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27 quotes by Julia Child

Julia Carolyn Child (born McWilliams; August 15, 1912 – August 13, 2004) was an American chef, author, and television personality. She is recognized for bringing French cuisine to the American public with her debut cookbook, Mastering the Art of French Cooking, and her subsequent television programs, the most notable of which was The French Chef, which premiered in 1963.
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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... →

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In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes and all kinds of things, and there was no talk about... →

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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.

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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... →

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I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything... →

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In my generation, except for a few people who'd gone into banking or nursing or something like that, middle-class women didn't have careers.... →

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In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.

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I wouldn't keep him around long if I didn't feed him well.

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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... →

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I fell in love with the public, the public fell in love with me, and I tried to keep it that way.

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I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help.

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I still feel that French cooking is the most important in the world, one of the few that has rules. If you follow the rules, you can do pretty well.

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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... →

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