98 Quotes by Rachel Khoo

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.

Many a Gallic treat is based on a hearty dose of butter.

Whether it evokes pleasant memories of holidays in the Caribbean, or best-forgotten outings to Notting Hill, most of us have experienced jerk chicken in one form or another.

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.

While we Brits love a curry, the French get their spicy kicks from the culinary traditions bestowed by their North African population.

Whatever I do, whether it's cooking shows, books or events, the details count and that's what sets me apart from other food TV personalities. If you take out the details what's left?

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.

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.

The Little Paris Kitchen' was about my experience of living and cooking in Paris, 'My little French Kitchen' about my travels around France and 'Rachel Khoo's Kitchen Notebook' was a peek into my personal cooking diary with influences from around the world.