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Find something you're passionate about and keep tremendously interested in it.
Find something you're passionate about and keep tremendously interested in it.
Find something you're passionate about and keep tremendously interested in it.
Find something you're passionate about and keep tremendously interested in it.
Find something you're passionate about and keep tremendously interested in it.
Find something you're passionate about and keep tremendously interested in it.
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Julia Child:
It's so beautifully arranged on the plate - you know someone's fingers have been all over it.Julia Child:
In my generation, except for a few people who'd gone into banking or nursing or something like thatJulia Child:
You learn to cook so that you don't have to be a slave to recipes. You get what's in season and youJulia Child:
I think one of the terrible things today is that people have this deathly fear of food: fear of eggJulia Child:
Animals that we eat are raised for food in the most economical way possible, and the serious food pJulia Child:
When I got to France I realized I didn't know very much about food at all. I'd never had a real cakJulia Child:
I found that the recipes in most - in all - the books I had were really not adequate. They didn't tJulia Child:
In the 1960s, you could eat anything you wanted, and of course, people were smoking cigarettes andJulia Child:
In the 1970s we got nouvelle cuisine, in which a lot of the old rules were kicked over. And then weJulia Child:
I had my first French meal and I never got over it. It was just marvelous. We had oysters and a lov