Yotam Ottolenghi Quotes

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.
There are tons of wonderful places to eat in London.
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.
There is nothing like a good old recipe. If it has lasted, then it is good.
There used to be a time - it isn't so much the case now - that vegetarianism was some kind of religion, and either you belong or you don't belong.
There's nothing more marvelously wintery than orange root veg mash; some butter is all it needs.
These days, meals are more open to personal preferences. People like to serve themselves.
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.
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.
Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me.
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
TV chefs are not responsible for people's consumption of fibre; this is not our job.
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.
Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards.
Vegetarians in general don't like me.
Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online.
Way back when I was a junior pastry chef, I'd bake loads of muffins every morning, as many as 120 or so, while operating on autopilot.
What makes maftoul worth celebrating is that it's so easy and forgiving to cook.
When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong.
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AuthorName
Yotam Ottolenghi
Profession
Chef
BirthDate
14 December, 1968
Country
Israel
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