Lesley Nicol Quotes

I do not like a quiche with wet, undercooked pastry underneath, and that is that.

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.

I've learned how to make a nice souffle, a little mac and cheese.

I'm not a cook. I like to watch the Food Network, but I don't like to cook.

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

I'd like to learn how to cook. I've hauled around this big, old, heavy Martha Stewart cookbook in my suitcase to Cape Cod, L.A., Paris. I don't know what possessed me.

I am putting real plums into an imaginary cake.

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 started cooking when I was about 10. I have memories like when I was 6 or 7 with my mom, and when I was 12 I started getting real serious about cooking.

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

Because I've done a lot of television, I'm sort of a generalist. I'm not a pastry cook, but I've had to learn a certain amount about it. I'm not a baker, though I've had to learn how to do it. I'm sort of a general cook.

I'm not a cook. I don't think I ever will be.

I'm a sweet eater. I love lemon pie and sweet potato pie.

I love to cook. I could never give that up.

I respect anybody that cooks. I know how hard it is.

I'm the chocolate chip cookie king of the world.

I've always been hooked on baking.

I started cooking around 9 years old. I would make crepes at home for my parents. By 15 years old, I had started my apprenticeship at a bakery.

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.

For baked goods where lightness is a prized attribute - almost all cakes, some cookies - it's important to start with room-temperature butter.

I enjoy cooking, but I don't know... I just don't think I have enough skills to teach other people.

In baking, cooks need to understand ingredient ratios.

I love making apple strudel.

I love roasted pecans. I'll make a sort of granola with the roasted pecans, turn that into a super nutty pie crust, and top that with apple-syrup pudding and top that with cooked custard and maple syrup.

Cooking is physical; it's easier to learn than playing golf. You chop food, you pan fry it - what else is there to it?