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Animals that we eat are raised for food in the most economical way possible, and the serious food p
Animals that we eat are raised for food in the most economical way possible, and the serious food p
Animals that we eat are raised for food in the most economical way possible, and the serious food p
Animals that we eat are raised for food in the most economical way possible, and the serious food p
Animals that we eat are raised for food in the most economical way possible, and the serious food p
Animals that we eat are raised for food in the most economical way possible, and the serious food p
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Julia 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 lovJulia Child:
I was never a spy. I was with the OSS organization. We had a number of women, but we were all officJulia Child:
Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've haJulia Child:
As we say in the American Institute of Wine and Food, small helpings, no seconds. A little bit of eJulia Child:
I was going to be a great woman novelist. Then the war came along and I think it's hard for young pJulia Child:
I think careful cooking is love, don't you? The loveliest thing you can cook for someone who's clos