Yotam Ottolenghi Quotes: top 100 famous quotes about Yotam Ottolenghi

Yotam Ottolenghi Quotes & Sayings

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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