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" I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. "

Yotam Ottolenghi

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" 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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" I am sure that in the story of Adam and Eve, the forbidden fruit was a fig and not an apple, pear or anything else. "

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" 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. "

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" Middle Eastern cuisine has the same depth of ingredients and processes as other cuisines. They just haven't had as much exposure. "

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" These days, meals are more open to personal preferences. People like to serve themselves. "

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" I do support people eating more vegetables. It's a good thing to do. "

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" Panko are the elite of the breadcrumb world because they stay so crunchy and light. "

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

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" When it comes to the battle of the molluscs, cephalopods win tentacles down. "

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" 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. "

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

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" The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. "

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" My dad makes food with very few delicate flavours. "

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" Salbitxada is a sharp and lightly sweet Catalan sauce that's traditionally served with calcots - spring or salad onions, grilled whole, make a good substitute. "

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" Rice and vermicelli is a common combination in Arab and Turkish cooking - it has a lighter texture than rice on its own. "

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" There are tons of wonderful places to eat in London. "

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" Stuffed vine leaves tend to burn and/or stick when you cook them. To avoid this, use a heavy based pan lined with a few layers of second-rate leaves. "

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" Vegetarian and frugal it may be, but the chickpea is one of the most versatile ingredients you could keep in your cupboards. "

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" Chipotles, which are dried jalapeno peppers, give out a terrific smoky flavour - they're warm, earthy and usually not too spicy. "

Yotam Ottolenghi

" The moment to tell my barber I was gay just never came up. "

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" I have an intense dislike of doctrines, because you will always end up eating your words. "

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

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

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" Long-, medium- and short-grain rices differ in the amount and type of starch they have. "

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

Yotam Ottolenghi

" Stereotypical vegetarian food looks gray and brown. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Though not a true cereal but a fruit, buckwheat seeds resemble cereal grains and are often used in a similar way to rice, barley, bulgar or quinoa, usually as a side dish. "

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" Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat. "

Yotam Ottolenghi