Yotam Ottolenghi Quotes

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Yotam Ottolenghi

Profession : Chef

Birth : December 14, 1968

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

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

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

Yotam Ottolenghi

The differences between a tart, a pie and a quiche are a blur.

Yotam Ottolenghi

If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.

Yotam Ottolenghi

Herbs deserve to be used much more liberally.

Yotam Ottolenghi

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.

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

Fusion food as a concept is kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they'd work.

Yotam Ottolenghi

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

Yotam Ottolenghi

Conflict is very much a state of mind. If you're not in that state of mind, it doesn't bother you.

Yotam Ottolenghi

Kibbeh comes in all forms, but most feature bulgur and meat.

Yotam Ottolenghi

The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavour of the food.

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

Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour.

Yotam Ottolenghi

Turkish cuisine is, to my mind, one of the most exciting and accomplished in the world.

Yotam Ottolenghi

Orange blossom water would make a magical addition to your store cupboard.

Yotam Ottolenghi

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

Yotam Ottolenghi

Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor.

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