My cookbooks are like a personal journey for me, they're like a chapter in my life. — Rachel Khoo Copy Share Image
My dad is Chinese/Malaysian and my mum is Austrian, so food was always a big deal in our house. — Rachel Khoo Copy Share Image
I'm trying to keep my cooking approachable and accessible but with a little fun twist. — Rachel Khoo Copy Share Image
Forget sushi, yakitori and tempura, ramen is what really gets the Japanese excited. — Rachel Khoo Copy Share Image
Those Frenchies may know their pastry, but you can't beat a bit of British cheese. — Rachel Khoo Copy Share Image
Ramen is Japanese soul food, appealing to old and young, rich and poor. — Rachel Khoo Copy Share Image
I went to art college. I like to be creative. I use food as my medium at the moment but it could… — Rachel Khoo Copy Share Image
Even if some of us daren't admit it to ourselves, we are all a little conscious of Christmas weight gain. The trouble… — Rachel Khoo Copy Share Image
I think my heritage makes me very open to try things, taking on different flavours, mixing it all up. I find that… — Rachel Khoo Copy Share Image
I am a big fan of spice. It's not only the intense heat of chilli flakes or a sprinkling of cayenne that… — Rachel Khoo Copy Share Image
I love to draw and paint. I did all the illustrations in my books, so I always have my watercolours with me.… — Rachel Khoo Copy Share Image
I'm always looking for a way to get some spice into my cooking but, generally, the French don't like spicy food. — Rachel Khoo Copy Share Image
Warming and nourishing bowls of food are something I love wrapping my hands around when the cold nights drawn in. — Rachel Khoo Copy Share Image
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that… — Rachel Khoo Copy Share Image
A visit to the Rennes market, one of the finest I have seen in France, alone will convince you of the virtues… — Rachel Khoo Copy Share Image
There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on… — Rachel Khoo Copy Share Image
I want to be taken seriously: I can cook, I do have qualifications, OK, I do make mistakes, but I want to… — Rachel Khoo Copy Share Image
The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around… — Rachel Khoo Copy Share Image
The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say… — Rachel Khoo Copy Share Image
To follow my meal, I'd drink a glass of my uncle's homemade apricot schnapps. He puts it in beautiful glass bottles and… — Rachel Khoo Copy Share Image
I used to have a bit of a thing against starting a meal with soup. I'd find they were often too heavy,… — Rachel Khoo Copy Share Image
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply… — Rachel Khoo Copy Share Image
A sandwich needn't be loaded with bacon or ham to make it a serious feast. — Rachel Khoo Copy Share Image
Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and… — Rachel Khoo Copy Share Image
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes,… — Rachel Khoo Copy Share Image
When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned. — Rachel Khoo Copy Share Image
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… — Rachel Khoo Copy Share Image
Since Londoners started taking their burgers as seriously as the Americans do, discerning burger lovers have come out of the woodwork to… — Rachel Khoo Copy Share Image
There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something… — Rachel Khoo Copy Share Image
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted… — Rachel Khoo Copy Share Image
I had quite a few jobs in Paris before hitting the jackpot and writing cookbooks. One of them was peeling vegetables and… — Rachel Khoo Copy Share Image
Eating wantan mee in Malaysia is my earliest memory. The street sellers there have a whole cooking set-up on the front of… — Rachel Khoo Copy Share Image
I've always felt the easiest way to get to know new culture is through its food even if you don't speak the… — Rachel Khoo Copy Share Image
Angel cake is an American classic; a delicate meringue gently merged with minimal flour and zero butter, angelic because of its fluffy… — Rachel Khoo Copy Share Image
A whole trout is the ultimate Sunday table centrepiece to replace a hearty roast. It looks a little retro with the radish… — Rachel Khoo Copy Share Image
Back in my school days, when I would scuttle off with a cheese roll, an apple, a box of Sun-Maid raisins and a Penguin… — Rachel Khoo Copy Share
My mum still needs all her pots and pans, so she's not giving me any of hers yet. — Rachel Khoo Copy Share
I inherited my 1960s copy of 'French Provincial Cooking' by Elizabeth David from my mother Gabrielle, who in turn inherited it from her mother… — Rachel Khoo Copy Share
Savoury cakes are very popular in France, they appear in boulangeries and with a side salad on lunch menus in chic cafes, but they're… — Rachel Khoo Copy Share
There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs.… — Rachel Khoo Copy Share
I've lived in so many different countries over the years. I spent most of my early life in the UK, five years in Germany… — Rachel Khoo Copy Share
I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart… — Rachel Khoo Copy Share
As a woman you have to tick all these boxes to be able to be on TV. I know I look a certain way… — Rachel Khoo Copy Share
There's no point just telling the French that you can cook, the proof is in the pudding; if you bake them something delicious then… — Rachel Khoo Copy Share
But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each… — Rachel Khoo Copy Share
To follow my meal, I'd drink a glass of my uncle's homemade apricot schnapps. He puts it in beautiful glass bottles and sells it… — Rachel Khoo Copy Share
Crab meat is surprisingly sweet in its purest form, which is why it is often pepped up with zippy chilli and lifted with citrus. — Rachel Khoo Copy Share
Fig season is a joyous time of year for me. Back in my Paris days, the markets would be filled with piles of these… — Rachel Khoo Copy Share
