A Quote by Blake Lively
The only time I really go on the Internet is for recipes.
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When I walk into a market I may see a different cut of meat or an unusual vegetable and think, ‘I wonder how it would be if I took the recipe for that sauce I had in Provence and put the two together?’ So I go home and try it out. Sometimes my idea is a success and sometimes it is a flop, but that is how recipes are born. There really are not recipes, only millions of variations sparked by someone’s imagination and desire to be a little creative and different. American cooking is built, after all, on variations of old recipes from around the world.
Recipes are not assembly manuals. Recipes are guides and suggestions for a process that is infinitely nuanced. Recipes are sheet music.
I don't go on the Internet. I never go on the Internet. I don't go on Twitter. I'm not on Facebook. I've seen friends go into dark, dark holes of sadness because of that. Frankly, I don't have the time or the attention span for it.
My recipes aren't classic recipes; they're all fusion recipes inspired by all the places I've been to.
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.
It's important to take time away from the Internet as much as possible. For me, I love working out, and my husband and I do it together in the mornings! And it's really our time to check in with each other, but it's also our time to really not think about work or what's happening on the Internet.
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.
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.
If a recipe is good, I'm not going to mess with it, but they are recipes I've spent quite a bit of time getting right. You can use the internet. I use it as well, I keep forgetting, for example, how many eggs are in a Yorkshire pudding.
I don't really like encouraging people to go on the Internet too much, we're constantly distracted with the Internet and computers.
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 was no Internet, not even many cookbooks except the old reference books. So we would sit down at night, a group of six chefs, and we'd exchange recipes and each talk about how we were doing things. It was the only way to learn new ideas.
I love to cook when I have the time. I don't cook French or Mexican food with exact recipes. I just go to the supermarket and buy things that look good, and I mix it all together and invent something. Ninety-five percent of the time, I'm lucky. Sometimes not so lucky, and I say, 'Let's go out to dinner.'
Everyone should be concerned about Internet anarchy in which anybody can pretend to be anybody else, unless something is done to stop it. If hoaxes like this go unchecked, who can believe anything they see on the Internet? What good would the Internet be then? If the people who control Internet web sites do not do anything, is that not an open invitation for government to step in? And does anybody want politicians to control what can go on the Internet?
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