Paul Hollywood Quotes

Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve that beautiful scorched crust.

You really can't go wrong. There's no bad New York pizza, as far as I know.

There's a pizza place near where I live that sells only slices. In the back, you can see a guy tossing a triangle in the air.

I am an indifferent cook, but I can make pie.

I always buy the smaller turkeys. On the pre-baste put pats of butter on the meat under the skin, put the skin back on, put a bunch of seasoning on the top, call it a day, put it in the oven. With a 10 - 12 pound turkey you are done in a couple of hours.

Comfort food is really anything you want at that time. That said, I really love Naple-style pizza.

You can't make a souffle rise twice.

Making pizza is a great job. All that kneading the dough - everything to do with cooking is wonderful, sensual.

Basting is evil. Basting does nothing for the meat. Why? Skin. Skin is designed to keep stuff out of the bird, so basting just lets heat out of the oven. That means the turkey will take longer to cook... so don't touch that door!

It's kind of crazy what I can do and what I can't do. It's simple things like rice and quinoa or salads, honestly, that I'm not great at. But I can make an osso buco that takes six hours.

Repeatedly opening the oven - or worse, taking out the turkey to baste it - slows down the momentum of cooking.

My favourite type of pizza is a Napoletana: tomatoes, mozzarella, and very few anchovies. It must have a thin base.

Always bake in the center of the oven. A pan placed too close to the bottom of the oven will receive more heat radiating from the oven floor, baking it faster from the bottom. The reverse is true of something baked on the top rack. Always bake in the center for the most even baking and browning all around.

Even when I make pizza, I make it from the scratch and prepare the dough.

For me, being Italian, I love pizza. Particularly from Naples. I am obsessed.

If the English had deep-dish pizza they could have kept their empire.

Of what value is a civilization that can't toast a piece of bread as ordered?

Even the most astute chefs seek out the assistance of Celine Labaune, owner of Gourmet Attitude, because they know they can rely on her keen senses and deep understanding of the truffle trade.

International rock star - gravy maker extraordinaire.

There is no body but eats and drinks. But they are few who can distinguish flavors.

Only that I insist upon your dining with us. It will be ready in half an hour. I have oysters and a brace of grouse, with something a little choice in white wines. Watson, you have never yet recognized my merits as a housekeeper. ~ Sherlock Holmes

I do feel that, generally, people will see me and go, "He knows where the good food is," which is an awesome correlative. It's an awesome simplification.

I am the MacGyver of cooking. If you bring me a piece of bread, cabbage, coconut, mustard greens, pigs feet, pine cones...and a woodpecker, I'll make you a good chicken pot pie.

Cooking is work that is traditionally done by working-class people. The work itself is not glamorous. It's repetitive, and it's a lot closer to factory work than art, whatever level you're doing it at. Certainly chefs are used to living like rock 'n' rollers to some extent, inasmuch as we get a lot of those fringe benefits without having to learn how to play guitar.

My definition of Man is, a Cooking Animal. The beasts have memory, judgement, and all the faculties and passions of our mind, in a certain degree; but no beast is a cook....Man alone can dress a good dish; and every man whatever is more or less a cook, in seasoning what he himself eats.