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“Find something you're passionate about and keep tremendously interested in it.”
― Julia Child

“In the blood-heat of pursuing the enemy, many people are forgetting what we are fighting for. We are fighting for our hard-won liberty and freedom; for our Constitution and the due processes of our laws; and for the right to differ in ideas, religion and politics. I am convinced that in your zeal to fight against our enemies, you, too, have forgotten what you are fighting for.”
― Julia Child, My Life in France

“Before Julia Child there was only onion dip.”
― Susan Branch

“The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuisine, Julia strove to infuse its rigors with new possibilities and pleasures. It must have felt liberating for her to deconstruct Carême and Escoffier, respecting the traditions and technique while correcting the oversight. “To her,â€� as a noted food writer indicated, “French culinary tradition was a frontier, not a religion.â€� If a legendary recipe could be improved upon, then let the gods beware.”
― Bob Spitz, Dearie: The Remarkable Life of Julia Child

“I didn't start cooking until I was thirty-two. Until then, I just ate. - Julia Child”
― Kathleen Flinn, The Sharper Your Knife, the Less You Cry: Love, Laughter, and Tears at the World's Most Famous Cooking School

“I discovered that when one follows the artist's eye one sees unexpected treasures in so many seemingly ordinary scenes.”
― Julia Child, My Life in France

“...The more I learned the more I realized how very much one has to know before one is in-the-know at all.”
― Julia Child, My Life in France

“In Paris in the 1950s, I had the supreme good fortune to study with a remarkably able group of chefs. From them I learned why good French good is an art, and why it makes such sublime eating: nothing is too much trouble if it turns out the way it should. Good results require that one take time and care. If one doesn't use the freshest ingredients or read the whole recipe before starting, and if one rushes through the cooking, the result will be an inferior taste and texture--a gummy beef Wellington, say. But a careful approach will result in a magnificent burst of flavor, a thoroughly satisfying meal, perhaps even a life-changing experience.

Such was the case with the sole meunière I ate at La Couronne on my first day in France, in November 1948. It was an epiphany.

In all the years since the succulent meal, I have yet to lose the feelings of wonder and excitement that it inspired in me. I can still almost taste it. And thinking back on it now reminds me that the pleasures of table, and of life, are infinite--toujours bon appétit!”
― Julia Child, My Life in France

“I believe in red meat. I've often said: red meat and gin.”
― Julia Child

“Julie's cookery is actually improving," Paul wrote Charlie [his twin]. "I didn't quite believe it would, just between us, but it really is. It's simpler, more classical.... I envy her this chance. It would be such fun to be doing it at the same time with her.”
― Julia Child

“Lesson: Never underestimate a woman. Or a chef.”
― Gwenda Bond, Triple Threat

“Years later, when Julia was famous she would often receive letters from people who asked not simply how they might learn to cook. They already knew the answer: The owned her cookbooks, but they were yearning to know how they might become passionate about it. She always answered the same thing: Go to France and eat.”
― Karen Karbo, Julia Child Rules: Lessons On Savoring Life

“Old age. I don't know when it really starts, and I'm not interested in finding out. Julia pretty much ignored the whole thing, and that may be the only real lesson there is for the end of our days. Just pretend like it isn't happening, until you have no choice but to accept reality. If you're lucky, like Julia, you'll die peacefully in your sleep after having enjoyed a dinner of onion soup.”
― Karen Karbo, Julia Child Rules: Lessons On Savoring Life

“Do you know Mastering the Art of French Cooking? You must, at least, know of it- it's a cultural landmark, for Pete's sake. Even if you just think of it as the book by that lady who looks like Dan Aykroyd and bleeds a lot, you know of it. But do you know the book itself? Try to get your hands on one of the early hardback editions- they're not exactly rare. For a while there, every American housewife who could boil water had a copy, or so I've heard.
It's not lushly illustrated; there are no shiny soft-core images of the glossy-haired author sinking her teeth into a juicy strawberry or smiling stonily before a perfectly rustic tart with carving knife in hand, like some chilly blonde kitchen dominatrix. The dishes are hopelessly dated- the cooking times outrageously long, the use of butter and cream beyond the pale, and not a single reference to pancetta or sea salt or wasabi.”
― Julie Powell, Julie & Julia: My Year of Cooking Dangerously

“We ate it sitting on the couch, bowls perched on knees, the silence broken only by the occasional snort of laughter as we watched a pert blonde high school student dust vampires on the television. In almost no time we were slurping the dregs of our third servings. (it turns out that one reason we're so good together is that each of us eats more and faster than anyone either of us has ever met; also, we both recognize the genius of Buffy the Vampire Slayer.)”
― Julie Powell, Julie and Julia: 365 Days, 524 Recipes, 1 Tiny Apartment Kitchen

