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

Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.

Yotam Ottolenghi

I've been accused of having very long ingredient lists, and I guess there's some truth in that.

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 most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun.

Yotam Ottolenghi

I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.

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

Some days, just occasionally, when I've had just one too many chickpeas, drizzles of olive oil or chunks of feta, I crave a return to the sushi-filled joints of Tokyo.

Yotam Ottolenghi

Pasta with melted cheese is the one thing I could eat over and over again.

Yotam Ottolenghi

Some breakfast cereals only come into their own as children's party treats: what are cornflakes and Coco Pops for, if not to clump together with melted chocolate and spoon into a cupcake holder?

Yotam Ottolenghi

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

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

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

Yotam Ottolenghi

Some heat, some spice and plenty of citrus are the building blocks of many North African fish dishes.

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

Almost every culture has its own variation on chicken soup, and rightly so - it's one of the most gratifying dishes on the face of the Earth.

Yotam Ottolenghi

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

Yotam Ottolenghi

Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too.

Yotam Ottolenghi

Herbs deserve to be used much more liberally.

Yotam Ottolenghi

Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian!

Yotam Ottolenghi

The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.

Yotam Ottolenghi

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

Yotam Ottolenghi

Author Bio

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