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.

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