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.
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 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.
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.
I hate the opera. I think I must have a tin ear. No matter how hard I concentrate it still sounds like a bunch of Italian chefs screaming risotto recipes at each other.
Love me or hate me, it's one or the other. Always has been. Hate my game, my swagger. Hate my fadeaway, my hunger. Hate that I'm a veteran. A champion. Hate that. Hate it with all your heart. And hate that I'm loved, for the exact same reasons.
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.
I found that the recipes in most - in all - the books I had were really not adequate. They didn't tell you enough... I won't do anything unless I'm told why I'm doing it. So I felt that we needed fuller explanations so that if you followed one of those recipes, it should turn out exactly right.
I think the best shortcut is to choose really simple recipes. Because I think you can make simple recipes that are as delicious as complicated ones.
There are three reasons why this book came into being. First, throughout the 33 years I've been writing recipes - although I'm not vegetarian myself - I have greatly enjoyed creating vegetarian recipes, and cooking and serving them at home.