The 10 Best Things Julia Child Ever Said
Updated: Jul. 12, 2022Julia Child was full of wisdom both in and out of the kitchen. Here are some of the best life lessons you can learn from the queen of French cuisine.
Julia Child changed the world of cooking with her approachable take on French cuisine. Her world-renowned TV programs were unedited, giving viewers access to some of the messy mistakes that are often inevitable when cooking. A layer cake that falls apart, a pancake that doesn’t flip, an omelet gone rogue—she brushed each one off with grace and humor. As she put it, “The only real stumbling block is fear of failure. In cooking, you’ve got to have a what-the-hell attitude.”
Words of wisdom like these made her not only a wonderful teacher in the kitchen, but also a source of profound life lessons. And she served each with a dose of humor. So grab a stick of butter and put on your pearl necklace. Here are some of our favorite Julia Child quotes.
1. “I was 32 when I started cooking. Up until then, I just ate.”
Julia Child famously didn’t learn how to cook until her 30s, proving that it’s never too late to learn something new. Also, if you just want to eat, that’s OK, too.
2. “A party without cake is just a meeting.”
Ain’t that the truth? If you ever invite us to a party without a cake, consider yourself unfriended. And pie will not do.
3. “I think every woman should have a blowtorch.”
Her TV show began before the feminist movement, making this quote even more profound. Recommending power tools to housewives in the 1960s? We love it!
4. “People who love to eat are always the best people.”
Have you ever gone to dinner with a person on a diet? Not fun.
5. “It is hard to imagine a civilization without onions.”
According to Child, the flavor of onions blends perfectly into any dish (except dessert). Would civilization turn to chaos without onions? We don’t want to find out.
6. “With enough butter, anything is good.”
Her love of butter went against the mainstream attitude at the time. Most feared that butter would raise their cholesterol. Child was once again ahead of her time. Experts now advise that it’s fine in moderation (like pretty much everything!).
7. “Find something you’re passionate about and keep tremendously interested in it.”
Her passion for cooking made her an icon, and it all started as a hobby while she lived in France. She said you can never learn enough about the things you love.
8. “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?”
In a world of perfectly polished social media posts, a little imperfection is more than refreshing. She wasn’t afraid of making mistakes and always taught us to learn from them.
9. “I enjoy cooking with wine. Sometimes I even put it in the food…”
Feeling intimidated by a recipe? Make like Julia and pour a glass of wine (or two!).
10. “Just speak very loudly and quickly, and state your position with utter conviction, as the French do, and you’ll have a marvelous time!”
In other words, fake it ’til you make it. Doesn’t this make you want to throw on an apron and start ordering people around the kitchen? Add the before-mentioned wine and cake, and this does indeed sound like a marvelous time.
Inspired by: Provençale Tomato Sauce
Fresh tomatoes are the star of this sauce! The best time to make this recipe is when tomatoes are at the height of their ripeness during the summer. —Susan Bronson
Inspired by: French Bread
My kids love to help me make this delicious bread recipe. It's quite easy, and they enjoy the fact that they can be eating fresh bread in about two hours! —Denise Boutin, Grand Isle, Vermont
Inspired by: Cheese Souffle
No matter when I've made these soufflés, they have always been a success. Although I've never seen the centers start to fall, it's best to plan on serving them hot from the oven. —Jean Ference, Sherwood Park, Alberta
Inspired by: Cauliflower au Gratin
Count on this dish to make new vegetable converts. Whenever I serve it, people ask for the recipe. Sometimes I’ll substitute broccoli for all or half the cauliflower, and the green veggie tastes just as good! —Jacki Ricci, Ely, Nevada
Inspired by: Crepes Suzette
I like to serve this impressive treat at parties. The pleasant banana-orange flavor makes it wonderful for dinner or brunch. —Freda Becker, Garrettsville, Ohio
Inspired by: Salmon Mousse
I make these tempting little tarts frequently for parties. They disappear at an astonishing speed, so I usually double or triple the recipe. The salmon-cream cheese filling and flaky crust will melt in your mouth. —Fran Rowland, Phoenix, Arizona
Inspired by: Buche de Noel
If you’ve tasted a yule log sponge cake, you’ll love this version with fresh ginger and spices. The holiday stunner can be made ahead. —Lauren Knoelke, Milwaukee, Wisconsin
Inspired by: Quiche Lorraine
This classic quiche lorraine is ideal for a brunch. Try serving a wedge with fresh fruit of the season and homemade muffins for a plate that will look as good as the food tastes.—Marcy Cella, L'Anse, Michigan
