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

Brussels sprouts are really quite versatile.

Yotam Ottolenghi

Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.

Yotam Ottolenghi

Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil.

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

I can't stand recipes that don't have background.

Yotam Ottolenghi

I enjoy meat, but I can do without it.

Yotam Ottolenghi

I have an intense dislike of doctrines, because you will always end up eating your words.

Yotam Ottolenghi

Mackerel is sustainable and healthy.

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

Greek yogurt with some olive oil stirred in can transform many dishes.

Yotam Ottolenghi

TV chefs are not responsible for people's consumption of fibre; this is not our job.

Yotam Ottolenghi

When it comes to the battle of the molluscs, cephalopods win tentacles down.

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

Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.

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

Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles.

Yotam Ottolenghi

There are tons of wonderful places to eat in London.

Yotam Ottolenghi

I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees.

Yotam Ottolenghi

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

Yotam Ottolenghi

Taleggio is the perfect cheese to melt over a warm dish.

Yotam Ottolenghi

Author Bio

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