Delia Smith Quotes

I think baking is very rewarding, and if you follow a good recipe, you will get success.

I'm bad at baking.

For baked goods where lightness is a prized attribute - almost all cakes, some cookies - it's important to start with room-temperature butter.

I am an indifferent cook, but I can make pie.

I have a good collection of cookery books. This is not so much because I like cooking, but because I like eating.

I myself am not particularly interested in restaurant cooking. I don't really want to learn how to make a napoleon. I'd much rather learn how to make a very good lemon cake, which you can make in your own home. I like plain, old-fashioned home food.

If you don't have the confidence in baking, commit to making the recipe three times. The first two, do it exactly the way I've told you to make it. Twice. The first time you'll screw it up. The second time it will come out pretty good, and then the third time, make your adjustments.

I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!

If I know somebody is coming 'round, it is incredibly difficult for me to work because I'm waiting for this interruption - even the children's comings and goings are interruptions. Cake-making is a good way of coming out of that space.

I might cook occasionally, but I'm not a good cook. That's not my passion.

I had a really good time with Martha Stewart, who also is somebody I really admire a lot. I've learned a lot from her and I think all of America has, about attention to detail and using fresh ingredients and making things beautiful and special.

I like to make pies. That's kind of my new obsession - peach, blueberry, apple, strawberry. I make a really good pumpkin pie with real pumpkin.

Few people know this about me, but I love baking pies.

I have a crusade against fondant, also shortening. There's no reason why wedding cakes can't taste good if you know what you're doing.

But since you're asking me, I'll tell you my opinion: all cornbread is authentic, as long as it's good, hot, and made with love and fresh ingredients.

Sure, you can mix the flour, baking soda, salt, shortening, and the whole nine yards, but why wouldn't you just pull out a box of Bisquick?

I'm so glad I'm not a dentist. How many times does someone say, 'Oh, Doc, it felt so good when you were drilling my teeth'? Never. But when you give someone a wonderful cookie, you put a little of yourself in, and you see someone's face light up - that's immediate approval.

I've learned how to make a nice souffle, a little mac and cheese.

I don't know how to cook, but I do know how to bake.

I love making cakes, and I'm good at it.

I love to bake! I have a huge sweet tooth, and I love to make things like zucchini muffins, you know, anything decadent like that. And I stand by the claim that chocolate can be good for you! I love having a good piece of dark chocolate, one that's 70 percent or more cacao.

I was good at math and science, and I got lots of degrees in lots of things, but in a parallel universe, I probably became a chef.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

The film is made in the editing room. The shooting of the film is about shopping, almost. It's like going to get all the ingredients together, and you've got to make sure before you leave the store that you got all the ingredients. And then you take those ingredients and you can make a good cake - or not.

You can't make a souffle rise twice.