Inspired by: Cassoulet
Wine lends a warm background taste to this take on a traditional French stew. The recipe feeds 10, making it a great option when you’re expecting guests—or wanting some leftovers for weekday lunches! &mdash Lynn Stein, Joseph, Oregon
Inspired by: Boeuf Bourguignon
I’d wanted to make boeuf bourguignon (beef Burgundy) ever since I got one of Julia Child’s cookbooks, but I wanted to find a way to fix it in a slow cooker. My version of is still rich, hearty and delicious, but without the need to watch it on the stovetop or in the oven. —Crystal Jo Bruns, Iliff, Colorado
Inspired by: Chocolate Mousse
A friend shared this rich velvety chocolate mousse recipe with me. I love to cook and have tons of recipes, but this one is a favorite. Best of all, it's easy to make. —Judy Spencer, San Diego, California
Inspired by: Lemon Tart
For a change from ordinary lemon bars, we added grated orange zest to both the crust and filling to turn the recipe into a lemon tart. —Taste of Home Test Kitchen
Inspired by: French Potato Salad
Here's a potato salad that has no mayo, so it’s perfect for outdoor picnics. Plus, it looks just as good as it tastes. —Holly Bauer, West Bend, Wisconsin
Inspired by: Classic French Buttercream
After trying a few buttercream frosting recipes, this easy vanilla buttercream frosting takes the cake with its unmatchable homemade taste. With a few simple variations, you can come up with different colors and flavors. —Diana Wilson, Denver, Colorado
Inspired by: Chicken in White Wine
This garlic chicken is fantastic over cooked brown rice or your favorite pasta. Don't forget a sprinkle of Parmesan cheese too. —Heather Esposito, Rome, New York
Inspired by: Julia's Stuffed Tomatoes
This simple treatment perfectly complements the fresh taste of tomatoes. Serve as a side dish to any entree or as a fresh summer appetizer. Mary E. Relyea - Canastota, New York
Inspired by: Soup au Pistou
During the last part of April one year, I picked what I had available in the garden. I found oregano, leeks, asparagus and rhubarb. This became the base for an essence-of-spring recipe. The rhubarb adds a citrus element, which is balanced by the nutty, earthy pistou. It is truly a layering of flavors. —Laurie Bock, Lynden, Washington
Inspired by: Meringue Case for Desserts
We love a dazzling dessert of meringue shells filled with sunny lemon curd. It’s sweet and tart, crunchy and fluffy. Top this lemon curd dessert with whipped cream and berries. —Kris Brill, Milwaukee, Wisconsin
Inspired by: Salad Nicoise
This salad makes it easy to eat what’s good for you. It’s versatile, so you can use asparagus in place of green beans and salmon instead of tuna, or add garden tomatoes. And if you follow the keto diet, you'll be happy to know this is a keto chicken salad. —Nick Monfre, Oak Ridge, New Jersey
Inspired by: Roast Chicken with Lemon
Whether it’s soaking in marinade or baking in the oven, this easy-to-prepare chicken allows ample hands-free time. —Jan Valdez, Chicago, Illinois
Inspired by: Homemade Mayonnaise
Pssst! Did you know America’s top-selling condiment and go-to dressing for chicken, tuna and potato salad can be prepared with a handful of everyday pantry items? This mayonnaise recipe will be a new favorite. —Taste of Home Test Kitchen
Inspired by: Apple Tarte Tatin
I like that this gingerbread delight is so deeply flavored and delicious. Served warm from the oven, a nice scoop of vanilla bean ice cream is definitely the icing on this cake. —Raymonde Bourgeois, Swastika, Ontario
Inspired by: Classic Ratatouille
This rich and flavorful ratatouille is the perfect salute to the harvest. Hearty and full of veggies, it fills the kitchen with the comforting aroma of thyme, onions and garlic. —Diane Trester, Sheboygan, Wisconsin
Inspired by: French Onion Soup
Enjoy my signature French onion soup the way my granddaughter Becky does: I make onion soup for her in a crock bowl, complete with garlic croutons and gobs of melted Swiss cheese on top. —Lou Sansevero, Ferron, Utah
Inspired by: Coq au Vin
My creamy chicken tastes like a five-star restaurant dish but takes only minutes and few ingredients to make. Use fresh rosemary. Trust me. —Sarah Campbell, Terre Haute, IN
Inspired by: Scalloped Potatoes au Gratin
What makes this the best out of all the cheesy scalloped potatoes recipes out there? I slice them extra thin and toss them in an amazingly rich sauce. Then, to make them the best ever, I sprinkle homemade bread crumbs on top—they get nice and crispy in the oven. Make room for these at all your family get-togethers. —Aria Thornton, Taste of Home Prep Cook
Inspired by: Vichyssoise
I serve this soup with a garnish of minced chives as Julia suggests. Now, I have to admit that cold soup really isn’t my favorite. But I can definitely see how it would be refreshing on a hot day. We needn’t tell Julia I served it warm, right? The soup itself is quite flavorful, despite its simple ingredient list. —Susan Bronson
