98 Quotes by Rachel Khoo

I want to be taken seriously: I can cook, I do have qualifications, OK, I do make mistakes, but I want to show that on camera. I'm not perfect. I'm someone who works hard, who is serious about what they're doing. It's substance over style.

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.

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.

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.

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.

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.

My cookbooks are like a personal journey for me, they're like a chapter in my life.

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.

There are a lot of potatoes in Swedish food. They love their potatoes in all forms, they even put potato puree on their hotdogs. You can order a hot dog that has the frankfurter in it, then you have mustard or ketchup, then potato puree and deep fried crunchy onions.