Fine # wine is a living liquid … Its life comprises youth, maturity, old age, and death.
JULIA CHILDFine # wine is a living liquid … Its life comprises youth, maturity, old age, and death.
JULIA CHILDJust speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!
JULIA CHILDToo much trouble,” “Too expensive,” or “Who will know the difference” are death knells for good food.
JULIA CHILDPro-choice is the only way to be– because women are human beings, after all, and should be treated as such.
JULIA CHILDYou learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.
JULIA CHILDRemember, ‘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.
JULIA CHILDIf 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.
JULIA CHILDWe should enjoy food and have fun. It is one of the simplest and nicest pleasures in life.
JULIA CHILDOne 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.
JULIA CHILDWe ought to enjoy our food, we ought to take time and care and prepare it correctly, and we ought to have fun doing it and make it a communal event.
JULIA CHILDI enjoy cooking with wine, sometimes I even put it in the food I’m cooking.
JULIA CHILDIt is hard to imagine a civilization without onions.
JULIA CHILDI don’t think about whether people will remember me or not. I’ve been an ok person. I’ve learned a lot. I’ve taught people a thing or two. That’s what’s important.
JULIA CHILDCooking is one failure after another, and that’s how you finally learn.
JULIA CHILDCassoulet, 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.
JULIA CHILDPeople who love to eat are always the best people.
JULIA CHILD