Annie Besant Quotes

The best way to learn to cook is to do some serious eating.

It is important to experiment and endlessly seek after creating the best possible flavors when preparing foods. That means not being afraid to experiment with various ingredients.

I do a lot of recipe creation. Translation: cooking tempting dishes that must be eaten.

Almost any decent cook will make food by eye and taste. Virtually all of my family cooked that way.

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference.

First of all, I can't really claim to be a great chef.

People have all this interest in food. But for most people, it's a mystery how to prepare food. I wanted the knowledge cooks know: the in-your-fingers knowledge you get by doing it over and over.

Recently I've been doing risottos. Some of them have been amazing. Some of them, not all of them.

I love food and am very good at improvising when preparing it - it's a really creative experience for me.

What is cooking? 'Cooking' is a loose term. It's understanding energy or the lack thereof.

And I love to cook! I've impressed hundreds of women with my cooking. And they always come back for more.

Cooking is not difficult. Everyone has taste, even if they don't realize it. Even if you're not a great chef, there's nothing to stop you understanding the difference between what tastes good and what doesn't.

Some of the best cooks that I've cooked with, whether it's in New York or Chicago or even here in Philadelphia, are actually Ecuadorians. And there's something about their palates that really just inspires me, and has a really deep sense of flavor.

You don't have to be a chef or even a particularly good cook to experience proper kitchen alchemy: the moment when ingredients combine to form something more delectable than the sum of their parts.

I can cook really well. I started cooking as a kid, so I can fend for myself in the kitchen and even do a little gourmet action.

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.

Why not mix this and that? If soy goes well with fish, how come no one does beef carpaccio with soy? Why do we have such a taste and not another? It's all about culture. There is something, however, that I really don't like: bell peppers.

I liked to screw around in the kitchen when I was a kid. But I started cooking when I was 15.

Preparing food is one of life's great joys, but a lot of times, parents ask their kids if they want to cook with them and then tell them to go peel a bag of potatoes. That's not cooking - that's working!

Cooking is exactly like making music.

Cooking is about passion, so it may look slightly temperamental in a way that it's too assertive to the naked eye.

Chefs think about what it's like to make food. Being a scientist in the kitchen is about asking why something works, and how it works.

Between the ages of six and nine, my palette was taking shape as well as my identity as a chef. It was then that I learned the difference between salty, sweet, sour and even spicy.

Cooking is like painting or writing a song. Just as there are only so many notes or colors, there are only so many flavors - it's how you combine them that sets you apart.

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.