Cooking Style Quotes

I'm not a particularly good cook. Part of it is that it is the kind of cooking anybody could do if they bothered. It's improvisational. I cook with whatever I have laying around.

In San Francisco, the majority of the restaurants are ingredient-driven. In New York, that is true as well, but there's also a greater focus on technique.

I'm yet to attack French cooking, you know, where it's intense, following recipes and stuff. I'm more of a 'make it up' kind of thing.

I'm a really emotional cook. Not violent, but I don't like someone coming in while I'm cooking. I'm notorious for themed dinner parties. The colour green, 'The Sopranos' last episode... any excuse. But if anyone arrives before I'm ready and walks through for a chat, I'm like: 'Just stand back. Stay there! In fact, just go - this is not for you.'

Of course, I will continue to share my favorite Southern recipes, just like my mama, grandmother and family shared with me over the years. And now, I'll be adding a little bit of a lighter touch to some of these wonderful dishes.

I'm good at anything that's country - biscuits, gravy, chicken-fried steak. Look at me, for God's sake. I cook what I like to eat.

I'm more comfortable weaving Indian flavors into American classics.

This is X-treme Chinese Cooking. X-citing, X-otic and X-traordinary.

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

Of the people who cook on television, I have admired people like Jacques Pepin, Julia Child, Mario Batali, Jamie Oliver and a few others because they are free of drama, display good taste and masterful technique, and use clear exposition to bring you up to speed.

I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'

My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.

I'm a rather crude cook.

I just grill chicken and make very simple cuisine.

Baking is too precise for me. I cook with a pinch of this or that.

I cook British food, but it doesn't mean I'm jingoistic about it. People can cook very good fusion food.

The filming happens in my home, and I cook like I do at home, on my home stove with my house pots and so on. That's who I am. I am very true to my real profile.

There's a battle between what the cook thinks is high art and what the customer just wants to eat.

I can still enjoy the foods I like I just eat much smaller portions now. And of course Ive had to give up that southern style way of cooking.

I am driven by ingredients. My Italian heritage and French training inevitably poke through as well, guiding my techniques.

My favorite kitchen was the Japanese and the Italian kitchen.

You don't call yourself the Demon Chef by being gentle. I am tough.

There's not much cooking in our household. We do a lot of raw food, so it's more about putting the right ingredients together to create something scrumptious.

Simplicity in preparation is the Italian way. Make easy dishes, and then you can elaborate the final preparation by decorating with vegetables or herbs or adding a dash of olive oil.

I'm a fairly traditional British cook, as my partner Cathy doesn't enjoy spicy food, although I like to experiment myself.