Prue Leith Quotes

I've seen cookbooks from lots of great chefs that have been disappointing. A book, to me, it has to have a story. Some of these people, they open a restaurant, and one year later, there's a cookbook. There's not much of a story yet.

I would like to, at some point, do a cookbook.

I write in the morning - and then I'm always experimenting and tasting recipes for the books.

I can take a lot of pride that I can launch cookbooks and there's an audience out there that supports that.

I'm always in the kitchen, cooking and experimenting - I love it. And every now and then I think, 'I should write a cookbook' or, 'I should write for food magazines.' And then I get drawn back to writing fiction again.

We can use all the scientific tools, but it will never replace the palate or the talent of the chefs who are in the kitchen.

I like that talented chefs are able to keep coming up with new ways of preparing food - it really is an art form.

It is not difficult now to make good food because we have sophisticated equipment and refined ingredients. Being innovative also helps you. It sets you apart from other chefs. But taste is king.

Oh, did I tell you I have a cookbook? I have a cookbook deal.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

I have real admiration for chefs who can maintain an edge and find new inspiration in their cooking after many years.

I would definitely be interested in doing a cooking show or something related to cooking, and I think probably most immediately, I would do a cookbook.

Now everybody thinks that once you do Top Chef, then 13 weeks later you're a chef. Nobody wants to learn to cook anymore.

I'm working on a second cookbook and am working on my love story, 'Black Heels to Tractor Wheels.'

I wanted to write a food book, but I'm not a chef or an expert on culinary matters, to put it mildly.

'Molto Mario' was the show that sparked my entire interest in cooking.

Chef's choice is my favorite. I'm super adventurous.

Growing up, my dad owned a restaurant in Washington, DC, and food was something I was passionate about. But when I finally got into it, I felt like it was so late in the game; that's why I worked seven days a week at Craft and Mercer Kitchen. I wanted to see how far I could take it.

I've been fascinated by the world ever since I read 'Kitchen Confidential' by Anthony Bourdain. I've watched 'Top Chef' and watched interviews with chefs on 'Charlie Rose'... I thought they're really intriguing characters, and they really encapsulate that tension between vision and commerce, art and commerce.

Get to know the Chef and you will start to enjoy dining out even more.

I started cooking when I was 18 years old, and now I have restaurants all over the world.

So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.

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 think every young cook wants to write a book.

A quarter century of running a restaurant - that's a long time to do one thing.