Cooking Approach Quotes

I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.

Italy itself has 21 different micro-regions. You go within each of those regions, there's even super-micro-regions; and the beauty is that when you go from place to place, although there's a common thread of pasta and joie de vivre - in the way that they approach their meals and the simplicity of cooking, celebrating more the product than the chef - there's still so much variety that as you go, it's always an exciting moment.

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.

I am not a fancy cook or an ambitious cook. I am a plain old cook.

How my parents are in the kitchen is a good indicator of their parenting style. Mum cooks for sustenance, wants to get in and out, the job done quickly. My Dad wants to prance around in the kitchen, create a curry - and a mess - and entertain everyone.

I don't believe in low-fat cooking.

I have a certain point of view, a certain way to plate food, certain ingredients that I like to use.

I went to L'Academie de Cuisine in Gaithersburg, Maryland, and I think French cooking is the basis for a lot of classical cuisine, a foundation of a lot of other cuisines. That said, it's not the only way to approach a cooking career.

My cooking style is simple, healthy, and very basic.

Just because you love to cook and you are good at in your home environment doesn't necessarily mean that you are cut out for competition. It is a different animal and requires you to approach cooking in a very different way.

I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.

I'm trying to keep my cooking approachable and accessible but with a little fun twist.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

My biggest challenge is cooking traditional French dishes, which usually require very specific techniques and methods. That's just not my style... I cook from the soul.

There are so many things that come into writing a recipe, and it's really important if you're writing for home cooks to be cooking like you are at home.

Talent in cooking can be described as skill, creativity, your instincts, how do you approach a problem.