QUOTES by Rachel Khoo
Find most favourite and famour Authors from A.A Milne to Zoe Kravitz.
Brittany might not boast the biggest collection of Michelin stars in France, but when it comes to produce, you quickly realise that some of the key building blocks of French cuisine have their roots here.
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I love watching the fishermen step off their boats and lay out their catch - typically sardines, monkfish and everything you'd find in bouillabaisse.
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While studying art and design at Central Saint Martins, I went round supermarkets taking photos of shoppers and their baskets: the game was to match people with their food. For an architectural project, I made a scale model of a shop out of gingerbread rather than foam and added icing and sweets very colourfully.
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True to his Malay Chinese heritage, my dad would regularly whip up a revitalising spicy broth in the depths of winter. He was a firm believer that spicy food is the solution to most problems, and feeling under the weather was no exception.
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I admit it, I do like pickled red onion. I made some the other day. You just slice up the onion, pull it apart and you get these petals and you make a pickling liquid, I make mine sweet and sour.
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Forget sushi, yakitori and tempura, ramen is what really gets the Japanese excited.
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I had quite a few jobs in Paris before hitting the jackpot and writing cookbooks. One of them was peeling vegetables and prepping other veggie delights at Bob's Juice Bar.
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But understanding the complexities of the ramen menu is an equally tricky feat for a foreigner. Both regional and stylistic variations apply to each menu. Add to that the spin that each particular ramen chef puts on his dish, and you rarely know what you are going to get.
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I grew up surrounded by generously yielding plum trees, and as a family we were constantly on the hunt for inspired ways to use up the lovely plums before age got the better of them.
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Angel cake is an American classic; a delicate meringue gently merged with minimal flour and zero butter, angelic because of its fluffy texture.
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I adore flaky croissants and buttery millefeuilles. But sometimes I like to steer the other way, opting for light, airy cakes enriched with tart red fruits.
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Like its breakfast companion Marmite, jam seems to divide the crowds. In many of its mass-produced guises, it seems barely acquainted with the fruit named on the jar, tasting mostly of sugar.
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Every Frenchie has inherited their own way of making ratatouille, usually just as maman used to make. Well, my mum never made one, so I consider that my licence to make mine as I please.
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The northern Japanese ramen is characterised by its miso base. In the south, the ramen may steer more towards a seafood-based broth, while in Tokyo, virtually every style of ramen exists.
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I am a big fan of spice. It's not only the intense heat of chilli flakes or a sprinkling of cayenne that gets my taste buds going, but also the deep warmth of cumin and ginger.
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I always say I'm more of a food writer than a TV presenter, because that's what I'm trained in, that's what I spend most of my year doing. TV is about performance and I've never had any training.
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I went to art college. I like to be creative. I use food as my medium at the moment but it could easily be illustrations in the future, or something else.
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I realised filming in my own apartment that it was nice to come home and have some space. It worked for 'The Little Paris Kitchen' but now I've learned a lot about TV; you need space for the camera and you want to be mentally sound after filming.
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While they might have got a bit fancier over the years, I still relish a good packed lunch if I am on the road, with that mounting excitement for a particular goodie I've wrapped up for the trip and the challenge of holding out for as long as I can before I cave.
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Mum is a fantastic knitter - she taught me, too, but I can only manage simple things.
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I love to draw and paint. I did all the illustrations in my books, so I always have my watercolours with me. I was creative as a child and studied art at Central Saint Martins before getting into food.
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When I first moved to Paris, I worked as an au pair for two girls aged eight and 11.
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Failing ownership of a wood-fired oven, whacking pizza dough straight on to the hot grill is the next best way to achieve that beautiful scorched crust.
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Children love cupcakes and so do I - a good one makes the perfect afternoon pick-me-up.
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Warming and nourishing bowls of food are something I love wrapping my hands around when the cold nights drawn in.
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Even if some of us daren't admit it to ourselves, we are all a little conscious of Christmas weight gain. The trouble for foodies like myself is the best way to socialise is over a meal.
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My dad is Chinese/Malaysian and my mum is Austrian, so food was always a big deal in our house.
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I've lived in so many different countries over the years. I spent most of my early life in the UK, five years in Germany and summers in Austria before moving to Paris.
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Sundays are great for a lie in, a read of the papers, a potter around at home and then brunch, which is normally cheese on toast!
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Friday nights don't tend to be late as I like getting up early on Saturday. By 8am, you can find me in a yoga class. It's great to kick off the weekend with some exercise and it does set you up for the day.
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On Friday, I tend to wrap up at about 5.30pm after a very hectic week at work. I love nothing better than heading straight to my local cinema, the Hackney Picture House, to catch a film with friends.
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I was fortunate that what you see on TV is who I am. I didn't change the way I dress.
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I'm trying to keep my cooking approachable and accessible but with a little fun twist.
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My cookbooks are like a personal journey for me, they're like a chapter in my life.
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The geographical location of Sweden and, therefore, short growing season meant that the range of produce is not as abundant like say France, Italy or Spain. This influenced the cooking culture and forced cooks to be creative with a handful of ingredients. It's a very modern way of cooking.
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I've always felt the easiest way to get to know new culture is through its food even if you don't speak the language. Food will do it for you. It's an universal language.
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I made it quite clear that I want to be female-friendly. I don't want to be too sexualised because a woman in a kitchen is already a loaded image.
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