Julia Child Quotes

There will never be a right or wrong way to cook something, but there will always be a more informed way.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

I can't stand recipes that don't have background.

Typically, you learn how to cook, but you don't know why. We were looking for a deeper understanding of what was happening to our food as we roasted it, boiled it, grilled it, chopped it, etc. And it turned out, as we began to really say what is cooking, what does it mean to cook, there's a lot of science involved.

Whenever I want to know how to cook something, I can't ask one chef - I have to ask six.

I've been doing the 'Mexican Made Easy' show, and it's very heavy on instructions. It's me talking to the camera.

Food attracts a kind of nerdishness like any other sort of passion, and 'Cooks' Questions' is for those people who want to find out more.

If you learn a recipe, you can cook the recipe. If you learn the technique, you can cook anything.

There was an extensive collection of cookbooks in the well-stocked library, and he took to pouring over these in the evenings.

It is critical to have a sound understanding of traditional culinary principles before attempting to push boundaries in cuisine. Larousse Gastronomique helps me execute the progressive cooking we do at Alinea.

Cucumber should be well sliced, dressed with pepper and vinegar, and then thrown out.

I did toy with the idea of doing a cook-book. . . . I think a lot of people who hate literature but love fried eggs would buy it if the price was right.

In a way, the more techniques you apply, the less important the ingredients are. It shouldn't be that way, but you can get away with it. But if you're highlighting this astounding artichoke, it's got to be an astounding artichoke.

They used to have a fish on the menu that was smoked, grilled and peppered They did everything to this fish but pistol-whip it and dress it in Bermuda shorts.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

Incubated. And then raised. And then beheaded. And then plucked. And then cut up. And then put on a grill. And then put on a bun. Damn, it's gonna take a while. I don't have time. Scrambled!

Eating is the secret to good cooking.

Larousse is an invaluable tool for any cook. I've used this great resource all throughout my cooking career, and of course I look forward to the new edition. New information and knowledge are always welcome.

Take two turkeys, one goose, four cabbages, but no duck, and mix them together. After one taste, you'll duck soup for the rest of your life

I carried recipes in my head like maps.

When you become a good cook, you become a good craftsman, first. You repeat and repeat and repeat until your hands know how to move without thinking about it.

It is ludicrous to read the microwave direction on the boxes of food you buy, as each one will have a disclaimer: THIS WILL VARY WITH YOUR MICROWAVE. Loosely translated, this means, You're on your own, Bernice.