Ingredient Combinations Quotes

I love to cook, and I've just gotten more and more into it over the years, just because it's the best way to stay creative.

My mother was creative in the kitchen.

I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.

I remember loving food tech because of the precision and the creativity, the weights and measures, the tiny glimpses of flavour.

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 would try doing a dish 30 different ways.

I find cooking very therapeutic. As a creative person, I relish cooking because it's such a creative process. You can cook anything out of anything.

I do like to cook; I'm sort of a mad scientist in the kitchen.

I think in the end there are only 20 or 30 tenets of basic cooking. It's going at perhaps the same issue from different angles, from different points of view, from different presentation styles, that really makes things sink in and become embedded.

First of all, I can't really claim to be a great chef.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

Cooking is a philosophy; it's not a recipe.

I cook more theoretically than I do practically. My job is creative, and in the kitchen, the biggest part of my creativity is theoretical.

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'm a terrible cook, but I make very good lobster salad.

Cooking is an expression that crosses boundaries.

I'm a home cook, and I'm constantly embarrassed by twentysomethings who really do know the mechanics of cooking. How to build a sauce.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

You are defined by your ingredients, by the way you touch them, by the flavors you draw from them.

I'm really boring. I think about cooking all the time. I have a little book, so when I go out or see something, I jot it down and try to include it in a recipe or do a variation of it. I even have a notepad by my bed, which is usually saying we're running out of mango chutney.

Your idea of that dish has evolved, and if you're a cook, you can start thinking in different ways about it, maybe even a different way than I think about it.

I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it's the chicken on top of a Cobb salad or the topping on a savory casserole.

Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore.

When I first started cooking, I was very much an intuitive cook when it came to taste, but that didn't mean I didn't want to know why some things worked and why others did not. My interest took me to culinary school.