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Yotam Ottolenghi Quotes
Yotam Ottolenghi Quotes
Yotam Ottolenghi
Israeli
Chef
Born:
Dec 14
,
1968
Cooking
Food
Great
People
Sweet
You
Related authors:
Bobby Flay
Christina Tosi
Gordon Ramsay
Jamie Oliver
Julia Child
Marco Pierre White
Paul Hollywood
Thomas Keller
Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.
Yotam Ottolenghi
World
Mind
Exciting
Most
Cuisine
Accomplished
Turkish
The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism.
Yotam Ottolenghi
Food
Word
Guardian
Mouth
Journalism
Between
Blog
Blogging
Word-Of-Mouth
Bridges
Gap
Serious
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
Together
Party
Own
Breakfast
Melted
Some
Only
Come
Spoon
Children
Holder
Chocolate
Pops
Treats
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.
Yotam Ottolenghi
Morning
Every
Back
Way
Bake
Operating
Chef
Junior
Pastry
While
Muffins
Many
Loads
As with lemon juice, the more sorrel you use, the more it has to be balanced with something sweet, starchy or creamy - it's a yin-yang approach to cooking that I find rather calming.
Yotam Ottolenghi
You
Cooking
Sweet
Approach
Find
Something
Rather
More
Balanced
Calming
Juice
Lemon
Use
I have had to come to terms with the fact that I am hooked on Twitter. Not good.
Yotam Ottolenghi
Good
Twitter
Hooked
Fact
Had
Come
Terms
Am
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
Love
Home
Shared
Knew
Feel
Well
Arrived
Were
Pinpoint
Realised
Might
Asked
Moment
Reasons
Many
British
Going out for a meal, especially for young urbanites, is less about socialising over enjoyable food than about enjoying food as a way to socialise.
Yotam Ottolenghi
Food
Young
Meal
Way
Out
About
Over
Than
Going
Less
Enjoyable
Enjoying
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.
Yotam Ottolenghi
White
Outer
Brown
Between
Intact
Germ
Difference
Former
Rice
Therefore
A food processor, or even one of those small bowls that fit on a stick blender, is a real treasure. No, that's not an overstatement.
Yotam Ottolenghi
Food
Those
Small
Blender
Bowls
Stick
Real
Fit
Even
Treasure
Jerusalem artichokes have a great affinity with nuts. I love them with chopped walnuts or almonds, lemon juice, garlic, herbs and plenty of olive oil.
Yotam Ottolenghi
Love
Great
Nuts
Plenty
Juice
Affinity
Oil
Lemon
Them
Chopped
Garlic
Jerusalem
Olive
Olive Oil
Herbs
My secret with kale is to add lots of sweet or sharp flavours to offset some of that grassy intensity.
Yotam Ottolenghi
Sweet
Add
Secret
Some
Sharp
Lots
Offset
Intensity
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
Yotam Ottolenghi
Food
Day
Every Day
Every
Eat
Absolute
Could
Combination
Comfort
Comfort Food
Rice
Height
Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish.
Yotam Ottolenghi
You
White
Panic
About
Hot
Without
Calmly
Fish
Moderately
Oil
Flesh
Usual
Prepare
Sauce
Guarantees
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
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