Phil Robertson Quotes

I'm a really good cook. I bake a lot. I cook dinner most nights. I cook everything from Italian food to Mexican food. But if I'm going to some place and it's a potluck, I'm always the one to bring dessert!

I had a really good time with Martha Stewart, who also is somebody I really admire a lot. I've learned a lot from her and I think all of America has, about attention to detail and using fresh ingredients and making things beautiful and special.

Cooking is great, love is grand, but souffles fall and lovers come and go. But you can always depend on a book!

Patience is the secret to good food.

Good things come, and I'm not just referring to riding the buses.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

I love making cakes, and I'm good at it.

My mom taught me how to make grilled chicken, and I bake, too.

Baking is how you start kids at cooking in the kitchen. It's fun whether it's baking bread or cookies. With baking, you have to be exact when it comes to ingredients.

I believe that anyone can cook a great meal. Basically all you need to do is get your hands on some fresh ingredients and not be afraid to make a mess in the kitchen.

I love to eat, I love to feed people, and I'm a great cook. I joked with my friends that I wanted to write a book where desserts had to be extensively researched, since I have a terrible sweet tooth. My particular downfall is cake.

I have dreams of becoming a professional pastry chef and having a little bakery - that's how much I love baking. I love to cook in general, but my heart lies in desserts.

Good things, you can't rush into them.

You wouldn't know it but I'm no good at... cooking. My chef does that.

My mom was a great cook and great baker all her life.

I love cooking. I like to make lasagna - it's authentic Italian-style. I also do a great chicken recipe for a barbecue.

I can cook to please people, but it's quite conventional. I make a good sponge cake. I find it hard to follow recipes.

Now, I'm the most impatient person that ever walked the planet. However: for the best, you always wait.

I like to bake, so sometimes I do the desserts. I don't eat too much desserts, though, because I need to be able to move around on the court.

Desserts are my life - making them, eating them, and teaching others how to prepare them perfectly.

I love food and lots of my friends are chefs. I love dishes from my Russian-Polish Jewish heritage. I like to make a big pot of meat and vegetable soup, and for dessert it's anything with chocolate.

Food's not done until it yields something, maybe its soul or maybe just its secrets, and how long you're willing to wait for that to happen is a secret all your own.

I'm pretty proud of my pie crust. I think I've finally learned how to manhandle it just enough.

I remember being home alone when I was about 13 and making a souffle from a recipe in one of my mother's old cookbooks. I approached it in a very unafraid way, and produced a rather beautiful one.

I've always believed that pastry chefs are born, not made. They're patient, methodical, tidy, and organized. It's why I stick to the savory side of the kitchen - I'm far too messy and impulsive to do all the measuring, timing, and rule-following that pastry demands.