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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
"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
"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
"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 love poking fun at myself. I have a rather mean sense of humor."
Humor
"I like television. I still believe that television is the most powerful form of communication on Earth - I just hate what is being done with it."
Being
"My college degree was in theater. But the real reason, if I have any success in that milieu, so to speak, is because I spent a lot of years directing, I spent a lot of years behind the camera."
Success
"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
"A lot of food shows need only to tempt. Some food shows only need to inspire, to empower. And there are a lot of shows that do that."
Food
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"Murder is commoner among cooks than among members of any other profession."
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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
"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."
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
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