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Yotam Ottolenghi Quotes

Healthy is in the eye of the beholder Picture Quote #1

The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough Picture Quote #1

Tel Aviv is the most exciting place to eat in Israel Picture Quote #1

Herbs deserve to be used much more liberally Picture Quote #1

Souffles don’t deserve their reputation as potential disasters Picture Quote #1

I do support people eating more vegetables. It’s a good thing to do Picture Quote #1

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In vast parts of the world, people don’t eat meat Picture Quote #1

Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity Picture Quote #1

My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad Picture Quote #1

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 Picture Quote #1

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 Picture Quote #1

I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result Picture Quote #1

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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 Picture Quote #1

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 Picture Quote #1

Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen Picture Quote #1

On some subconscious level, I’ve been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was Picture Quote #1

I love my garlic press; in fact, it is probably my one true desert island gadget. But I’m happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for Picture Quote #1

Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups Picture Quote #1

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These days, meals are more open to personal preferences. People like to serve themselves Picture Quote #1

Speaking as someone who didn’t go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form Picture Quote #1

One of the troubles with food is that people take themselves too seriously. This is why I’m very happy for people to change my recipes, alter them, replace one ingredient for another Picture Quote #1

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 Picture Quote #1

Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat Picture Quote #1

I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices Picture Quote #1

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You can really taste the difference between a shop-bought and a good homemade mayo Picture Quote #1

Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads Picture Quote #1

People don’t know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich Picture Quote #1

The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don’t normally have; the acidity brings out new shades of flavour, too Picture Quote #1

Manouri is a Greek ewes’ milk cheese that’s light in colour and texture. It’s fresh and milky, and goes well with other subtle flavours Picture Quote #1

New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs Picture Quote #1

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Friendship Quotes

Motivational Quotes

Inspirational Quotes

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Text Quotes

Healthy is in the eye of the beholder (Yotam Ottolenghi Quotes) The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough. (Yotam Ottolenghi Quotes) Tel Aviv is the most exciting place to eat in Israel (Yotam Ottolenghi Quotes) Herbs deserve to be used much more liberally (Yotam Ottolenghi Quotes) Souffles don’t deserve their reputation as potential disasters (Yotam Ottolenghi Quotes) I do support people eating more vegetables. It’s a good thing to do. (Yotam Ottolenghi Quotes) In vast parts of the world, people don’t eat meat (Yotam Ottolenghi Quotes) Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. (Yotam Ottolenghi Quotes) My father always cooks more polenta than he needs for a meal. The excess he spreads on an oiled surface and chills. Next day, he cuts out chunks, fries them in olive oil and serves with salad. (Yotam Ottolenghi Quotes) 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 Quotes) 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 Quotes) I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result. (Yotam Ottolenghi Quotes) 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 Quotes) 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 Quotes) Most of my recipes start life in the domestic kitchen, and even those that start out in the restaurant kitchen have to go through the domestic kitchen. (Yotam Ottolenghi Quotes) On some subconscious level, I’ve been prejudiced against turnips, parsnips, swedes and other roots. Do they taste of much? Are they really special? How wrong I was. (Yotam Ottolenghi Quotes) I love my garlic press; in fact, it is probably my one true desert island gadget. But I’m happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. (Yotam Ottolenghi Quotes) Dried porcini add a substantial, deep flavour to otherwise more neutral vegetables. I use them in risottos, mashed roots and winter soups. (Yotam Ottolenghi Quotes) These days, meals are more open to personal preferences. People like to serve themselves. (Yotam Ottolenghi Quotes) Speaking as someone who didn’t go through the U.K. school system, with all the culinary baggage that entails, I am inordinately fond of custard in any shape or form. (Yotam Ottolenghi Quotes) One of the troubles with food is that people take themselves too seriously. This is why I’m very happy for people to change my recipes, alter them, replace one ingredient for another. (Yotam Ottolenghi Quotes) 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 Quotes) Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. (Yotam Ottolenghi Quotes) I get great pleasure from stuffed foods, from an apple strudel to a vegetable samosa, from a whole roasted bird with a sweet and savoury stuffing to a vine leaf filled with rice and spices. (Yotam Ottolenghi Quotes) You can really taste the difference between a shop-bought and a good homemade mayo (Yotam Ottolenghi Quotes) Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads (Yotam Ottolenghi Quotes) People don’t know how good cauliflower is, because they always have this image of cauliflower cheese - awful, sticky, creamy and rich. (Yotam Ottolenghi Quotes) The addition of vinaigrette to freshly roasted vegetables gives them a freshness and juiciness they don’t normally have; the acidity brings out new shades of flavour, too. (Yotam Ottolenghi Quotes) Manouri is a Greek ewes’ milk cheese that’s light in colour and texture. It’s fresh and milky, and goes well with other subtle flavours. (Yotam Ottolenghi Quotes) New-season lamb shoulder, cooked pink, is the perfect platform for a mixture of fresh and cooked herbs. (Yotam Ottolenghi Quotes)

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