“ The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon Bleu always remained rooted in the dogma of French cuis… Bob Spitz
“ Rognons de Veau à la Bordelaise is simplicity itself to make; no different, essentially, from Poulet Sauté, and no different, especially, from Bifteck Sauté Bercy. In fact, making it that night felt l… Julie Powell
“ Once the leeks and potatoes have simmered for an hour or so, you mash them up with a fork or a food mill or a potato ricer. All three of these options are far more of a pain in the neck than the Cuisi… Julie Powell
“ Do you know ? You must, at least, know it- it's a cultural landmark, for Pete's sake. Even if you just think of it as the book by that lady who looks like Dan Aykroyd and bleeds a lot, you know it.… Julie Powell
“ Once in a great while, she was distressed by the way she looked. As she was rounding the bend to forty she would write to Avis DeVoto that whenever she read Vogue she "felt like a frump....but I suppo… Karen Karbo
“ Had she been a more instinctive, "natural" cook, she might have felt less compelled to parse each recipe, to tackle each one as though getting it right were a matter of life and death. Karen Karbo
“ Old age. I don't know when it really starts, and I'm not interested in finding out. Julia pretty much ignored the whole thing, and that may be the only real lesson there is for the end of our days. Ju… Karen Karbo
“ I discovered that when one follows the artist's eye one sees unexpected treasures in so many seemingly ordinary scenes. Julia Child
“ ...The more I learned the more I realized how very much one has to know before one is in-the-know at all. Julia Child
