Johnny Mathis Quotes

I love cookbooks. I collect them.

I love to cook. I spend weekends reading cookbooks - it's really my relaxation.

I've got around 400 cookbooks.

I love cookbooks, and I have a ton. I have shelves of cookbooks.

I've always been a great collector and lover of cookbooks.

I just love to look at cookbooks, it's almost like they're comic books for me. I can't look at them before bed; it gets me too excited.

I love to cook and read books.

I've read hundreds of cookbooks. For my money, they are the bird.

I have always read all the latest cookery books and magazines, from all over the world.

There was an extensive collection of cookbooks in the well-stocked library, and he took to pouring over these in the evenings.

Recipes are overrated.

First and foremost I am a chef, whether behind the stove at one of my Northern California restaurants or for the past 15 years in front of the camera on my Food Network cooking shows. Creating new dishes and flavor combinations that bring cooks and our restaurant guests pleasure is my job and I love it.

I use other cookbooks for inspiration. I must say I tend to cook from my own cookbooks for parties.

The way to entice people into cooking is to cook delicious things.

I cook everything from Italian to Cajun food. I have now mastered the roux for gumbo. I love cooking.

I've learned how to make a nice souffle, a little mac and cheese.

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't cook the same way I did 40 years ago, but the technique remains. And that's what the student needs to learn: the technique.

I looooove cookbooks. I cook a lot when I'm pregnant.

I love cookbooks for completely different reasons. I love 'The Harry's Bar Cookbook' and Marco-Pierre White's 'White Heat' for their feel. For pure learning, Gray Kunz wrote a great cookbook, 'The Elements of Taste', published in 2001. The first time I read Charlie Trotter's, the Chicago chef's first cookbook, I was blown away.

If I wasn't an actress, I'd like to cook. I'm pretty obsessed by it. Rome was great in that sense, going to amazing cookery bookshops. No wonder their food is good because the quality and wide range of their produce is so good. It's not fair, really.

I do like to cook; I'm sort of a mad scientist in the kitchen.

I wanted to write about what we were doing at the French Laundry, the recipes and the stories.

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.

I have strong feelings about cookbooks because I am a lover of them and student of them and devourer of them and collect them. I find them to be a great source of inspiration. When I was a cook and not making much money, I always used to spend most of what I had on cookbooks.