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Julia Child


American
August 15, 1912
Chef
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It's so beautifully arranged on the plate - you know someone's fingers have been all over it.


Julia Child
Tags: You Know Been
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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.


Julia Child
Tags: Me Love Way
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.
Julia Child
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.
Julia Child
Tags: Diet People Up
I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lovely dry white wine. And then we had one of those lovely scalloped dishes and the lovely, creamery buttery sauce. Then we had a roast duck and I don't know what else.
Julia Child
Tags: Just Know Had
To be able to serve and to eat a whole fish, especially a trout, is part of civilized dining. This applies particularly to the young, who should take to it as soon as they can handle knife and fork; this is a fine way for them to begin taking pride in themselves and their abilities.
Julia Child
Tags: Who Them Way
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.
Julia Child
Tags: Good Power Food