice it is that one can come to know someone just through correspondence, and become really passionate friends.
In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner. "The trick is moderation," he said.
Of course, an old wine is like an old lady, and traveling can disturb her.
I believe in red meat. I've often said: red meat and gin.
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Illegitemus non carborundum est (“Don’t let the bastards grind you down”).
I could at times be overly emotional, but was lucky to have the kind of orderly mind that is good at categorizing things
Had been a year earlier. Looking back, it had been a year of growth. Paul’s personality had enlarged, he’d gained further wisdom, if not salary,
Celebrity has its uses. I can always get a seat in any restaurant." Source: Esquire Magazine, June 2000 original edition
Well, all I know is this—nothing you ever learn is really wasted, and will sometime be used.
