Yotam Ottolenghi Quotes & Sayings

The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. — Yotam Ottolenghi

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don't normally have; the acidity brings out new shades of flavour, too. — Yotam Ottolenghi

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

Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish. — Yotam Ottolenghi

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

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

If the British Isles had an official vegetable, it would have to be the potato. — Yotam Ottolenghi

The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. — Yotam Ottolenghi

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

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

Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others. — Yotam Ottolenghi

Vegetarians in general don't like me. — 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

I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. — Yotam Ottolenghi

As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. — 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

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

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

I do support people eating more vegetables. It's a good thing to do. — Yotam Ottolenghi

For me, the end of childhood came when the number of candles on my birthday cake no longer reflected my age, around 19 or 20. From then on, each candle came to represent an entire decade. — Yotam Ottolenghi

Believe it or not, I'm as much a fan of a supper shortcut as the next person. — Yotam Ottolenghi

The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. — Yotam Ottolenghi

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

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

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile. — Yotam Ottolenghi

There are tons of wonderful places to eat in London. — Yotam Ottolenghi

Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. — Yotam Ottolenghi

People don't know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. — Yotam Ottolenghi

Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit. — Yotam Ottolenghi

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

I have yet to meet a carnivore who doesn't love a sausage roll. — Yotam Ottolenghi

There is nothing like a good old recipe. If it has lasted, then it is good. — Yotam Ottolenghi

Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. — Yotam Ottolenghi

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. — Yotam Ottolenghi

Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. — Yotam Ottolenghi

Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. — Yotam Ottolenghi

Normally, when congee is served, the different condiments and garnishes are placed in little bowls on the side so diners can make their own personal creations. — Yotam Ottolenghi

I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices. — 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

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

When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse. — 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

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

I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects. — Yotam Ottolenghi

Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. — Yotam Ottolenghi

Speaking as someone who didn't go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. — Yotam Ottolenghi

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

Stereotypical vegetarian food looks gray and brown. — Yotam Ottolenghi

You can really taste the difference between a shop-bought and a good homemade mayo. — Yotam Ottolenghi

The moment to tell my barber I was gay just never came up. — Yotam Ottolenghi

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

Miso makes a soup loaded with flavour that saves you the hassle of making stock. — 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

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

I have had to come to terms with the fact that I am hooked on Twitter. Not good. — Yotam Ottolenghi

Chickpeas are one of my favourite things to serve with chorizo or lamb meatballs; they also work brilliantly as the quiet partner in a vibrant alphonso mango salad. — 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

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

Just-poached vegetables show off their natural attributes and taste fresh and light in a way you never get with roasting or frying. — Yotam Ottolenghi

One man's trash is another man's treasure, and the by-product from one food can be perfect for making another. — 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

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

Mothers and grandmothers: these are the people that I admire most, not so much chefs. — 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

For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation. — 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

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

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

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

Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. — Yotam Ottolenghi

Food was always important in my family, but I didn't think of it as a vocation until a later point in life. — 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

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

Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables. — Yotam Ottolenghi

One Indian-inspired favourite of mine is mashed potato mixed with lemon juice, breadcrumbs, coriander and chilli, shaped into patties, fried and served with chutney and yoghurt. — 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

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

Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. — Yotam Ottolenghi

The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day. — Yotam Ottolenghi

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

Long-, medium- and short-grain rices differ in the amount and type of starch they have. — Yotam Ottolenghi

Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. — Yotam Ottolenghi

Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. — 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

After all these years of cooking and writing recipes, I am still amazed every time I notice how even the minutest of variation in technique can make a spectacular difference. — Yotam Ottolenghi

Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. — Yotam Ottolenghi

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

I have been cooking with preserved lemon for years, using it left, right and centre, but I am still far from reaching my limit. — Yotam Ottolenghi

A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under. — Yotam Ottolenghi

In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. — Yotam Ottolenghi

Popping broad beans out of their skins can be therapeutic, but it isn't everybody's favourite waste of time. — Yotam Ottolenghi

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

Plums are a good substitute for gooseberries. — Yotam Ottolenghi

I enjoy meat, but I can do without it. — Yotam Ottolenghi

Agave nectar is a good substitute for refined sugars. It has a relatively low glycaemic index, which means it doesn't cause quick rises in blood sugar levels. It also has a nice, mild flavour. — 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

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