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" When it comes to the battle of the molluscs, cephalopods win tentacles down. "
Yotam Ottolenghi
Down
Battle
Win
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" Recipes can be incredibly vague where chillies are concerned. "
Yotam Ottolenghi
Recipes
Where
Concerned
" 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
People
Father
Wrong
" The tang of tamarind is a great way both to flavour and lighten up slow-cooked savoury dishes. "
Yotam Ottolenghi
Lighten
Both
Up
" 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. "
Yotam Ottolenghi
Shape
System
School
" I like to talk about food, ingredients, and how to adapt recipes. It's a dialogue. "
Yotam Ottolenghi
Like
Food
Adapt
" 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
Find
More
Rice
" I love my garlic press; in fact, it is probably my one true desert island gadget. But I'm happy to put it aside whenever the smell and sweet taste of slow-cooked garlic is called for. "
Yotam Ottolenghi
Desert
Happy
True
" 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 main distinction for fresh chillies is whether they are red or green, the difference being one of ripeness. "
Yotam Ottolenghi
Being
Fresh
Green
" For people who think of chicken as the meat choice of those-who-don't-really-like-meat, brining a bird will be a revelation. "
Yotam Ottolenghi
Bird
Think
People
" Miso makes a soup loaded with flavour that saves you the hassle of making stock. "
Yotam Ottolenghi
You
Loaded
Makes
" Tagliatelle comes from the word tagliare, meaning 'to cut.' Tagliolini are simply thinly cut tagliatelle. "
Yotam Ottolenghi
Thinly
Word
Cut
" Brunch, for me, is an extended breakfast that should be enjoyed whenever you have time properly to engage in cooking and eating. "
Yotam Ottolenghi
Me
Breakfast
You
" 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
" I have a terrible tendency to lick my fingers when I cook. So much so that I got a telling off from my pastry teacher years ago, who said it would hinder my prospects. "
Yotam Ottolenghi
Pastry
Said
Years
" 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
I Am
Time
Cooking
" 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. "
Yotam Ottolenghi
World
Cooking
People
" 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
" 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
Face
Own
Soup
" 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
" Sweet potatoes are ideal for lazy days: just bake, then mash and mix with yogurt, butter or olive oil. "
Yotam Ottolenghi
Days
Just
Lazy
" Barberries, or zereshk, are tiny dried red fruit with a tremendously sharp flavour. They come from Iran, where they're used to add freshness to rice and chicken dishes. "
Yotam Ottolenghi
Used
Rice
Red
" I do support people eating more vegetables. It's a good thing to do. "
Yotam Ottolenghi
Eating
Support
People
" 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
" The emotive power of hummus all over the Middle East cannot be overstated, being the focus of some serious tribal rivalries. "
Yotam Ottolenghi
Serious
Over
Power
" The taste of any simple tomato-based salad is dependent on the quality of the tomatoes. "
Yotam Ottolenghi
Quality
Dependent
Salad
" I now understand how varied the world of cultivated rice is; that rice can play the lead or be a sidekick; that brown rice is as valuable as white; and that short-grain rice is the bee's knees. "
Yotam Ottolenghi
Play
White
Understand
" For those, like me, who can't rely on being given a home smoker this Christmas, you can build your own approximation with just a roll of tin foil and a big wok or pan for which you have a lid. "
Yotam Ottolenghi
Me
Build
Christmas
" 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
Ingredients
Many
Stuff
" 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