Saturday, 3 January 2015


Julia Child once advised, “Never name a dish before you serve it. Your soufflé falls in the oven? You’re now serving Fallen Soufflé.” 

If a dish goes horribly wrong, like a ''vile'' eggs Florentine she once made for a friend, Julia instructed, ''Never apologize.'' She considered it unseemly for a cook to twist herself into knots of excuses and explanations. Such admissions ''only make a bad situation worse,'' she said, by drawing attention to one's shortcomings (or self-perceived shortcomings) and prompting your guest to think: Yes, you're right, this really is an awful meal. ''The cook must simply grin and bear it,'' Julia said. 

Julia wasn't afraid of screwing up, even on "Live" television.  In a 1987 Letterman appearance when a burner failed and she transformed raw hamburger meat and some cheese into a blowtorched beef tartare gratiné instead (“It’s very chic, David,” she insisted). 

Here are just a few of my favourite Julia Child quotes: 

"A party without cake is really just a meeting."

"You should never apologize at the table… in cooking you’ve got to have a what-the-hell attitude."

"If you muck something up, then you should change tack or cover it with a tasty sauce."

"Everything in moderation…including moderation.” 

"The only time to eat diet food is while you’re waiting for the steak to cook.” 

"Fat gives things flavor."

"With enough butter, anything is good."

"I always give my bird a generous butter massage before I put it in the oven. Why? Because I think the chicken likes it -- and, more important, I like to give it.” 

"If you're afraid of butter, use cream."

"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?"

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