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" Vegetarians in general don't like me. "

Yotam Ottolenghi

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" When I was a kid, there was always food to be had on the street in Jerusalem, but anything above a falafel stand was mediocre or worse. "

Yotam Ottolenghi

" It's hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth. "

Yotam Ottolenghi

" Leeks are normally given the job of flavouring other things, such as stocks and soups, but I find their creaminess and sweet, oniony flavour very satisfying. "

Yotam Ottolenghi

" I don't do guilt. Whatever I do, I do it happily. "

Yotam Ottolenghi

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

Yotam Ottolenghi

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

Yotam Ottolenghi

" Fish cakes are perceived as being quite British, and they're always a bit brown and a little dull. "

Yotam Ottolenghi

" I have had to come to terms with the fact that I am hooked on Twitter. Not good. "

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

" Pasta with melted cheese is the one thing I could eat over and over again. "

Yotam Ottolenghi

" I rarely cook traditional risotto, but I love other grains cooked similarly - barley, spelt or split wheat. I find they have more character than rice and absorb other flavours more wholeheartedly. "

Yotam Ottolenghi

" Pomegranate molasses is ubiquitous in Arabic cooking: it's sweet, sour and adds depth. "

Yotam Ottolenghi

" Shimeji are those odd-looking clusters of small mushrooms you often find in so-called 'exotic' selections at the supermarket. They have an appealing firmness that is retained during light cooking. "

Yotam Ottolenghi

" The Guardian's 'Word of Mouth' blog bridges the gap between blogging and serious food journalism. "

Yotam Ottolenghi

" I tend to mean what I say: in life, generally; in recipes, certainly. "

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

" The difference between a bland tomato and great one is immense, much like the difference between a standard, sliced white bread and a crusty, aromatic sourdough. "

Yotam Ottolenghi

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

Yotam Ottolenghi

" 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

" I always preferred my father's pasta the next day, when he'd put it in a hot oven with heaps of extra cheese. It would emerge slightly burned and very crisp on top. "

Yotam Ottolenghi

" For my money, celery hasn't got a mean bit of fibre in its body, and we all need to start being much nicer to it. "

Yotam Ottolenghi

" 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

" 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

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

Yotam Ottolenghi

" Food that's served at the table in a paper parcel always creates a remarkable culinary moment when opened, because the package is full of aromatic steam from the lightly cooked ingredients inside. "

Yotam Ottolenghi

" 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

" Many ingredients are called 'earthy,' but none comes as close to fitting the bill as buckwheat. I'm mildly obsessed with the stuff. "

Yotam Ottolenghi

" Tossing doughnuts, fritters or fried dumplings in fennel sugar adds grown-up complexity without diminishing the indulgence factor. "

Yotam Ottolenghi

" Having grown up in the Middle East, eating beans for breakfast always seemed like a bizarre British eccentricity. "

Yotam Ottolenghi

" Marinating chicken in miso adds lots of character to the meat with little work. "

Yotam Ottolenghi