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 Copy Share Image
Around Bordeaux the landscape is lush and verdant, then towards Toulouse it gets drier, sunnier and hotter. The food changes too. — Rick Stein Copy Share Image
My work spaces are the cookery school and all the restaurant kitchens. I eat in the restaurants a lot. — Rick Stein Copy Share Image
In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures. — Rick Stein Copy Share Image
To me theres nothing nicer than a pan-fried sole and some fresh salad, keep it simple. — Rick Stein Copy Share Image
As far as filming for TV goes, I like to go where the food is definitely of interest to British people. — Rick Stein Copy Share Image
I am particularly fond of Malaysian food but strangely its not that well known in Britain. — Rick Stein Copy Share Image
My childhood was idyllic to begin with. We lived on a farm in Oxfordshire and my mum used its produce in the… — Rick Stein Copy Share Image
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 Copy Share Image
Its such a diverse culture with Chinese, Indian, Malay Eurasian and all points in between so wherever you go in Malaysia youve… — Rick Stein Copy Share Image
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 Copy Share Image
A lot of my customers wouldnt go to a McDonalds but we are all after the same thing in this business: pleasing… — Rick Stein Copy Share Image
Cooking in Japan is regarded as an art, like music or painting. Every dish has a reason, including the garnishes. This is… — Rick Stein Copy Share Image
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 Copy Share Image
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 Copy Share Image
We have all these restaurants and the worry is that they have to deliver the same quality. — Rick Stein Copy Share Image
I love the Chinese words for greeting: not strictly 'Hello' but 'Have you eaten yet? — Rick Stein Copy Share Image
The fact is I never intended to be a chef. After Oxford University I had this weird idea of running a nightclub. — Rick Stein Copy Share Image
We all know lemon is loved by salmon, but the fish also adores the flavour and acidity of pink grapefruit. — Rick Stein Copy Share Image
Food is a great thing to be enthusiastic about, its not hurting anybody. — Rick Stein Copy Share Image
I always could cook. Mostly it was down to osmosis. I spent so much time in the kitchen with my mum as… — Rick Stein Copy Share Image
There is something wonderful about the way you glaze a fruit cake, nonchalantly drop some orange on as a topping, dust the… — Rick Stein Copy Share Image
I eat out a lot, so being at home is just great. I usually make a chicken rice recipe that I picked… — Rick Stein Copy Share Image
You find if you go into a Cafe de Commerce, in any French town, you always get the same bloody salad: lots… — Rick Stein Copy Share Image
I found a great fishmonger in Southend, certainly not a place where I would have expected to find one, who specialises in… — Rick Stein Copy Share Image
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 Copy Share Image
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 Copy Share Image
I was brought up on a farm in Oxford but my parents always had a flat in London, and we'd go to… — Rick Stein Copy Share Image
This is what London's all about for me: good local restaurants. It's what makes a civilised city. For me, as a country… — Rick Stein Copy Share Image
I think human beings thrive on communication, and pubs and restaurants are a great way of communicating, a great way of enjoying… — Rick Stein Copy Share Image
The first day in Tokyo was disorientating - all neon, gadgets and extreme politeness - but I was surprised to find that… — Rick Stein Copy Share Image
I've never worked in anyone else's kitchen, but at college there was a guy called Tom Chivers who was a great chef… — Rick Stein Copy Share Image
One thing I don't like is those three-star kitchens where they force the cooks to do exactly the same thing again and… — Rick Stein Copy Share Image
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 Copy Share Image
I fished with my dad and my mum was a great cook, although I didnt help out in the kitchen. It was… — Rick Stein Copy Share Image
I love fish soup. Its a deeply satisfying dish. You can use almost any fish for this apart from the oily ones. — Rick Stein Copy Share Image
People feel very strongly about restaurants if theyre involved in them. It tends to take over your life for good and bad. — Rick Stein Copy Share Image
Cream is actually tiny globules of fat held inside delicate membranes suspended in water - just like milk, only there are more… — Rick Stein Copy Share Image
When I started out in the early 1970s French cooking was really my only serious influence. For the first 10 years of… — Rick Stein Copy Share Image
Our seas do have fish in them. We have to change our eating habits, the type of fish we tend to go for. Pollack… — Rick Stein Copy Share Image
In my eyes, baking and pastry-making is like a science - all the measuring of quantities and temperatures. — Rick Stein Copy Share Image
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… — Rick Stein Copy Share Image
A lot of my customers wouldnt go to a McDonalds but we are all after the same thing in this business: pleasing the customer.… — Rick Stein Copy Share Image
I dont think Ill ever stop working, its what I do even though I dont have to - thats one of the pleasures of… — Rick Stein Copy Share Image
I love the Chinese words for greeting: not strictly 'Hello' but 'Have you eaten yet? — Rick Stein Copy Share Image
Losing close relatives doesnt get any easier, really, but losing your parents is the big deal. — Rick Stein Copy Share Image
The first day in Tokyo was disorientating - all neon, gadgets and extreme politeness - but I was surprised to find that I have… — Rick Stein Copy Share Image
My father, Eric, was bipolar and as he got older, his illness affected the family more and more. My mother was magnificent in protecting… — Rick Stein Copy Share Image
On the surface, our lives seemed idyllic. My four siblings and I grew up on a 150-acre farm in Oxfordshire, and spent every holiday… — Rick Stein Copy Share Image
I've never worked in anyone else's kitchen, but at college there was a guy called Tom Chivers who was a great chef and I… — Rick Stein Copy Share Image
I do think there is continuing sense in people buying recipe books from somebody they trust. — Rick Stein Copy Share Image
