Food Quotes by Rick Stein

I love fish soup. Its a deeply satisfying dish. You can use almost any fish for this apart from the oily ones.

— Rick Stein

Going to Goa was a rite of passage for me, because it's where I learnt that you could mix fish with really…

— Rick Stein

I'm not a baker, but my patisserie is my baby. I love the idea of good-quality cakes made with top ingredients.

— Rick Stein

My work spaces are the cookery school and all the restaurant kitchens. I eat in the restaurants a lot.

— Rick Stein

People feel very strongly about restaurants if theyre involved in them. It tends to take over your life for good and bad.

— Rick Stein

As far as filming for TV goes, I like to go where the food is definitely of interest to British people.

— Rick Stein

Im not the worlds greatest sea food chef, I just like fresh fish.

— Rick Stein

To me theres nothing nicer than a pan-fried sole and some fresh salad, keep it simple.

— Rick Stein

I like to have fish and salad - mackerel, Dover sole or gurnard, and I usually pan-fry it or use the barbecue.…

— Rick Stein

Every time I buy produce from one of my food heroes I never fail to get a thrill. The meat, for example,…

— Rick Stein

Around Bordeaux the landscape is lush and verdant, then towards Toulouse it gets drier, sunnier and hotter. The food changes too.

— Rick Stein

If a recipe is good, I'm not going to mess with it, but they are recipes I've spent quite a bit of…

— Rick Stein

Its such a diverse culture with Chinese, Indian, Malay Eurasian and all points in between so wherever you go in Malaysia youve…

— Rick Stein

I fished with my dad and my mum was a great cook, although I didnt help out in the kitchen. It was…

— Rick Stein

My childhood was idyllic to begin with. We lived on a farm in Oxfordshire and my mum used its produce in the…

— Rick Stein

When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of…

— Rick Stein

South-east Asian salads are a great balance of salty, sweet-sour and spicy. Its important to have both pork and seafood, but you…

— Rick Stein

I have met vegetable growers who offer seasonal produce grown for taste rather than the ability to survive weeks in cold storage;…

— Rick Stein

I eat out a lot, so being at home is just great. I usually make a chicken rice recipe that I picked…

— Rick Stein

In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures.

— Rick Stein

I regard Chinese seafood cookery as among the best in the world.

— Rick Stein

Its challenging getting people to pay the right money to eat really good food and finding great people to work for you.

— Rick Stein

Food is a great thing to be enthusiastic about, its not hurting anybody.

— Rick Stein

We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit.

— Rick Stein

I love the Chinese words for greeting: not strictly 'Hello' but 'Have you eaten yet?

— Rick Stein

The fact is I never intended to be a chef. After Oxford University I had this weird idea of running a nightclub.

— Rick Stein

We have all these restaurants and the worry is that they have to deliver the same quality.

— Rick Stein

I am particularly fond of Malaysian food but strangely its not that well known in Britain.

— Rick Stein

I always could cook. Mostly it was down to osmosis. I spent so much time in the kitchen with my mum as…

— Rick Stein

There was a fantastic old shack I used to go to. It didn't look much from the outside but this man was…

— Rick Stein

I do have some guilty pleasures. I'm very keen on mayonnaise, so that's a shame, as I'm always battling with my weight.…

— Rick Stein

Cooking in Japan is regarded as an art, like music or painting. Every dish has a reason, including the garnishes. This is…

— Rick Stein

Cream is actually tiny globules of fat held inside delicate membranes suspended in water - just like milk, only there are more…

— Rick Stein

A lot of my customers wouldnt go to a McDonalds but we are all after the same thing in this business: pleasing…

— Rick Stein

I find that the heat from chilli counteracts hunger pangs, which I believe is why it's so popular in the developing world,…

— Rick Stein

Unless its Michelin-starred food, people wont pay top dollar for top food so its hard to do good old-fashioned French cooking and…

— Rick Stein

I found a great fishmonger in Southend, certainly not a place where I would have expected to find one, who specialises in…

— Rick Stein

You find if you go into a Cafe de Commerce, in any French town, you always get the same bloody salad: lots…

— Rick Stein

Lunch is a problem because my office is above our chip shop - everything is fried in proper beef dripping. It smells…

— Rick Stein

There is something wonderful about the way you glaze a fruit cake, nonchalantly drop some orange on as a topping, dust the…

— Rick Stein