Alain Ducasse Quotes

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.

When you have good ingredients, cooking doesn't require a lot of instruction because you can never go very wrong.

The first meal that I learned to make was scrambled eggs.

On TV, I really try to go back to the basics and break down a recipe until it's very easy.

I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones.

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

Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.

At home in Devon, my wife Jessica does a huge proportion of the cooking - I do the basics. My timing is extremely good, particularly when it comes to vegetables, perhaps because in my work, timing is everything. I know exactly what fits into a minute when broadcasting, and I apply the same to carrots.

Nobody has money right now. And eating is very important, but it doesn't need to be expensive. And to make - it doesn't need to be fancy, as long as it's fresh and simple. The simpler it is, the more fancy it actually comes out tasting.

If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

Know you food, know your farmers, and know your kitchen. Start building up your larder! We don't even use that term any more.

But for the time being, I've only learned one cake recipe and how to make scrambled eggs.

You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.

My goal in 'Live to Cook' is to make great food more approachable for home cooks.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

Organize yourself so you aren't struggling to shop at the last minute. When you have real food, it's very easy to cook.

I wouldn't exactly call it 'cooking' but I can make noodles. That means I can boil water, put the pasta in and wait until it's done.

I am a very simple cook, I just do the minimum amount. I'm mostly a vegetarian, so I just steam a lot of vegetables.

I'm a girl, and I'm a cook- I just like to cook, and I don't like to worry about the distinctions. We're just supposed to make good food.

The best advice for building up confidence in the kitchen - start small. Don't go after the super intense Julia Child coq au vin recipe. Pick something simple and tackle it.

Every man must know how to cook; this is the first thing that we are taught back home.

Everybody can cook. You don't have to do anything fancy. You can do a nice antipasto spread with sardines, anchovies, some meats, marinated vegetables, fruits, cheese, nuts, and crackers.

The most followed chef is Delia Smith. She is my age and doesn't try to be entertaining, she encourages people to learn the basics.

I make egg whites... that's about it.