A Quote by Colonel Sanders

To me, my recipes are priceless. — © Colonel Sanders
To me, my recipes are priceless.
Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music.
My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.
I'm a fan of the hand-me-down recipes - friends, family, bake sales, community cookbooks - those are the recipes that have withstood the test of time and fed many hungry fans.
Everything is tested in my little kitchen. The recipes are mine and that's really important to me. When I do a cookery show I know these recipes really well, because every recipe I've ever published has been tested by my kids.
So many of the recipes that I come up with have a story. I'm a blogger. It flowed very naturally out of me, but I also knew this was a way to set my recipes apart. A, they are always using interesting ingredients but B, there is always a story behind it.
To me, nothing tastes more like summer than peach pie. I began collecting pie recipes from friends and family while I was still working on my first draft. As the recipes poured in, it was fun to try to match the pies to the characters in the book.
Memories, priceless. Well not really priceless, but there you go!
The thing with my recipes is, I don't have hours to faff about in the kitchen. My recipes are all 15, 20 minute, chop it up and stick it in the oven.
I often write into recipes techniques that I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
That being said, I often write into recipes techniques I learned in the restaurant kitchen. There are ways of organizing your prep and so on that are immensely useful. Those are woven into all the recipes I do.
I'm tired of eating your family's lousy, tasteless recipes," Dad said. "Tasteless recipes? My grandmother's rolling in her grave!" "It's from indigestion.
Just because I am a chef doesn't mean I don't rely on fast recipes. Indeed, we all have moments when, pressed for time, we'll use a can of tuna and a tomato for a first course. It's a question of choosing the right recipes for the rest of the menu.
Recipes are important but only to a point. What's more important than recipes is how we think about food, and a good cookbook should open up a new way of doing just that.
We opened El Bulli; there were no secrets there. The recipes were not secret. Anybody who came, the recipes were there for them. This was unthinkable then.
Being champion is just priceless. I'm not trying to sound arrogant or anything but being Olympic champ, you have every country coming together and competing. Doing what they do best, getting awards, money. Coming together and competing in the most competitive way possible with the best from all these different countries on Earth and winning. To me that's priceless.
Omit and substitute! That's how recipes should be written. Please don't ever get so hung up on published recipes that you forget that you can omit and substitute.
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