Cookbook Writing Quotes

I'd love to own a bakery at some point. My grandmother could help me run it - she is an amazing baker! I'd also love to do a cookbook.

I've been thinking about a cookbook. I've been making notes and promising myself I'll do it some day. I have an idea for a cookbook and music together.

The problem for cookery-bookery writers like me is to understand the extent of our readers' experience. I hope have solved that riddle in my books by simply telling everything. The experienced cook will know to skip through the verbiage, but the explanations will be there for those who still need them.

I think it's important if you're going to write a cookbook, it should sound like you talking - it should be things you actually believe, otherwise I'm not interested.

After opening my first restaurant in 1969, one of the regular customers suggested I write a cookbook, so I did. Then another. After my 12th one, I started to feel stale.

I think every young cook wants to write a book.

One of the problems with writing a cookbook is that recipes exist in the moment.

And one of the reasons that I wrote the cook books was so that I could be at home more than being on the road.

I'm a huge cook! I'm actually trying to write my first cookbook. I make an Indian-spice Bolognese and serve it over pasta. It's a combination of flavors that people aren't used to.

It's so tedious writing cookbooks or writing the recipes because I've never been much of a measurer. But to write a book, you have to measure everything.

The 'Momofuku Milk Bar' cookbook is rather technical. I wanted it to feel like you were walking into the doors of our kitchen, it was your first day at work, and we were going to teach you everything.

I would love to do a cookery show and cookery books. I'm not a professional cook, but I can definitely cook. I know the difference between good and bad cooking. I mean, when I was in 'Big Brother' I was the glorified cook of the house, so if I got offered my own show - then why not?

Taking dishes straight off the restaurant's menu and putting them into a cookbook doesn't work, because as a chef you have your own vision of what your food is, but you can't always explain it. Or you can't pick recipes that best illustrate who and where you are and what you're doing. And if the recipes don't work, you don't have a book.

I think that I had a very clear vision when I started writing cookbooks what I wanted it to be, and that you would open the book, that you would look at the photograph and go, that looks delicious. And then you would look at the recipe and say, I can actually make that and I can make it with ingredients I can find in the grocery store.