Again Quote by Claire Saffitz

When I studied at the Parisian cookery school Le Cordon Bleu, making shortcrust pastry was one of the first techniques I learned.

— Rachel Khoo

I can make dough in a machine faster than I can make it by hand, but I want to make it by hand, because…

— Thomas Keller

Skillet corn bread has always been my go-to-comfort food, and my mom used to make it for me as a treat when I was…

— Gina Neely

It's true that writing and pastry-making are similar, but when you work as a pastry chef, you can get a kind of mania that…

— Mark Kurlansky

Every year since culinary school I have made a Buche de Noel, or Yule Log.

— Claire Saffitz

You have no choice as a professional chef: you have to repeat, repeat, repeat, repeat until it becomes part of yourself. I certainly don't…

— Jacques Pepin

“Give two cooks the same ingredients and the same recipe; it is fascinating to observe how, like handwriting, their results differ. After you cook…

— David Tanis

Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of…

— Yotam Ottolenghi

You don't have to do everything from scratch. Nobody wants to make puff pastry!

— Ina Garten

I'm a fan of parchment and wood pulp.

— Daniel Clowes

It is not elegant to gnaw Indian corn. The kernels should be scored with a knife, scraped off into the plate, and then eaten…

— Charlie Day

My books are easy to use and real - and guess what, I sometimes use convenience food in my recipes!

— Ainsley Harriott