Hugh Jackman Quotes

You don't have to stick with these recipes. They're guides. As I say, they're a way in. Have fun with them. It's an easier way to cook in a busy life, once you get the hang of it.

I love making healthy lean foods delicious - that's an art!

One of the things I do as a food writer is to take a classic recipe made with meat, look at it a whole lot, and tinker with it according to my taste.

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.

For Sunday breakfast, I make orange and ricotta pancakes, crepes and eggs. You know men, we usually go for breakfast because it's the easiest thing to cook and then we try to make it seem fancy.

No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

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.

Most cooks try to learn by making dishes. Doesn't mean you can cook. It means you can make that dish. When you can cook is when you can go to a farmers market, buy a bunch of stuff, then go home and make something without looking at a recipe. Now you're cooking.

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

I love the challenge of thinking about how we might approach a bowl of cereal. People are getting so involved in foodie culture and becoming more educated about their food, and yet it can be really simple to do something that's so good for you.

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.

I love a good challenge of looking with new eyes at a tried and true recipe in my recipe Rolodex.

If you could make a pudding wi' thinking o' the batter, it 'ud be easy getting dinner.

A recipe has no soul. You, as the cook, must bring soul to the recipe.

Cuisine Nouvelle was just a concept, and one which, crucially, the English managed to get wrong. I mean, if you run a restaurant, you've got to feed people, not make pretty little pictures on plates to make up for your lack of ability.

After opening my first restaurant in 1969, one of the regular customers suggested I write a cookbook, so I did. Then another. After my 12th one, I started to feel stale.

While you can have the cult of the celebrity chef, the food still must taste good.

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.

The secret of good cooking is, first, having a love of it… If you’re convinced that cooking is drudgery, you’re never going to be good at it, and you might as well warm up something frozen.

I love almonds as a snack, and in the morning, yogurt is a fantastic go-to. Sometimes I mix them together.

Have you ever spent days and days and days making up flavors of ice cream that no one's ever eaten before? Like chicken and telepone ice cream? Green mouse ice cream was the worst. I didn't like that at all.

It's the only dish I serve my craziness for color in.

When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.

For me, thats one of the important things about cooking. What was good enough yesterday may not be good enough today.