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" Food was always important in my family, but I didn't think of it as a vocation until a later point in life. "
Yotam Ottolenghi
Important
Food
Family
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" 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
Taste
Wrong
Against
" 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
Food
Change
People
" Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. "
Yotam Ottolenghi
Little
Raw
Planning
" If the British Isles had an official vegetable, it would have to be the potato. "
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Had
Would
Vegetable
" Marinating chicken in miso adds lots of character to the meat with little work. "
Yotam Ottolenghi
Meat
Chicken
Work
" 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. "
Yotam Ottolenghi
You
Black
Leaf
" Every era has its own list of ingredients that are considered exotic and then, 15 years later, they're not. "
Yotam Ottolenghi
Ingredients
Own
List
" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "
Yotam Ottolenghi
Perfect
Natural
Food
" 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
Juice
Young
Nature
" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "
Yotam Ottolenghi
Having
Truth
Some
" 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
Herbs
Mix
Mexican
" Yoghurt cuts sweetness and richness, tempers spice, and makes a dish sing. "
Yotam Ottolenghi
Spice
Richness
Makes
" I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. "
Yotam Ottolenghi
Like
Food
Adapt
" Tiny quails may not seem as impressive as a mammoth turkey, but there is something refreshing about a spread of individual birds on the Christmas table. "
Yotam Ottolenghi
May
Christmas
Refreshing
" Mackerel is sustainable and healthy. "
Yotam Ottolenghi
Healthy
Sustainable
" 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
Left
Years
Cooking
" Blanching the cloves removes the harsh and bitter bite of raw garlic. "
Yotam Ottolenghi
Bite
Raw
Harsh
" Chana dal are skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavour. "
Yotam Ottolenghi
Delicate
Cooking
Great
" Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together. "
Yotam Ottolenghi
Years
Dim
Over
" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "
Yotam Ottolenghi
Fish
Vegetables
Meat
" Barley and mushroom is a soothing combination. It's mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness. "
Yotam Ottolenghi
Breaking
Soothing
Both
" I do support people eating more vegetables. It's a good thing to do. "
Yotam Ottolenghi
Eating
Support
People
" 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
New
Vegetables
Too
" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "
Yotam Ottolenghi
Long
Vegetables
Time
" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "
Yotam Ottolenghi
Amount
Type
Differ
" Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. "
Yotam Ottolenghi
Texture
Rice
Own
" Taleggio is the perfect cheese to melt over a warm dish. "
Yotam Ottolenghi
Perfect
Warm
Over
" 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
Over
" Infants have around 30,000 tastebuds, only about a third of which survive into adulthood, so a child's sensitivity towards extremes of sweet, sour and bitter flavours is heightened. "
Yotam Ottolenghi
Sweet
Only
Adulthood
" My maternal grandmother made fantastic ox tongue with velvety roasted potatoes. She cooked sweet red cabbage and lovely cauliflower with butter and bread crumbs. "
Yotam Ottolenghi
Red
Tongue
Sweet