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"My first book is really about heat. That book, for me, was an exploration of heat as ingredient. Why we don't talk about heat as an ingredient, I don't quite understand, because it is the common ingredient to all cooking processes."
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"I was 32 when I started cooking; up until then, I just ate."
Author Name
Personal Development
"Cook ingredients that you are used to cooking by other techniques, such as fish, chicken, or hamburgers. In other words be comfortable with the ingredients you are using."
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Personal Development
"Jennifer Anne had prepared some complicated-looking recipe involving chicken breasts stuffed with sweet potatoes topped with a vegetable glaze. They looked perfect, but it was the kind of dish where you just knew someone had to have been pawing at your food for a long while to get it just right, their fingers all in what now you were having to stick in your mouth."
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Personal Development
"I don't believe in low-fat cooking."
Author Name
Personal Development
"I sometimes think the chef end of cooking is not the real end of cooking. Cooking is all about homes and gardens, it doesn't happen in restaurants."
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Personal Development
"I don't like gourmet cooking or "this" cooking or "that" cooking. I like good cooking."
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Personal Development
"Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on."
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Personal Development
"I just get all jacked up when we start cooking."
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Personal Development
"I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys."
Author Name
Personal Development
"I'm a homebody, I'd rather be in the kitchen cooking than hanging out in a bar."
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"I kept thinking, 'Somebody has to make a food show that is actually educational and entertaining at the same time... a show that got down to the 'why things happen.' Plus, I hated my job - I didn't think it was very worthwhile."
Food
"For me, it was kind of like going into the military or something. And anybody - any male - who has ever worked in a French kitchen knows what I am talking about when I say that."
Kitchen
"I looked for a very long time, knowing that it had to happen, but it took me a long time to find someone with the same background and whatnot and I finally found him."
Time
"I had kicked around the idea for Good Eats when I was directing commercials."
Idea
"So I quit my job and went to the New England Culinary Institute for the full two years and worked in the restaurant industry after that until finally I thought I had a grasp on what I needed to do what I do."
Thought
"Take ice. Ice is fascinating to me. Ice is the one thing in our world that went from an agricultural product to being manufactured."
Being
"I can't talk about anything or write about anything if I don't understand it. So a lot of the stuff that I go through and a lot of the time that I spend is understanding."
Time
"I love poking fun at myself. I have a rather mean sense of humor."
Humor
"I have nothing but sympathy for the people who are forced to work with me. I'm better now at picking out those that want to play that game with me, and those that don't."
Work
"Although I don't take myself very seriously, I do take my work extraordinarily seriously."
Work
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