Tom Weston-Jones Quotes

I'm a bit of a gourmet chef. I love cooking - mostly Thai food.

I cook everything. I love Mediterranean cooking, I love Asian cooking. I do lots of Japanese noodles.

I can make a mean Kachchi Biryani, and sometimes I bake it, too.

I cook Italian, Thai and Vietnamese, I've always liked to cook.

Turmeric or cinnamon? Nuts or raisins? The players may change, but the fundamentals of fluffy, fragrant pilaf are always the same.

I love to cook so much. I like to cook everything. I really like to eat my food.

I'm a pretty decent cook. I like to grill. I have a smoker that I love. I love me some steak. And I'll make a huge salad with a ton of vegetables.

Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.

My cooking is simply ingredients plus umami.

A recipe is a story that ends with a good meal.

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

I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.

I never shy away from herbs!

That's the beauty of risotto. You can make it any flavor you want. It's a great carrier.

Do you guys have any raw garlic?

Well, I have a lot of food references in my work.

I love restaurants, and I love cooking.

I did enjoy cooking, I still do really enjoy cooking - I make a nice salmon dish, and I'm a huge meat freak, so I love to bang a few steaks on the grill or pasta. Anything Italian, really.

I love food: biscuits and gravy, cheese grits, spaghetti and meatballs, chicken-fried steak with white gravy... but my favorite dish is my wife's beanie weenie cornbread casserole. It's so good. It sounds stupid, but if you eat it, it's heaven. Of course, it's only something you can eat if you've got a lot of money.

I make a really delicious eggplant and squash curry that's inspired by Vij of Vij's Restaurant, a great chef and restaurateur in Vancouver. I like to cook that dish because it's really simple, but the flavor is so pungent and intense that I feel like I'm a real chef whenever I create it.

Spices are very hot, very hip. I love spices. I've always loved the Mediterranean flavors.

I've always liked food, and I've always been interested in cooking and stuff like that.

The secret of food lies in memory - of thinking and then knowing what the taste of cinnamon or steak is.

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto.

Salsa verde is delicious with trout or most any fish.