Rachel Khoo Quotes

My mom's cooking was all about comfort, flavor, and plenty of butter. It was so hearty.

When I am up in Paris then the restaurant which has remained my favourite for the past decade is Guy Savoy. The menu is huge, sophisticated and very creative but I keep to simple choices.

Steak and its accompaniments - wine, vegetables, potatoes and generous desserts - is a primal source of pleasure to which many people can relate.

Give us this day our daily taste. Restore to us soups that spoons will not sink in and sauces which are never the same twice. Raise up among us stews with more gravy than we have bread to blot it with Give us pasta with a hundred fillings.

I love French stuff. Mmmm, french fries.

Good bread and good butter go together. They are one of the perfect marriages in gastronomy, and they never fail to cheer me.

We must have a pie. Stress cannot exist in the presence of a pie.

Bread pudding makes me weak. I have been known to be moved to tears by cookies and ice cream, and ribs are a spiritual experience for me.

I'm not advocating we should all be back in the kitchen and cooking all the time, because life's too short and we've got more interesting things to do. But to rediscover the intense pleasure of making a cake and putting it down on the table is ridiculously satisfying, out of all proportion to the work.

The one thing I could do with my eyes closed is my Grandma's schnecken.

Food from Quebec is not known to be amazing. Actually, even though you can eat really, really well in Montreal, it's crazy. It's one of the best cities I eat in, but typical Quebec food is like food from people that work in the woods. It's potatoes, meat and sauce.

I like to eat cheese out of a bowl everyday.

You can't go wrong with relatively simple comfort food. It's also about ease. Some cook to impress. I cook for people to enjoy the food.

I am in love with my La Cornue custom-made stove - it's a dream to use and my favourite part of the kitchen.

Confit is the ultimate comfort food, and trendy or not, it is dazzling stuff.

I couldn't live without butter. Butter is probably my single favourite food.

My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.

I'm not very into pastas or heavy foods like meat, but pastries, especially if they come from a really nice French bakery, I go crazy over! I try to allow myself those little treats in the morning for breakfast, then I have a lighter lunch.

Life is too short not to have pasta, steak, and butter.

My food, I think, is big. It's aggressive, it's aggressively seasoned, and it's hearty.

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then you'll win them over.

Dad was a baker, and we lived above the bakery, so I was always popping down to have an apple pie or a doughnut or a custard or gypsy tart: I had a very sweet tooth, and I think that that was what got me into doing what I do now.

Holiday food is rich and indulgent. Going-home-to-see-family food is richer and even more indulgent.

The most beautiful thing in the world is my grandmother's apple pie.