“Once in a great while, she was distressed by the way she looked. As she was rounding the bend to forty she would write to Avis DeVoto that whenever she read Vogue she "felt like a frump....but I suppose that is the purpose of all of it, to shame people out of their frumpery so they will go out and buy 48 pairs of red shoes, have a facial, pat themselves with deodorizers, buy a freezer, and put up the new crispy window curtains with a draped valence."
Julia was able to deconstruct the disingenuous motives that drive women's magazines with the ease she normally reserved for deboning a duck, seeing quite clearly that while ostensibly offering inspiration and useful advice, the stories and articles quietly pummel the reader's sense of self, the better to drive her into the arms of the advertisers.”
― Karen Karbo, Julia Child Rules: Lessons On Savoring Life

“Persevering is not often simply a matter of working hard and refusing to quit; often, by trying again, failing again, and failing better, we inadvertently place ourselves in the way of luck.”
― Karen Karbo, Julia Child Rules: Lessons On Savoring Life

“What impressed me most was how hard [Julia Child] worked, how devoted she was to the "rules" of la cuisine française while keeping herself open to creative exploration, and how determined she was to persevere in the face of setbacks. Julia never lost her sense of wonder and inquisitiveness. She was, and is, a great inspiration.”
― Alex Prud'Homme, My Life in France

“Once the leeks and potatoes have simmered for an hour or so, you mash them up with a fork or a food mill or a potato ricer. All three of these options are far more of a pain in the neck than the Cuisinart- one of which space-munching behemoths we scored when we got married- but Julia Child allows as how a Cuisinart will turn soup into "something un-French and monotonous." Any suggestion that uses the construction "un-french" is up for debate, but if you make Potage Parmentier, you will see her point. If you use the ricer, the soup will have bits- green bits and white bits and yellow bits- instead of being utterly smooth. After you've mushed it up, just stir in a couple of hefty chunks of butter, and you're done. JC says sprinkle with parsley but you don't have to. It looks pretty enough as it is, and it smells glorious, which is funny when you think about it. There's not a thing in it but leeks, potatoes, butter, water, pepper, and salt.”
― Julie Powell, Julie & Julia: My Year of Cooking Dangerously

“Rognons de Veau à la Bordelaise is simplicity itself to make; no different, essentially, from Poulet Sauté, and no different, especially, from Bifteck Sauté Bercy. In fact, making it that night felt like falling into a time warp- I stood before the stove, melting butter and browning meat and smelling the smells of wine deglazing and shallots softening- but the dishes changed before my eyes, and I heard Julia warbling, "Boeuf Bourguignon is the same as Coq au Vin. You can use lamb, you can use veal, you can use pork....”
― Julie Powell, Julie & Julia: My Year of Cooking Dangerously

“These days, we've gotten incredibly fussy. With our personal playlists, our complicated made-to-order half-caf, half-decaf lattes, our special mattresses that can adjust for each sleeper, our individually designed college curriculums, we've gotten out of the habit of making do with what's at hand. Part of living with abandon is giving oneself over to one's circumstances without any expectation that things are going to be to our liking anytime soon. We can hope that things will improve, but it shouldn't prevent us from doing what we've set out to do. Julia had an astonishing capacity to be content with what was in front of her, whether it be a cooking school run on spit and a string or a less than perfect hunk of meat. She made do and moved on and rarely regretted it.”
― Karen Karbo, Julia Child Rules: Lessons On Savoring Life

“Had she been a more instinctive, "natural" cook, she might have felt less compelled to parse each recipe, to tackle each one as though getting it right were a matter of life and death.”
― Karen Karbo, Julia Child Rules: Lessons On Savoring Life

“I have been seduced and I have seduced. But this, dear friends, and gentle mouths...this was a Seduction.”
― Gael Greene

“I have been seduced and I have seduced. But this, dear friends, and gentle mouths...this was a Seduction.”
― Alex Prud'Homme, The French Chef in America: Julia Child's Second Act

“In keeping with the personal tone, Jones wanted to call the book From Julia's Kitchen, but the author demurred: "People won't know who 'Julia' is," she said. "Of course they will!" the editor retorted, trying not to laugh. In the end, they opted for the more formal From Julia Child's Kitchen.”
― Alex Prud'Homme, The French Chef in America: Julia Child's Second Act

“No one is born a great cook, one learns by doing," she assured readers. "This is my invariable advice to people: Learn to cook - try new recipes, learn from your mistakes, be fearless, and above all have fun!”
― Alex Prud'Homme, The French Chef in America: Julia Child's Second Act