Talk:Julia Child

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 * Everything in moderation, including moderation.
 * I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.
 * I was thirty-two when I started cooking; up until then, I just ate.
 * If you're afraid of butter, use cream.
 * Life itself is the proper binge.
 * Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, well, so is the ballet.
 * The best way to execute french cooking is to get good and loaded and whack the hell out of a chicken. Bon appétit.
 * Double the sugar, and add bacon to everything. [Her advice when asked for her secrets to cooking delicious food when in a hurry.]
 * Red Meat and Gin {Her response to a TV interview, when asked the secret of here longevity]
 * “That whole ‘don’t open the oven while cakes or biscuits are cooking’ is one hundred percent bushwha. I don’t know who came up with that crap.”
 * Husband’s eulogy.
 * “Always add another ingredient. Always. I don’t care who you are or what you’ve done: I am not afraid of you.”
 * Inaugural speech, San Francisco Museum of Modern Art.

More Quotes
Sager, Mike. "Julia Child: What I've Learned". Esquire, 15 Aug 2014. --2601:CC:4200:1D00:3840:11AD:BD2D:8E1F 10:50, 15 April 2018 (UTC)