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

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

Yotam Ottolenghi

Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.

Yotam Ottolenghi

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

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

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

Yotam Ottolenghi

The range of ingredients available to home cooks has expanded dramatically. People are incorporating herbs and spices like lemongrass, smoked Mexican chile, sumac, and za'atar mix.

Yotam Ottolenghi

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

Yotam Ottolenghi

Even in the busiest kitchen, there's always a point at the end of the day when you go home.

Yotam Ottolenghi

Fresh egg pasta is traditionally served in the north of Italy with butter, cream and rich meat sauces, whereas dried pasta is more at home with the tomato- and olive oil-based ones of the south.

Yotam Ottolenghi

There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters.

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

Many people struggle to make hummus that lives up to their expectations at home, and recreating a favourite brand or the stuff from your local deli is almost impossible.

Yotam Ottolenghi

One of the troubles with food is that people take themselves too seriously. This is why I'm very happy for people to change my recipes, alter them, replace one ingredient for another.

Yotam Ottolenghi

For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid.

Yotam Ottolenghi

Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table.

Yotam Ottolenghi

My dad makes food with very few delicate flavours.

Yotam Ottolenghi

Dad likes my food, but he probably thinks it's too busy. He is a wonderful cook but only uses three ingredients. My mum rips out my articles and makes my recipes.

Yotam Ottolenghi

Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.

Yotam Ottolenghi

A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.

Yotam Ottolenghi

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

Yotam Ottolenghi

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough.

Yotam Ottolenghi

Author Bio

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