Yotam Ottolenghi Quotes

The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
The combination of olive oil, garlic and lemon juice lifts the spirits in winter.
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.
The difference between brown and white rice is that the former is not milled. With the outer bran and germ intact, the rice is therefore chewier and nuttier.
The differences between a tart, a pie and a quiche are a blur.
The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries.
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.
The kitchen is tough. It's one of the last bastions in civilized culture that sets out to crush the spirit.
The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness.
The moment to tell my barber I was gay just never came up.
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.
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food.
The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue.
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.
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.
The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes.
The taste of any simple tomato-based salad is dependent on the quality of the tomatoes.
The teaching thing, the one where I have to impart my knowledge, is probably what comes the least naturally to me because I'm an absorber of things.
The unlikely combination of potatoes and pasta does appear in some Italian recipes.
The way to entice people into cooking is to cook delicious things.
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AuthorName
Yotam Ottolenghi
Profession
Chef
BirthDate
14 December, 1968
Country
Israel
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