Julia Child Quotes

I know who in the family is a great cook. I know where the great recipes are.

I've cooked my whole life, and I grew up in a household of cooks.

I cook and I chat. That's what I do. I love to write recipes, but basically, if you had to put it in a nutshell, I cook and I chat.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.

I've cooked just about everything really.

Cooking classes are a great way to hone your skills, learn new recipes, and meet like-minded friends. Spending time in the kitchen with people who love to cook as much as you do is fun and educational.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not?

I feel like there's a lot of tasks in cooking that I want to master, that I want to do better.

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 started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

You wouldn't know it but I'm no good at... cooking. My chef does that.

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.

I love to cook. I make an award-winning turkey chili.

I've never been a great cook.

I was aiming for the cooks that I've talked to by teaching an online course and by traveling, listening to people who are really busy and harried but want to be cooking.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.

It came to me that the one thing I could do was cook. And I figured I couldn't do any worse than the people running these places around town.

I love learning how to make new dishes.

I'm not much of a chef, so people keep buying me cookery books to broaden my culinary horizons, but I've not got far past shepherd's pie yet.

I grew up cooking. I was always in my grandma's cooking, and I never thought of it as a career.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

When I left restaurants, I had to learn to be a home cook.

I enjoy cooking, but I don't know... I just don't think I have enough skills to teach other people.