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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 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
"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
"I had kicked around the idea for Good Eats when I was directing commercials."
Idea
"My feeling has always been that 'Good Eats' would have never happened had it been left to a committee."
Committee
"Recipe writers hate to write about heat. They despise it. Because there aren't proper words for communicating what should be done with it."
Hate
"I'm going from doing all of the work to having to delegate the work - which is almost harder for me than doing the work myself. I'm a lousy delegator, but I'm learning."
Work
"I love to have battles of the wits with people that can dish fast and dirty - and it leads to problems occasionally, 'cause I can sound mean without attempting to be mean."
Love
"Although I don't take myself very seriously, I do take my work extraordinarily seriously."
Work
"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
"The problem is I am both a procrastinator and a power junkie, so I am very frustrating to work with."
Power
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"Murder is commoner among cooks than among members of any other profession."
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."
Author Name
Personal Development
"Cooking is actually quite aggressive and controlling and sometimes, yes, there is an element of force-feeding going on."
Author Name
Personal Development
"I'm a homebody, I'd rather be in the kitchen cooking than hanging out in a bar."
Author Name
Personal Development
"Once you understand the foundations of cooking - whatever kind you like, whether it's French or Italian or Japanese - you really don't need a cookbook anymore."
Author Name
Personal Development
"A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight."
Author Name
Personal Development
"I just get all jacked up when we start cooking."
Author Name
Personal Development
"I was 32 when I started cooking; up until then, I just ate."
Author Name
Personal Development
"I don't believe in low-fat cooking."
Author Name
Personal Development
"I'm obsessed with cooking shows, even though they make everything look so easy when it isn't."
Author Name
Personal Development
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