Alice Waters Quotes

Keep it simple in the kitchen. If you use quality ingredients, you don't need anything fancy to make food delicious: just a knife, a cutting board, and some good nonstick cookware, and you're set.

I've taught myself how to use good, fresh ingredients and to prepare them as simply as possible by cooking only to enhance their intrinsic flavors.

My cooking style is really simple. Not a lot of ingredients, but all good quality, so you don't have to do that much to them.

If you don't use good ingredients, the outcome is never going to be excellent. But if you buy the freshest ingredients that are in season, at their peak, and you cook with them, you can't really go wrong.

I don't like gourmet cooking or 'this' cooking or 'that' cooking. I like good cooking.

I like simple food, seasoned with just salt, pepper, oil and vinegar. Complicated food and complicated lives are never good.

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.

Over the years, I've found myself drawn more and more to simpler meals, to dishes that are focused, and to experiences that strip away the excess.

I don't have any specialties. Anything I cook, I just make it special.

I'm the joke of the family with cooking because I've never done it - primarily because I've been surrounded by people who are so good at it. Mum's brilliant. Boyfriends have always been good at it. I'm waiting for my inner chef to be released.

Simple ingredients, treated with respect... put them together and you will always have a great dish.

My husband is experimental, loves to cook, and is really good at it. If I do the cooking, I lose my appetite. Why is that?

The most successful food, I think, is food that both appeals to the super-sophisticated diner or foodie and to the lay diner at the same time.

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. Fancy ingredients or recipes not required; simple, made-up things are usually even better.

The key to a good meal is simplicity and the right seasoning.

If kids can learn how to make a simple Bolognese sauce, they will never go hungry. It's pretty easy to cook pasta, but a good sauce is way more useful.

Food is important to me, but I wouldn't say that I'm a gourmet. I don't like tricksy food.

One of the Sunday newspapers asked me to make my favorite dish, and they photographed me holding it in the kitchen. It was roasted salmon with roasted vegetables. That's not cooking; that's putting things in a pan. It looked quite nice, but I'm not saying it was good.

Italian food is all about ingredients and it's not fussy and it's not fancy.

No matter what the recipe, any baker can do wonders in the kitchen with some good ingredients and an upbeat attitude!

If I'm a great artisan of the kitchen, it's because I don't buy my sauces.

I like complicated dishes but also appreciate simple foods.

What you're going to be eating in the next year is decided by chefs. If the consensus is that pot-bellies are in next season, that's what's on your plate. And I think that's a good thing, because we know, obviously, about food.

I am huge on bold, strong flavors, and I think every aspect of a dish should be thoughtful, whether it's the chicken on top of a Cobb salad or the topping on a savory casserole.

The best advice for building up confidence in the kitchen - start small. Don't go after the super intense Julia Child coq au vin recipe. Pick something simple and tackle it.