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

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

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

As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest.

Yotam Ottolenghi

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

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

Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own.

Yotam Ottolenghi

My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs.

Yotam Ottolenghi

I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else.

Yotam Ottolenghi

Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes - that's because it has the ability to round up so many flavours and textures like no other component does.

Yotam Ottolenghi

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

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

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.

Yotam Ottolenghi

Healthy is in the eye of the beholder.

Yotam Ottolenghi

I don't do guilt. Whatever I do, I do it happily.

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can't think of any better use of chopsticks on a hot and sweaty evening.

Yotam Ottolenghi

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

Yotam Ottolenghi

Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened.

Yotam Ottolenghi

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

Yotam Ottolenghi

Blanching the cloves removes the harsh and bitter bite of raw garlic.

Yotam Ottolenghi

Author Bio

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