You’ll never know everything about anything, especially something you love.
Remember, ‘No one’s more important than people’! In other words, friendship is the most important thing–not career or housework, or one’s fatigue–and it needs to be tended and nurtured.
The only time to eat diet food is while you’re waiting for the steak to cook.
The only real stumbling block is fear of failure. In cooking you’ve got to have a what-the-hell attitude.
How can a nation be called great if its bread tastes like kleenex?
It’s so beautifully arranged on the plate – you know someone’s fingers have been all over it.
I’m afraid that surprise, shock, and regret is the fate of authors when they finally see themselves on the page.
If variety is the spice of life, then my life must be one of the spiciest you ever heard of. A curry of a life. -Paul Child
…The more I learned the more I realized how very much one has to know before one is in-the-know at all.
I discovered that when one follows the artist’s eye one sees unexpected treasures in so many seemingly ordinary scenes.
In France, Paul explained, good cooking was regarded as a combination of national sport and high art, and wine was always served with lunch and dinner. “The trick is moderation,” he said.
Good french cooking cannot be produced by a zombie cook.
Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper. Everything can have drama if it’s done right. Even a pancake.
Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.
The secret of a happy marriage is finding the right person. You know they’re right if you love to be with them all of the time.
I think the inner person is the most important. … I would like to see an invention that keeps the mind alert. That’s what is important.
I don’t think about whether people will remember me or not. I’ve been an okay person. I’ve learned a lot. I’ve taught people a thing or two. That’s what’s important.
Moderation. Small helpings. Sample a little bit of everything. These are the secrets of happiness and good health.
The secret of a happy marriage is finding the right person. You know they’re right if you love to be with them all of the time.
It’s fun to get together and have something good to eat at least once a day. That’s what human life is all about-enjoying things.
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.
The measure of achievement is not winning awards. It’s doing something that you appreciate something you believe is worthwhile. I think of my strawberry souffle. I did that at least twenty-eight times before I finally conquered it.
Non-cooks think it’s silly to invest two hours’ work in two minutes’ enjoyment but if cooking is evanescent so is the ballet.
If you’re in a good profession it’s hard to get bored because you’re never finished-there will always be work you haven’t done.
Find something you’re passionate about and keep tremendously interested in it.
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.
The secret of a happy marriage is finding the right person. You know they’re right if you love to be with them all the time.
I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a valentine as you can give.
I think one of the terrible things today is that people have this deathly fear of food: fear of eggs, say, or fear of butter. Most doctors feel that you can have a little bit of everything.
As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of everything. No snacking. And have a good time.
I was 32 when I started cooking; up until then, I just ate.
You learn to cook so that you don’t have to be a slave to recipes. You get what’s in season and you know what to do with it.
In France, cooking is a serious art form and a national sport.
I don’t believe in twisting yourself into knots of excuses and explanations over the food you make.
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.
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.
In department stores, so much kitchen equipment is bought indiscriminately by people who just come in for men’s underwear.