If you love French onion soup, quiche lorraine, beef bourguignon, and/or coq au vin then you’re either very well traveled or a big fan of Julia Child. As for us, we’re huge fans of Julia Child, so we thought we would put together some of our favorite Julia Child quotes. If you love to cook, have a passion for French cuisine, love Julia, or, like us, all three, then you’ll appreciate her sentiments.
Hold up, record scratch, just in case you don’t know who Julia Child was, she was an American cooking teacher, author, and television personality that brought French cuisine to the American public. And she was a hoot. Okay, back to where we were.
(image via: food and wine)
“Fat gives things flavor.”
See? A hoot. And honest.
“Well, all I know is this—nothing you ever learn is really wasted, and will sometime be used.”
“The more you know, the more you can create. There’s no end to imagination in the kitchen.”
“I think every woman should have a blowtorch.”
Well, first of all, we agree. Second of all, Julia Child achieved a lot during the 1960s, so telling women to go purchase a power tool kinda made her a feminist icon.
(image via: the new york times)
“You don’t have to cook fancy or complicated masterpieces – just good food from fresh ingredients.”
So often we think for meals or dishes to be worthy of anything they have to be fancy or require a lot of prep work and ingredients, and that’s just not the case.
“Always remember: If you’re alone in the kitchen and you drop the lamb, you can always just pick it up. Who’s going to know?”
We agree. Because of reasons.
(image via: the boston globe)
“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.”
If we had a dollar for every recipe that we messed up… We love to see some honesty in a highlight-reel-obsessed world.
“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.”