Change theme

Supanet

it's an internet thing! ^{est 1999}

Famous Quotes

Back to Authors

Quotes by Julia Child

Animals that we eat are raised for food in the most economical way possible, and the serious food producers do it in the most humane way possible. I think anyone who is a carnivore needs to understand that meat does not originally come in these neat little packages.
As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
Being tall is an advantage, especially in business. People will always remember you. And if you're in a crowd, you'll always have some clean air to breathe.
I hate organized religion. I think you have to love thy neighbor as thyself. I think you have to pick your own God and be true to him. I always say 'him' rather than 'her.' Maybe it's because of my generation, but I don't like the idea of a female God. I see God as a benevolent male.
I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's close to you is about as nice a valentine as you can give.
I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.
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.
In France, cooking is a serious art form and a national sport.
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then we had cuisine minceur, which people mixed up with nouvelle cuisine but was actually fancy diet cooking.
Life itself is the proper binge.
The secret of a happy marriage is finding the right person. You know they're right if you love to be with them all the time.
When I got to France I realized I didn't know very much about food at all. I'd never had a real cake. I'd had those cakes from cake mixes or the ones that have a lot of baking powder in them. A really good French cake doesn't have anything like that in it - it's all egg power.