Julia Child

We had a happy marriage because we were together all the time. We were friends as well as husband and wife. We just had a good time.

The egg can be your best friend if you just give it the right break

I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.

Upon reflection, I decided I had three main weaknesses: I was confused (evidenced by a lack of facts, an inability to coordinate my thoughts, and an inability to verbalize my ideas); I had a lack of confidence, which cause me to back down from forcefully stated positions; and I was overly emotional at the expense of careful, 'scientific' though. I was thirty-seven years old and still discovering who I was.

The best way to execute French cooking is to get good and loaded and whack the hell out of a chicken.

Wine is one of the agreeable and essential ingredients of life

Noncooks think it's silly to invest two hours' work in two minutes' enjoyment; but if cooking is evanescent, so is the ballet.

I enjoy cooking with wine, sometimes I even put it in the food I'm cooking.

Just like becoming an expert in wine, you learn by drinking it, the best you can afford.

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.

Fine #‎ wine is a living liquid ... Its life comprises youth, maturity, old age, and death.

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

Cooking well doesn't mean cooking fancy.

Because of media hype and woefully inadequate information, too many people nowadays are deathly afraid of their food, and what does fear of food do to the digestive system? ... I, for one, would much rather swoon over a few thin slices of prime beefsteak, or one small serving of chocolate mousse, or a sliver of foie gras than indulge to the full on such nonentities as fat-free gelatin puddings.

Learn how to cook! That's the way to save money. You don't save it buying hamburger helpers, and prepared foods; you save it by buying fresh foods in season or in large supply, when they are cheapest and usually best, and you prepare them from scratch at home. Why pay for someone else's work, when if you know how to do it, you can save all that money for yourself?

Some people like to paint pictures, or do gardening, or build a boat in the basement. Other people get a tremendous pleasure out of the kitchen, because cooking is just as creative and imaginative an activity as drawing, or wood carving, or music.

You'll never know everything about anything, especially something you love.

I don't think about whether people will remember me or not. I've been an ok person. I've learned a lot. I've taught people a thing or two. That's what's important.

No matter what happens in the kitchen, never apologize.

Cooking is one failure after another, and that's how you finally learn.

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 fat and anything like that, and butter and cream were rife. Those were lovely days for gastronomy, I must say.