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" Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by. "

Yotam Ottolenghi

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" Plums are a good substitute for gooseberries. "

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

" Poaching white fish in moderately hot oil guarantees soft-textured flesh and allows you to prepare a sauce calmly, without the usual panic about overcooking the fish. "

Yotam Ottolenghi

" In certain European cuisines, vegetables are cooked a long time. I take the term 'al dente' and use it for vegetables. "

Yotam Ottolenghi

" The most important thing for me is to walk the little alleys of the city, to find the little alcove where someone is cooking something, and just watch them do it. That's my idea of fun. "

Yotam Ottolenghi

" 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. "

Yotam Ottolenghi

" Raw fish suppers admittedly require a little planning, not least in the acquisition of the main ingredient. "

Yotam Ottolenghi

" Recipes can be incredibly vague where chillies are concerned. "

Yotam Ottolenghi

" Pizza was made for television in so many ways: it is easy to heat up, easy to divide and easy to eat in a group. It is easy to enjoy, easy to digest and easy-going. It is so Italian! "

Yotam Ottolenghi

" Verjuice may not be the easiest thing in the world to find, but you should be able to track some down in good delis and online. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" I like to add something unusual to a dish. "

Yotam Ottolenghi

" TV chefs are not responsible for people's consumption of fibre; this is not our job. "

Yotam Ottolenghi

" Take your average couscous salad, and it's almost always a sloppy mush, no matter how much attention has gone into getting flavours in there. "

Yotam Ottolenghi

" 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

" 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. "

Yotam Ottolenghi

" Tel Aviv is the most exciting place to eat in Israel. "

Yotam Ottolenghi

" Nearly all edible seaweeds - or 'sea vegetables,' as they ought technically to be called - belong to one of three broad groups: green, red and brown algae. "

Yotam Ottolenghi

" Polenta is one of those ingredients that in many homes spends its days at the back of the kitchen cupboard, on the 'no one knows quite what to do with it' shelf. "

Yotam Ottolenghi

" Seasonality in winter doesn't have to mean sleep-inducing, stew-like, starchy casseroles. "

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

" Forget mung beans' reputation as healthy yet bland - used right, they soak up loads of flavour. "

Yotam Ottolenghi

" When I cook a meal, I like to serve things one by one and keep them separate. I get that from my father - he's such a purist. Some people even put their desserts on the main plate. It's just wrong. "

Yotam Ottolenghi

" The only way reliably to gauge the heat of any particular chilli is to cut it in half, so exposing the core and membranes, and to dab the cut surface on your tongue. "

Yotam Ottolenghi

" Most pumpkin dishes involve scooping out the seeds, cutting off the skin, and chopping up the flesh before cooking. "

Yotam Ottolenghi

" Too many books are full of recipes that aren't doable at home. They are purely aspirational. They are quite frightening, even for me. "

Yotam Ottolenghi

" Most fish require a short cooking time, but cephalopods are the exception to this fishy rule. As with some cuts of larger land beasts, the longer they're cooked, the more tender they get. "

Yotam Ottolenghi

" The combination of olive oil, garlic and lemon juice lifts the spirits in winter. "

Yotam Ottolenghi

" I love the way soft white cheese such as ricotta or the creamier mascarpone reflect the milieu in which an animal has been raised. "

Yotam Ottolenghi