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" Steaming maintains some of the aubergine flesh's texture, which doesn't happen if you cook it in any other way. "
Yotam Ottolenghi
Happen
Some
Texture
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" 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. "
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" The main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "
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Green
" Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads. "
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" I've been accused of having very long ingredient lists, and I guess there's some truth in that. "
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" On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table. "
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" Brussels sprouts are really quite versatile. "
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Brussels
Quite
" Mackerel is sustainable and healthy. "
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Healthy
Sustainable
" Good asparagus needs minimal treatment and is best eaten with few other ingredients. "
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" The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. "
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Serious
Bridges
Food
" Like all rice, black rice is great at absorbing flavours, but it's just as happy to act as a satiny bed for a poached egg, say, if you want to keep things simple. "
Yotam Ottolenghi
You
Simple
Say
" TV chefs are not responsible for people's consumption of fibre; this is not our job. "
Yotam Ottolenghi
Consumption
Job
Responsible
" Celery leaves are an underused ingredient, most likely because supermarkets sell mostly leafless stalks. "
Yotam Ottolenghi
Ingredient
Because
Leaves
" There are many reasons I feel at home in the U.K., but if I were asked to pinpoint the moment I knew I'd arrived, it might well be when I realised the British shared my love of fritters. "
Yotam Ottolenghi
Well
Moment
Home
" Hardly any of my most memorable meals have been eaten in a restaurant, and definitely none in one of those fancy marble-floored, polished-silver establishments. "
Yotam Ottolenghi
Fancy
Been
Restaurant
" The moment to tell my barber I was gay just never came up. "
Yotam Ottolenghi
Tell
Gay
Barber
" When it comes to cooking pasta, the first essential is to make sure you have a big enough pot: it needs room to roll in the water while cooking. "
Yotam Ottolenghi
Enough
Water
Pasta
" 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
Kitchen
Ingredients
Many
" The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. "
Yotam Ottolenghi
Perfect
Natural
Food
" Cobnuts have a fresher flavour than any other nut I know of and go very well with autumnal fruit and light cheeses. "
Yotam Ottolenghi
Fresher
Light
Go
" Chinese sausage, which is widely available from Asian grocers and online, is sweet, rich, and enticingly smoky. I add it to steamed rice with strips of omelette and a few baby veg stir-fried with soy. "
Yotam Ottolenghi
Baby
Sweet
Sausage
" Amaranth, the world's most nutritious grain, is available from health food stores. "
Yotam Ottolenghi
Food
World
Stores
" 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. "
Yotam Ottolenghi
Fig
Apple
Anything
" I love dishes that feature the various shades of a single colour, making you stop to check what's in there. "
Yotam Ottolenghi
Stop
Shades
Colour
" 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
" 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
" 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
" 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
Like
Why
Rice
" 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
" Pot barley takes longer to cook than pearl, but an overnight soak in water will speed things along. It's a robust grain that, if overcooked, won't collapse but will become more tender. "
Yotam Ottolenghi
Things
Will
Water
" If the British Isles had an official vegetable, it would have to be the potato. "
Yotam Ottolenghi
Had
Would
Vegetable