Inspiration For Your Holiday Meals

To get you in the mood for holiday cooking (and indulging), we gathered 15 of our favorite Julia Child quotes.

Cambridge has been home to many innovators, historical figures, artists, actors, scientists, professors, and chefs, but one of its favorite residents is undoubtedly Julia Child. From 1961 to 2001, the iconic chef, cookbook author and television personality called 103 Irving Street home. While living on Irving Street, her first book, Mastering the Art of French Cooking: Volume One was published. Shortly after the book’s release, Julia began filming the television series, the French Chef, in her Cambridge kitchen. 

While Julia is known for her delicious and approachable recipes, she is also remembered for her love of butter, quick wit and words of wisdom:

  1. You learn to cook so that you don’t have to be a slave to recipes.  You get what’s in season and you know what to do with it.
  2. Life itself is the proper binge.
  3. A party without a cake is just a meeting.
  4. I was 32 when I started cooking; up until then, I just ate.
  5. The only time to eat diet food is while you're waiting for the steak to cook.
  6. If you're afraid of butter, use cream.
  7. People who love to eat are always the best people.
  8. Usually, one's cooking is better than one thinks it is.
  9. To be a good cook you have to have a love of the good, a love of hard work, and a love of creating.
  10. The more you know, the more you can create. There's no end to imagination in the kitchen. 
  11. I think careful cooking is love, don’t you? The loveliest thing you can cook for someone who’s close to you is about as nice a Valentine as you can give.
  12. I enjoy cooking with wine, sometimes I even put it in the food…
  13. You don’t have to cook fancy complicated masterpieces, just good food from fresh ingredients.
  14. The thing about food is you’re a much happier person if you eat well and treasure your meals.
  15. Fat gives things flavor. 

Learn more about Julia Child here


Arc Angel, by Sebastian Lopez Duran

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