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Julia Child Quotes
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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.
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.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men's underwear.
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.
I was never a spy. I was with the OSS organization. We had a number of women, but we were all office help.
In my generation, except for a few people who'd gone into banking or nursing or something like that, middle-class women didn't have careers. You were to marry and have children and be a nice mother. You didn't go out and do anything. I found that I got restless.
I was going to be a great woman novelist. Then the war came along and I think it's hard for young people today, don't you, to realize that when World War II happened we were dying to go and help our country.
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.
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.
When you have a few cake formulas and filling ideas in your repertoire, you will find that it's pretty much an assembly job - you can mix and match a different way every time.
I don't believe in twisting yourself into knots of excuses and explanations over the food you make.
As a girl, I had zero interest in the stove. I've always had a healthy appetite, especially for the wonderful meat and the fresh produce of California, but I was never encouraged to cook and just didn't see the point in it.
In Paris and later in Marseille, I was surrounded by some of the best food in the world, and I had an enthusiastic audience in my husband, so it seemed only logical that I should learn how to cook 'la cuisine bourgeoise' - good, traditional French home cooking.
What a marvelous resource soup is for the thrifty cook - it solves the ham-bone and lamb-bone problems, the everlasting Thanksgiving turkey, the extra vegetables.
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Alice Foote MacDougall
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