I love the Chinese words for greeting: not strictly 'Hello' but 'Have you eaten yet? — 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
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
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
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
I am particularly fond of Malaysian food but strangely its not that well known in Britain. — Rick Stein Copy Share Image
Food is a great thing to be enthusiastic about, its not hurting anybody. — 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
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
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
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
Every time I buy produce from one of my food heroes I never fail to get a thrill. The meat, for example,… — Rick Stein Copy Share Image
Its challenging getting people to pay the right money to eat really good food and finding great people to work for you. — 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
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
The Turks are fantastic barbecuers. They have these long barbecue pits called Mangals. The food smells wonderful and has a smoky, charcoaly… — 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
