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All Quotes by author - Yotam Ottolenghi

" 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. "

" 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. "

" 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. "

" A great fig should look like it's just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet. "

" 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. "

" A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings. "

" 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. "

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

" Apart from its famous healing properties, manuka has a strong, woody flavour. "

" A quick shallow fry is a great way to transform leftovers, and no more so than in the case of risotto. "

" As for pineapple, it's far more versatile than you might think, and certainly merits wider use than in Hawaiian pizzas and pina coladas and on cheesy cocktail sticks. "

" As is always the way with pancakes, the first hotcake to come out of the pan will probably be a bit misshapen. Just scoff it, and carry on with the rest. "

" 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. "

" A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl. "

" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "

" Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. "

" Beetroot is a great salad ingredient, especially when still warm; the colour ain't bad, either. "

" Believe it or not, I'm as much a fan of a supper shortcut as the next person. "

" Black glutinous rice works in both savoury and sweet dishes. It's a popular pudding rice in south-east Asia, where you'll often come across it cooked with water, coconut milk and a pandan leaf. "

" Blanching the cloves removes the harsh and bitter bite of raw garlic. "

" 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. "

" 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. "

" Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. "

" Brussels sprouts are really quite versatile. "

" Buckwheat, like Marmite and durian, is a seriously divisive foodstuff, so it needs a seriously capable defence team if it's ever going to make it on to most people's dinner tables. "

" Buttermilk's palate-cleansing tartness is one reason it's used a lot in southern India, where meals often end with a small bowl of the stuff served with plain rice and pickles. "

" Call me tacky, but I love the union of sweet and sour, even in some now-unloved Oriental dishes incorporating pineapple and ketchup. "

" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "

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

" Chefs don't use white pepper just to avoid spoiling the whiteness of pommes puree or bechamel. It has a more peppery aroma, with sharpness and sweetness, too. "

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