Ella Woodward Quotes

Cooking is about presenting flavors and other aspects of food in a way that makes best use of them and makes an engaging, satisfying meal. Taste necessarily comes into it along with technique. Some ingredients require cooking, cleaning or otherwise denaturing them, some are fine as they are.

Most people only use their griddles for pancakes, but you can sear vegetables like sliced zucchini or mushrooms, thinly sliced meats like chicken or pork, or thinly sliced fish or squid.

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

Being a chef never seems like a job, it becomes a true passion.

Not on morality, but on cookery, let us build our stronghold: there brandishing our frying-pan, as censer, let us offer sweet incense to the Devil, and live at ease on the fat things he has provided for his elect!

Cookery means…English thoroughness, French art, and Arabian hospitality; it means the knowledge of all fruits and herbs and balms and spices; it means carefulness, inventiveness, and watchfulness.

You can't fake being able to cook well.

To become a good cook is to know yourself, and I, at this point, know myself. I know myself, and I know the cook I want to be and the cook I am striving to be.

One must know combinations, one must have a true knowledge of food to be in the moment.

I always have a good quality extra virgin olive oil. A cheap quality oil will end up cheapening your dishes. And I love sweetening my dishes with maple syrup. It has a bit of a bitter kick at the end that works wonderfully in savory dishes.

My husband is the cook at our house. I can make dessert and salad, but I stay away from meals. He makes amazing omelets, fish, and grilled vegetables like Brussels sprouts and cauliflower.

Since truffle oil and caviar aren't always in the budget, learning to tweak and enhance just a few ingredients and flavor combinations can help you transform those ordinary ingredients into the extraordinary!

Once you know the fundamentals of cooking, then you don't need to follow a recipe - you just know what herbs go well or what meats, or what combination of what goes together, and then you can just branch out from there. But if there's something specific that I want to make, I work on the recipe and tweak it to my own.

I hate to sound cliche, but I understand why people love to cook. It's fun!

I believe in using fresh, high quality from-the-earth ingredients and cooking methods that protect the natural goodness and nutrients of foods, while always maximizing flavor and taste.

I love to cook. I make an award-winning turkey chili.

There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.

Are you casting asparagus on my cooking?

If I've gone to the market on Saturday, and I go another time on Tuesday, then I'm really prepared. I can cook a little piece of fish; I can wilt some greens with garlic; I can slice tomatoes and put a little olive oil on. It's effortless.

I really feel I have found myself as a chef. It's very clear to me what I want to do - and how it should taste.

It is a religious duty for those who cook to learn how to prepare food in different ways, hygienically, for the table, so that it may be eaten with enjoyment.

I don't know if I am a good cook, but I am a dedicated cook.

I learned so much from 'Iron Chef' about ingredients, about the courage to put yourself out there.

I grew up in a house where I was a spectator to the sport of cooking. In that way, I just learned so much about what it really takes to make food.

Use spices for flavor in food rather than adding a bunch of oils, fats, or sauces.