Samin Nosrat Quotes

You don't have to love cooking to cook, but you have to do more than love baking to bake. You have to bake out of love.

I fell in love with pastry because I felt I could be much more creative. It's precise, and you don't have to kill anything.

Since I was about seven, I've loved cooking. I'd wake up at five in the morning and make cinnamon rolls and all these different things.

I just love to bake chocolate cakes and anything unhealthy. It makes me very popular.

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'm passionate about anything I align myself with. You want to talk about chocolate chip cookies? I'm not going to open a chocolate chip cookie store, but I will talk your ear off about it.

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.

I make a mean pecan pie, and I have a great recipe for pralines - also using pecans. Pralines take a lot of patience, and patience is a must in the duck blind as well as in the kitchen. Good things come to those who wait.

Sunshine Cake is just a fun hobby thing. That's about it.

Lovingly crafted and super-creative cupcakes are not exactly on tap in my household after a full day at work, and I do not blame my mother for a second that they were not on tap in hers, either.

No great pastry chef has sweet teeth.

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

Since I was a kid, baking has been part of my life.

It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that everything you see is related to pastries.

Growing up, I loved looking at the photos in my mother's old Betty Crocker cookbook: the chocolate cakes, the cookie house, even the cheese balls and fondues.

The first year was like icing. Then the cake started to show through.

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'm known for my desserts.

My grandchildren love cooking, and it doesn't have to be sweet things.

Oh my God, I love 'Bake Off!' I absolutely love it. It's amazing.

I don't really cook.

My grandmother taught me how to make the basic pate brise pastry crust when I was young. The one thing I learned simply by eating her endless variations on delicious tarts for dinner every night is that this dough can be used for just about anything - sweet or savory.

I went to culinary school to eat.

I think baking's far easier than cooking, and because of that, it's more approachable.

I use my mind. I set up blocks. I wait for things to open. I time up things. I use a lot of skill catching the ball.