Spontaneous Cooking 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.

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 cook, and I'm like, "a dash of this, a pinch of that." I cook with a lot of passion and instinct. So that's the hardest thing - to put an actual recipe together.

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.'

Basically, I go to the local farmer's market and decide to what to cook then, depending on what I find. Either my wife or I cook, and we usually finish a bottle or two of wine by the time we are done cooking and eating.

If you could make a pudding wi' thinking o' the batter, it 'ud be easy getting dinner.

The fact is that it takes more than ingredients and technique to cook a good meal. A good cook puts something of himself into the preparation - he cooks with enjoyment, anticipation, spontaneity, and he is willing to experiment.

I quite enjoy cooking but I'm not consistent. I can't follow the recipe book. If something goes well, I'll never make it again, which is completely stupid. It's a one-shot kind of deal.

I've never got on with recipes. Free yourself - throw them out!

For me, the food I like to make is the food I can enjoy all the time anytime. It's not too calculated or technical.

I never learned to cook, so I've got no rules. I'll put things together just because I think they belong together.

I'm like it's - it's like taking out whatever you have in your fridge and putting it in a bowl and eating it.

I'm a very improvisational cook. I sort of like to make things up as I go along. I'm quite creative in the kitchen.

I think people make it too systematic in a way, like it's a chemistry formula. Food is not like that; food is very forgiving. Connecting and making do with a lot of the food elements can be fun and exciting.

Sometimes I look up a recipe for chicken and tomatoes and end up cooking pork. The inspiration gets lost in translation.

I love to cook. My dad's a really excellent cook and his style is: Look in the fridge and make whatever there is with whatever ingredients you have and I like cooking like that, too.