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Rachel Khoo Quotes
Rachel Khoo
Profession : Chef
Birth : August 28, 1980
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Rachel Khoo
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I went to art college. I like to be creative. I use food as my medium at the moment but it could easily be illustrations in the future, or something else.
Rachel Khoo
I always say I'm more of a food writer than a TV presenter, because that's what I'm trained in, that's what I spend most of my year doing. TV is about performance and I've never had any training.
Rachel Khoo
I am a big fan of spice. It's not only the intense heat of chilli flakes or a sprinkling of cayenne that gets my taste buds going, but also the deep warmth of cumin and ginger.
Rachel Khoo
Forget sushi, yakitori and tempura, ramen is what really gets the Japanese excited.
Rachel Khoo
Ramen is Japanese soul food, appealing to old and young, rich and poor.
Rachel Khoo
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.
Rachel Khoo
The northern Japanese ramen is characterised by its miso base. In the south, the ramen may steer more towards a seafood-based broth, while in Tokyo, virtually every style of ramen exists.
Rachel Khoo
While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.
Rachel Khoo
Every Frenchie has inherited their own way of making ratatouille, usually just as maman used to make. Well, my mum never made one, so I consider that my licence to make mine as I please.
Rachel Khoo
True to his Malay Chinese heritage, my dad would regularly whip up a revitalising spicy broth in the depths of winter. He was a firm believer that spicy food is the solution to most problems, and feeling under the weather was no exception.
Rachel Khoo
I had quite a few jobs in Paris before hitting the jackpot and writing cookbooks. One of them was peeling vegetables and prepping other veggie delights at Bob's Juice Bar.
Rachel Khoo
Like its breakfast companion Marmite, jam seems to divide the crowds. In many of its mass-produced guises, it seems barely acquainted with the fruit named on the jar, tasting mostly of sugar.
Rachel Khoo
Many a Gallic treat is based on a hearty dose of butter.
Rachel Khoo
I adore flaky croissants and buttery millefeuilles. But sometimes I like to steer the other way, opting for light, airy cakes enriched with tart red fruits.
Rachel Khoo
I grew up surrounded by generously yielding plum trees, and as a family we were constantly on the hunt for inspired ways to use up the lovely plums before age got the better of them.
Rachel Khoo
Crumpets for me are the quintessence of a British afternoon tea, the ideal winter warmer that would welcome me home from school.
Rachel Khoo
A sandwich needn't be loaded with bacon or ham to make it a serious feast.
Rachel Khoo
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