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Martin Yan

"So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out."

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"So when I do Chinese cooking, I mix everything together, then the kids have to eat their vegetables. They won't have the patience to pick them out."

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Amber Hurdle

"I was 32 when I started cooking; up until then, I just ate."

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Amber Hurdle

"Actually, I'm happiest in Williams-Sonoma in New York. That's a wonderful cooking store."

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Amber Hurdle

"I'm obsessed with cooking shows, even though they make everything look so easy when it isn't."

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Amber Hurdle

"I have a cooking show that's coming on that I did in Albany. It will be on The Cooking Channel."

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Amber Hurdle

"The secret is to cook the aubergines the day before and let them dry of all the oil they drank in cooking. When you cook aubergine, they eat a lot of oil. It can be very heavy."

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Amber Hurdle

"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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Amber Hurdle

"Murder is commoner among cooks than among members of any other profession."

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Amber Hurdle

"A measuring jug is also vital when cooking rice, as this is always measured by volume rather than by weight."

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Amber Hurdle

"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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Amber Hurdle

"I have a lot of cooking tools. In fact I have a whole drawer full of knives. Cooking tools, especially cutlery, are my toys."

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Martin Yan
"You can do almost anything with soup stock, it's like a strong foundation. When you have the right foundation, everything tastes good."
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Martin Yan
"Well, you know, if you get into the profession because you think you can make a lot of money, you can never become successful."
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Martin Yan
"A lot of people don't enjoy their job, they may even hate it, but I am lucky enough to be able to make a living through my passion."
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Martin Yan
"I think a lot of times it's not money that's the primary motivation factor; it's the passion for your job and the professional and personal satisfaction that you get out of doing what you do that motivates you."
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Martin Yan
"I normally don't eat junk food."
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Martin Yan
"At thirteen, when I arrived in Hong Kong after leaving China, I made a living by working in a restaurant."
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Martin Yan
"When you enjoy what you do, work becomes play."
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Martin Yan
"The only thing that counts is if you know how to prepare your ingredients. Even if with the best and freshest ingredients in the world, if your dish is tasteless or burnt, it's ruined."
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Martin Yan
"I also have a lot of preserved foods, things that will keep for a long time like dried fish, seaweed or lotus seed."
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Martin Yan
"As long as the food is well prepared and not overdone, I think it tastes good. It doesn't matter if it's Chinese, Japanese, anything."
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