First Quote by Rachel Khoo

Like turning potatoes or making a bearnaise sauce by hand, forming a cornet - essentially a DIY pastry bag - from parchment paper feels…

— Claire Saffitz

“The cooking was invigorating, joyous. For Julia, the cooking fulfilled the promises that Le Cordon Bleu had made but never kept. Where Le Cordon…

— Bob Spitz

Mastering the Art of French Cooking... doesn't mean it has to be fancy cooking, although it can be as elaborate as you wish.

— Julia Child

As young cook, especially in France, they're very tough in the kitchen. The idea is to make you humble and learn fast.

— Eric Ripert

The great thing about pastry is there are so many avenues - it's very hard to get bored doing this.

— Adriano Zumbo

“A curious fact surfaces in reading these Elizabethan cookbooks. The English did not thicken their sauces with flour. According to some scholars, it was…

— Francine Segan

When I wrote 'Barefoot in Paris,' I wanted to make simple recipes that you could make at home that tasted like French classics.

— Ina Garten

When France was the only reference for chefs to learn, you could go everywhere in the world, and they would copy dishes directly because…

— Daniel Boulud

I always wanted to be in the food industry, so I had to break away from the novelty of the 'Bake Off' and actually…

— John Whaite

Pastry is different from cooking because you have to consider the chemistry, beauty and flavor. It's not just sugar and eggs thrown together. I…

— Ron Ben-Israel

Nothing could be more French than pastry.

— Rachel Khoo

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