Julia and I: About Julia Child and The French Chef

Julia says:

Everything in moderation, including moderation.
Find something you're passionate about and keep tremendously interested in it.
There are loads and loads and loads of books and articles on how to do things quickly, and very very very few on how to make things taste good.
I think one should get one's vitamins in salads, and raw fruits, and what is cooked should be absolutely delicious and to he[ck] with vitamins.
A cookbook is only as good as its worst recipe.
How can a nation be called great if its bread tastes like Kleenex?
Always start out with a larger pot than what you think you need.
Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?
Tears mess up your makeup.
Drama is very important in life: You have to come on with a bang. You never want to go out with a whimper.
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.
In France, cooking is a serious art form and a national sport.
I was 32 when I started cooking; up until then, I just ate.
The only time to eat diet food is while you're waiting for the steak to cook.