Yotam Ottolenghi Quotes

Author Image

Yotam Ottolenghi

Profession : Chef

Birth : December 14, 1968

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.

Yotam Ottolenghi

Amaranth, the world's most nutritious grain, is available from health food stores.

Yotam Ottolenghi

Polenta is to northern Italy what bread is to Tuscany, what pasta is to Emilia-Romagna and what rice is to the Veneto: easy to make, hungry to absorb other flavours, and hugely versatile.

Yotam Ottolenghi

Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple.

Yotam Ottolenghi

I'm a firm believer that the world should be your oyster when you're cooking. People should open themselves to other cuisines - there are a lot of hidden secrets all over the world.

Yotam Ottolenghi

Chermoula is a potent North African spice paste that is ideal for smearing on your favourite vegetables for roasting.

Yotam Ottolenghi

Like parents, cooks shouldn't have favourites, but some recipes inevitably shine more than others.

Yotam Ottolenghi

There is nothing like a good old recipe. If it has lasted, then it is good.

Yotam Ottolenghi

Breakfast is always the best time for something juicy, sweet and fresh - it just feels like the right way to open the day. There's no right way, though, when it comes to choosing the fruit.

Yotam Ottolenghi

If the British Isles had an official vegetable, it would have to be the potato.

Yotam Ottolenghi

Like brown rice, black rice is unmilled, and it is the dark outer husk that makes it so nutty and chewy. It's also why it takes longer to cook than many other rices.

Yotam Ottolenghi

Miso makes a soup loaded with flavour that saves you the hassle of making stock.

Yotam Ottolenghi

Good asparagus needs minimal treatment and is best eaten with few other ingredients.

Yotam Ottolenghi

Scamorza, an Italian curd cheese often labelled 'smoked mozzarella,' melts fantastically well.

Yotam Ottolenghi

I keep returning to the combination of artichoke, broad beans and lemon. The freshness of young beans and the lemon juice 'lifts' the artichoke and balances its hearty nature.

Yotam Ottolenghi

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

Greek yogurt with some olive oil stirred in can transform many dishes.

Yotam Ottolenghi

Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside.

Yotam Ottolenghi

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

Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity.

Yotam Ottolenghi