I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts. — Graham Kerr Copy Share Image
I do the cooking at home. Where we eat no more than 100 grams of meat a day and have 'tons' of fresh vegetables.… — Graham Kerr Copy Share Image
I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up,… — Graham Kerr Copy Share Image
All my jobs have been with food in one way or another since 1948. My parents were in the hotel business, and I just… — Graham Kerr Copy Share Image
The internet has become such a great tool not just for chefs but for everyone. The net has given everyone the tools to see… — Graham Kerr Copy Share Image
