Quotes by Yotam Ottolenghi

About Yotam Ottolenghi:

Yotam Ottolenghi is a British-based chef, cookery writer and restaurant owner.
A B C D E F G H I J K L M N O P Q R S T U V W X Y Z

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way.

Yotam Ottolenghi

A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.

Yotam Ottolenghi

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

Yotam Ottolenghi

Souffles don't deserve their reputation as potential disasters.

Yotam Ottolenghi

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

Yotam Ottolenghi

Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull.

Yotam Ottolenghi

Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks.

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

Gooseberries aren't just for creamy desserts and pies.

Yotam Ottolenghi

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

Yotam Ottolenghi

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups.

Yotam Ottolenghi

I like to add something unusual to a dish.

Yotam Ottolenghi

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

Yotam Ottolenghi

Kibbeh comes in all forms, but most feature bulgur and meat.

Yotam Ottolenghi

Kirmizi biber has a sweet aroma and can vary in spiciness.

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

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

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

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

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

Author Bio

  • NameYotam Ottolenghi
  • DescriptionIsraeli-born chef, cookery writer and restaurant owner
  • Born1968
  • ProfessionCook; Author