Good cookery is not an extravagance but an economy, and many a tasty dish is made by our Continental friends out of materials which would be discarded indignantly by the poorest tramp in Whitechapel.
I believe in the magic of preparation. You can make just about any foods taste wonderful by adding herbs and spices. Experiment with garlic, cilantro, basil and other fresh herbs on vegetables to make them taste great.
Hopefully people will be inspired to cook. It's my mission to persuade people not to be afraid of cooking.
The album 'Kelis Was Here' sucked the life out of me, and so I went off and studied to be a Cordon Bleu chef. What's great about food is that it's less about who you know and what you look like, and more about if you're any good.
I don't know if I am a good cook, but I am a dedicated cook.
The last time I celebrated a special occasion, I hashed together a paella with some chicken, some frozen veg, long-grain rice, chilli and a shake of turmeric for colour - and it didn't disappoint.
Being a chef never seems like a job, it becomes a true passion.
Instead of going out to dinner, buy good food. Cooking at home shows such affection. In a bad economy, it's more important to make yourself feel good.
Cooking hasn't yet been accepted as the art form it is. It should be on the level with any of the other art forms.
If you're trying to make a recipe that you're not even going to bother tasting, you're doing something wrong.
A recipe has no soul. You, as the cook, must bring soul to the recipe.
I love to make pancakes and French toast - vegan, gluten free, sugar-free. And if it tastes good I'm the proudest person in the world.
Dining is and always was a great artistic opportunity.
I felt I'd earned the Good Housekeeping Seal when I designed an oval-shaped spaghetti pot, because spaghetti is long.
As a chef, I feel that it is my duty to make the most of what the earth gives us.
Part of being a really good chef or cook is being able to fix disasters.
Cooking is not a craft to get into for money. The money may come, or it may not. But you must get into it for the craft and the culture.
I became a cook so I could cook and tell stories in wacky ways.
They said you can't go to the moon. They said you can't put cheese inside a pizza crust, but NASA did it. They had to, because the cheese kept floating off in space.
Whoa!" he says with a smile. The wrinkles at the corners of his eyes deepen. "Chicken salad a la George Orwell!
Be a fearless cook! Try out new ideas and new recipes, but always buy the freshest and finest ingredients, whatever they may be. Furnish your kitchen with the most solid and workmanlike equipment you can find. Keep your knives ever sharp and - toujours bon appetit!
Cooking is an act of love, a gift, a way of sharing with others the little secrets -- 'piccoli segreti' -- that are simmering on the burners.
I think there are a lot of chefs in D.C. who have made D.C. what it is today. I am very respectful to them. I'm very admiring of what they've done.
For me, it's the unexpected and surprising combinations of produce that are the most exciting and lure me into the kitchen for a little bit of experimenting. Apples and sweet potatoes together? Who knew? Carrots with grapes? Okay. I may not be Julia Child, but I can do pretty well with a simple recipe and a lot of enthusiasm.
I'm a home cook and love to read about food, but I'm not trained as a chef. I'm just really into cooking and passionate about it.
