Quotes by Chefs

Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. Yotam Ottolenghi
You Other Way Some Texture Any Any Other Way Happen Which Flesh Cook
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
Animal Recipes Complex Adore Make Dish Cut Create Use Meat Whole Loaded
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. Yotam Ottolenghi
Dark Big Sweet About Variety Red Smoky Go Heat Just Anything Lovely Turkish Mild
Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. Yotam Ottolenghi
Good Spring Sweet Onions Sharp Lightly Make Salad Substitute Whole Served Sauce
Braising eggs in a flavoursome, aromatic sauce is all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. Yotam Ottolenghi
Great Morning You Comforting Challenge Rage Ideal Culinary Up Normally Eggs Warming Sauce
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
Culture Face Own Every Earth Rightly Variation Almost Most Soup Chicken Dishes Gratifying
Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. Yotam Ottolenghi
Healthy Reputation Beans Bland Up Forget Soak Used Right Loads
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
Cooking Preserved Reaching Limit Am Still Been Years Left Lemon Centre Far Using Right
Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. Yotam Ottolenghi
Sugar Adds Complexity Diminishing Tossing Factor Indulgence Without Fried Grown-Up
I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top. Yotam Ottolenghi
Food Day Cheese Father Extra Top Slightly Crisp Would Emerge He Put Hot Oven Always Pasta Very Burned Preferred Next
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
Great Vegetables Other Trick Over Still Just Interact Which Them Cook Each Right
Marinating chicken in miso adds lots of character to the meat with little work. Yotam Ottolenghi
Work Character Adds Lots Chicken Little Meat
Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. Yotam Ottolenghi
Adds Come Sharpness Salads Hard Unique
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
Good Cause Nice Sugar Relatively Rises Also Refined Blood Quick Substitute Which Low Means Mild Levels
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
Own Side Make Bowls Normally Personal Different Placed Little Creations Served
Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian! Yotam Ottolenghi
Made Group Enjoy Digest Ways Television Easy Easy-Going Eat Divide Italian Up Heat Pizza Many
You can really taste the difference between a shop-bought and a good homemade mayo. Yotam Ottolenghi
Good You Between Taste Mayo Difference Really Homemade
The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. Yotam Ottolenghi
Tribal Focus Power East Some Rivalries Emotive Over Overstated Middle Being Middle East Cannot Serious
Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting. Yotam Ottolenghi
Vegetables Spice Favourite Potent Ideal Paste North African Your
The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food. Yotam Ottolenghi
Food Cooking Slow Impart Only Smells House Around Matched Spread Warmth Unique
Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. Yotam Ottolenghi
Great Bad Colour Still Salad Either Warm Ingredient
Orange blossom water would make a magical addition to your store cupboard. Yotam Ottolenghi
Water Addition Would Magical Make Cupboard Blossom Orange Store Your
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
You Cooking Light Mushrooms Those Find Supermarket Small Firmness Exotic Often So-Called Clusters Appealing
Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. Yotam Ottolenghi
Cooking Own Arab Lighter Combination Texture Than Common Turkish Rice
Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long. Yotam Ottolenghi
Cooking Remember Long Too Easier Only Most Fish Than The Only Thing Cook Preparing Thing
Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. Yotam Ottolenghi
Great Cooking Indian Dried Delicate Split Texture Used
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