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My passion for writing cookbooks really came from my love of collecting cookbooks.

Wolfgang Puck

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Wolfgang Puck
Age: 75
Born: 1949
Born: July 8
Chef
Restaurateur
Wolfgang Johannes Puck
Collecting
Passion
Came
Writing
Really
Love
Cookbook

More quotes by Wolfgang Puck

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Most seasonings are based on family tradition.
Wolfgang Puck
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Television in the '80s was very limited. There was no Food Network. When I opened Spago, I had the kitchen in the dining hall. It was probably the first restaurant to do so. The dining scene became more casual. All these cooking shows have transformed our profession one-hundred percent.
Wolfgang Puck
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I really love Paris. It's my favorite city.
Wolfgang Puck
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To me, an airplane is a great place to diet.
Wolfgang Puck
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Only you can judge your life. You have to live up to your own expectations.
Wolfgang Puck
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Stay away from iodized table salt. It's just bad and doesn't help food taste good.
Wolfgang Puck
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I like to be firm. But it is easier to be nice than to be nasty.
Wolfgang Puck
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I tell everybody the same thing: You have to make every dish so when you taste it, you should remember it when you go home.
Wolfgang Puck
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One thing I always say is being a great chef today is not enough - you have to be a great businessman.
Wolfgang Puck
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Thirty-five years ago, being a cook was the same as being a used-car salesman.
Wolfgang Puck
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Don't go and cook Indian food if you never cooked Indian food, you know?
Wolfgang Puck
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The only way to teach people how to truly do it and do it the right way, is to get those ingredients and kitchen tools in front of them and in their hands to use.
Wolfgang Puck
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Television in the '80s was very limited. There was no Food Network.
Wolfgang Puck
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You can eat an omelet at midnight, at lunchtime, all day long. It's perfect for every occasion.
Wolfgang Puck
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Prep things in advance so that you don't have to cook everything at the last moment.
Wolfgang Puck
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I have two young boys, and my wife is at home. Most of the time, I will cook the food, and we'll eat together.
Wolfgang Puck
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Omelets are about technique. Now, different people make it different ways, but, if you're a chef in Europe, an omelet has to be cooked on the outside, with just a simmer of color, and the inside has to be soft. It should be cooked like a steak - medium rare.
Wolfgang Puck
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I think the time of the formal dinners is over.
Wolfgang Puck
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I want to help build their basic food terminology.
Wolfgang Puck
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The food could taste amazing however, if you present a plate of misfortunate looking food...you would really question yourself about whether or not you should eat it.
Wolfgang Puck