Rick Stein Quotes about Food

Welcome to the famous Rick Stein quotes about food, life, cooking, writing, travel and eating good. You’ll know Rick as the entertaining travel foodie, restaurant owner and author of a few very interesting food books.

Popular Rick Stein cooking books include: Rick Stein at Home, Rick Stein’s Secret France, Rick Stein’s French Odyssey, Rick Stein’s Food Heroes, and Rick Stein: From Venice to Istanbul.

Famous Rick Stein Quotes

I love the recipes, but it’s the writing. I always write a little intro to every recipe – what was the experience when I originally tried it, what makes it special. These days you can get any recipe on the internet, but what makes a good cookery book is why this particular version of the recipe is special.

Rick Stein

I’ve definitely got a sense of not being very good at stuff. It’s sort of absurd because, you know, I’ve done really quite well for myself, but I still really doubt myself. It’s just the way I am.

Rick Stein

I’m generally impressed by the popularity of cooking and eating these days in the English speaking nations; somehow it’s just taken off in pop culture. Maybe the appeal has to do with the natural enthusiasm that arises from the traditional approach of get togethers.

Rick Stein

Unless its Michelin-starred food, people won’t pay top dollar for top food so it’s hard to do good old-fashioned French cooking and get people to pay for it.

Rick Stein

I’m in touch with all my restaurants very regularly, daily with most of them. Being at Bannisters right now, we’re busy trialing new recipes.

Rick Stein

I sort of started cooking again in a proper ‘at home’ way. I’ve always cooked at home, always – I love to cook for family and friends. But suddenly I had plenty of time to reconsider making things like preserves, and sourdough, and just thinking about what cooking means to me as a human being rather than as a restaurateur, or a TV presenter. I found that very rewarding.

Rick Stein

There wasn’t such a thing as a foodie family when I was a kid but I suppose we were. Both my parents cooked. My mother did very English farmhouse cooking; she knew what she was doing – her ingredients were good.

Rick Stein

You find if you go into a Cafe de Commerce, in any French town, you always get the same bloody salad: lots of lettuce and some meat and dressing thrown on and that’s it. But, if you dig deep, the great restaurants are still there and that is what we were after.

Rick Stein

Quite often I am not terribly careful in my demonstrations; I’ll change a recipe around based on my intuitive process as I have cooked for so many years. People who’ve watched the program and read the book have written to me and queried as to why I wrote a recipe differently compared to the way I showed it on TV.

Rick Stein

I prefer to keep things simple and absolutely savour grilling fish. I like fried fish as well. My accompaniments follow suit and every ingredient is the best quality I can get my hands on. My style is commended for emphasizing generous portions of very fresh fish.

Rick Stein

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