Bhumi Pednekar Quotes

I love using hummus as centerpiece and then making different containers of vegetables for fun dipping.

Canned chickpeas have terrific range, which is why I make sure I always have at least a can or two lying around at home. They puree easily into a smooth and creamy hummus or crisp into crunchy little nuggets as a component of a sheet tray dinner.

The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.

Greek yogurt with some olive oil stirred in can transform many dishes.

In recent years, I've been writing because I'm fortunate enough to work in the world of food television, to travel and taste and learn about cooking from the best chefs in the business.

It's all about salsa with grain chips, tofu, turkey slices, hummus, and coconut water.

I've got around 400 cookbooks.

I'll eat anything. I love food in general. I love traditional Mexican, carne asada. Just meat, beans, rice, and some good salsa.

I have always read all the latest cookery books and magazines, from all over the world.

The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.

My favorite animal is steak.

Kibbeh comes in all forms, but most feature bulgur and meat.

When eating out while on tour, a great place to get vegetarian food is Thai restaurants, as they have lots of options. I absolutely adore salad and vegetables - I will eat salad until it's coming out of my ears. Although I think it's great in any form, my particular favourite has to be beetroot salad.

If my cuisine were to be defined by just one taste, it would be that of subtle, aromatic, extra-virgin olive oil.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

A favorite cooking method? I'm a fan of all of them! Anything that gets a pile of random ingredients into a cruelty-free dish works for me!

What makes cookbooks interesting is to find out about the people and the culture that invented the food.

What makes maftoul worth celebrating is that it's so easy and forgiving to cook.

I love writing about monsters and food.

Real nutrition comes from soybeans, almonds, rice, and other healthy vegetable sources, not from a cow's udder.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

Vegetarians are cool. All I eat are vegetarians - except for the occasional mountain lion steak.

I love to cook and I've cooked a lot of Bulgarian food over the years.

Meat is expensive. And who said you have to eat meat every single day! Eat eggplant!

I love salads and vegetable sandwiches.