Ottolenghi Quotes: top 100 famous quotes about Ottolenghi

Ottolenghi Quotes & Sayings

Happy to read and share the best inspirational Ottolenghi quotes, sayings and quotations on Wise Famous Quotes.

The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. — Yotam Ottolenghi

The way to entice people into cooking is to cook delicious things. — Yotam Ottolenghi

In vast parts of the world, people don't eat meat. — Yotam Ottolenghi

Dinner parties are still highly popular, and I believe they always will be. — Yotam Ottolenghi

Panko are the elite of the breadcrumb world because they stay so crunchy and light. — Yotam Ottolenghi

Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise. — Yotam Ottolenghi

Sea spaghetti looks like dark fettuccine and has a similar texture - you can get it in health food stores or online. — Yotam Ottolenghi

Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. — Yotam Ottolenghi

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. — Yotam Ottolenghi

Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. — Yotam Ottolenghi

Small okra pods have a much more attractive texture than large ones, which, when cooked, can be gloopy, stringy and totally spoil a dish. — Yotam Ottolenghi

I have yet to meet a carnivore who doesn't love a sausage roll. — Yotam Ottolenghi

Most British cheeses are now vegetarian and are labelled accordingly. However, French and Italian manufacturers still tend to use rennet. — Yotam Ottolenghi

I adore recipes that make use of one cut of meat or a whole animal to create a complex dish, loaded with flavour. — Yotam Ottolenghi

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. — Yotam Ottolenghi

Good asparagus needs minimal treatment and is best eaten with few other ingredients. — Yotam Ottolenghi

I do support people eating more vegetables. It's a good thing to do. — Yotam Ottolenghi

Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you. — Yotam Ottolenghi

Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. — Yotam Ottolenghi

Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. — Yotam Ottolenghi

Gooseberries aren't just for creamy desserts and pies. — Yotam Ottolenghi

You can really taste the difference between a shop-bought and a good homemade mayo. — Yotam Ottolenghi

When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse. — Yotam Ottolenghi

Mothers and grandmothers: these are the people that I admire most, not so much chefs. — Yotam Ottolenghi

What makes maftoul worth celebrating is that it's so easy and forgiving to cook. — Yotam Ottolenghi

Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. — Yotam Ottolenghi

I just don't tend to cook eggplant at home. — Yotam Ottolenghi

Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. — Yotam Ottolenghi

The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. — Yotam Ottolenghi

Stereotypical vegetarian food looks gray and brown. — Yotam Ottolenghi

Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. — Yotam Ottolenghi

A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. — Yotam Ottolenghi

Mackerel is sustainable and healthy. — Yotam Ottolenghi

I always pan-fry sprouts - it retains texture and enhances flavour. — Yotam Ottolenghi

Eating ready-made meals is about being very passive, and actively cooking is something that nothing compares to. — Yotam Ottolenghi

There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs. — Yotam Ottolenghi

There are tons of wonderful places to eat in London. — Yotam Ottolenghi

For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation. — Yotam Ottolenghi

The differences between a tart, a pie and a quiche are a blur. — Yotam Ottolenghi

I don't do guilt. Whatever I do, I do it happily. — Yotam Ottolenghi

Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. — Yotam Ottolenghi

Orange blossom water would make a magical addition to your store cupboard. — Yotam Ottolenghi

New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. — Yotam Ottolenghi

My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity. — Yotam Ottolenghi

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. — Yotam Ottolenghi

Long-, medium- and short-grain rices differ in the amount and type of starch they have. — Yotam Ottolenghi

Food was always important in my family, but I didn't think of it as a vocation until a later point in life. — Yotam Ottolenghi

These days, meals are more open to personal preferences. People like to serve themselves. — Yotam Ottolenghi

The unlikely combination of potatoes and pasta does appear in some Italian recipes. — Yotam Ottolenghi

Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. — Yotam Ottolenghi

There is nothing like a good old recipe. If it has lasted, then it is good. — Yotam Ottolenghi

The combination of olive oil, garlic and lemon juice lifts the spirits in winter. — Yotam Ottolenghi

Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. — Yotam Ottolenghi

Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. — Yotam Ottolenghi

Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil. — Yotam Ottolenghi

Marinating chicken in miso adds lots of character to the meat with little work. — Yotam Ottolenghi

I have to admit that I can't take a whole fig and eat it on its own as I would a peach or mango. It's just too much. — Yotam Ottolenghi

Plums are a good substitute for gooseberries. — Yotam Ottolenghi

When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. — Yotam Ottolenghi

Manouri is a Greek ewes' milk cheese that's light in colour and texture. It's fresh and milky, and goes well with other subtle flavours. — Yotam Ottolenghi

It's well worth making your own harissa, but there are some very good commercial varieties. — Yotam Ottolenghi

You can be vegetarian and eat fish. It's your choice, just say: 'I am what I am.' There are no hardcore divisions anymore. — Yotam Ottolenghi

The moment to tell my barber I was gay just never came up. — Yotam Ottolenghi

Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. — Yotam Ottolenghi

Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. — Yotam Ottolenghi

Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. — Yotam Ottolenghi

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. — Yotam Ottolenghi

Recipes can be incredibly vague where chillies are concerned. — Yotam Ottolenghi

When it comes to the battle of the molluscs, cephalopods win tentacles down. — Yotam Ottolenghi

Amaranth, the world's most nutritious grain, is available from health food stores. — Yotam Ottolenghi

On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. — Yotam Ottolenghi

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. — Yotam Ottolenghi

If the British Isles had an official vegetable, it would have to be the potato. — Yotam Ottolenghi

Tel Aviv is the most exciting place to eat in Israel. — Yotam Ottolenghi

Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. — Yotam Ottolenghi

The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. — Yotam Ottolenghi

Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me. — Yotam Ottolenghi

One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. — Yotam Ottolenghi

How can something that's 95% water be so divisive? Alone among vegetables, the poor, innocent stick of celery elicits the most vicious attacks. — Yotam Ottolenghi

Brussels sprouts are really quite versatile. — Yotam Ottolenghi

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. — Yotam Ottolenghi

If I must choose between healthy and tasty, I go for the second: having only one life to waste, it might as well be a pleasurable one. — Yotam Ottolenghi

Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. — Yotam Ottolenghi

Custard is controversial: what makes it a custard, how best to cook it and, crucially, is it to be eaten or put in a pie and thrown? — Yotam Ottolenghi

Swiss chard is undervalued in Britain. It's a great substitute for spinach and keeps its shape well. — Yotam Ottolenghi

It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. — Yotam Ottolenghi

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. — Yotam Ottolenghi

I love dishes that feature the various shades of a single colour, making you stop to check what's in there. — Yotam Ottolenghi

Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. — Yotam Ottolenghi

You don't need a machine to make pasta: a rolling pin and a fast hand can create a smooth, if thick, sheet. — Yotam Ottolenghi

Herbs deserve to be used much more liberally. — Yotam Ottolenghi

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. — Yotam Ottolenghi

Urfa chillies are a Turkish variety that are mild on heat but big on aroma. They're sweet, smoky, a lovely dark red, and go with just about anything. — Yotam Ottolenghi

Souffles don't deserve their reputation as potential disasters. — Yotam Ottolenghi

I can't stand recipes that don't have background. — Yotam Ottolenghi

A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. — Yotam Ottolenghi

Date syrup is a natural sweetener that has wonderful richness and treacly depth; I drizzle it over semolina porridge. — Yotam Ottolenghi

Taleggio is the perfect cheese to melt over a warm dish. — Yotam Ottolenghi

If I am honest, my food is actually quite far removed from both the food of my mother and my father. — Yotam Ottolenghi

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world. — Yotam Ottolenghi