Yotam Ottolenghi Quotes:- Yotam Ottolenghi (born 14 December 1968) is an Israeli-English chef, restaurateur, and food writer. He is the co-owner of six delis and restaurants in London, as well as the author of several bestselling cookbooks.
Inspirational Yotam Ottolenghi Quotes
“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
“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 don’t know how good cauliflower is because they always have this image of cauliflower cheese – awful, sticky, creamy and rich.”-Yotam Ottolenghi
“I used to love fine dining, but I lost my appetite for it to a degree because sometimes it is too much about the effort and too little about the result.”-Yotam Ottolenghi
“Most men say they can cook pasta, but I think you should find a little bit of an unusual angle on your pasta and make that your signature dish.”-Yotam Ottolenghi
“One of the troubles with food is that people take themselves too seriously. This is why I’m very happy for people to change my recipes, alter them, replace one ingredient for another.”-Yotam Ottolenghi
“The Guardian’s ‘Word of Mouth’ blog bridges the gap between blogging and serious food journalism.”-Yotam Ottolenghi
“Fusion food as a concept is a kind of trying to quite consciously fuse things that are sometimes quite contradictory, sometimes quite far apart, to see if they’d work.”-Yotam Ottolenghi
Famous Yotam Ottolenghi Quotes
“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 realized the British shared my love of fritters.”-Yotam Ottolenghi
“As for pineapple, it’s far more versatile than you might think and certainly merits wider use than in Hawaiian pizzas and pina Coladas and on cheesy cocktail sticks.”-Yotam Ottolenghi
“Going out for a meal, especially for young urbanites, is less about socializing over enjoyable food than about enjoying food as a way to socialize.”-Yotam Ottolenghi
“Lebanese mezze, Cantonese dim sum, and Basque pinchos have all evolved over the years and are designed to make sense together.”-Yotam Ottolenghi
“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
“Long-, medium- and short-grain rice differ in the amount and type of starch they have.”-Yotam Ottolenghi
“I rarely cook traditional risotto, but I love other grains cooked similarly – barley, spelled or split wheat. I find they have more character than rice and absorb other flavors more wholeheartedly.”-Yotam Ottolenghi
“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 omelet and a few baby veg stir-fried with soy.”-Yotam Ottolenghi
“Urfa chilies are a Turkish variety that is mild on heat but big on the aroma. They’re sweet, smoky, a lovely dark red, and go with just about anything.”-Yotam Ottolenghi
Greatest Yotam Ottolenghi Quotes
“Salbitxada is a sharp and lightly sweet Catalan sauce that’s traditionally served with calcites – spring or salad onions, grilled whole, make a good substitute.”-Yotam Ottolenghi
“Braising eggs in a flavorsome, aromatic sauce are all the rage. It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge.”-Yotam Ottolenghi
“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
“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’ve been accused of having very long ingredient lists, and I guess there’s some truth in that.”-Yotam Ottolenghi
“Forget mung beans’ reputation as healthy yet bland – used right, they soak up loads of flavor.”-Yotam Ottolenghi
“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.”-Yotam Ottolenghi
“A great ratatouille is one in which the vegetables interact with each other but are still discernible from each other. The trick is to cook them just right: not over, not under.”-Yotam Ottolenghi
“Marinating chicken in miso adds lots of character to the meat with little work.”-Yotam Ottolenghi
Powerful Yotam Ottolenghi Quotes
“Sorrel adds a unique grassy sharpness to salads and dressings, but it can be hard to come by.”-Yotam Ottolenghi
“On some subconscious level, I’ve been prejudiced against turnips, parsnips, swedes, and other roots. Do they taste much? Are they really special? How wrong I was.”-Yotam Ottolenghi
“It’s hard to beat the rough texture of steel-cut oats, with their slight resistance against the teeth.”-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 flavor.”-Yotam Ottolenghi
“Breakfast is always the best time for something juicy, sweet and fresh – it just feels like the right way to open the day. There’s no right way, though, when it comes to choosing the fruit.”-Yotam Ottolenghi
“A great fig should look like it’s just about to burst its skin. When squeezed lightly it should give a little and not spring back. It must be almost unctuously sweet, soft and wet.”-Yotam Ottolenghi
“The 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
“The smells of slow cooking spread around the house and impart a unique warmth matched only by the flavor of the food.”-Yotam Ottolenghi
“A lemon, boiled whole and blitzed, makes a useful base for all sorts of dressings.”-Yotam Ottolenghi
Motivational Quotes by Yotam Ottolenghi
“I always pan-fry sprouts – it retains texture and enhances the flavor.”-Yotam Ottolenghi
“There’s nothing more marvelously wintery than orange root veg mash; some butter is all it needs.”-Yotam Ottolenghi
“Cobnuts have a fresher flavor than any other nut I know of and go very well with autumnal fruit and light cheeses.”-Yotam Ottolenghi
“Dinner parties are still highly popular, and I believe they always will be.”-Yotam Ottolenghi
“On many occasions, an informal buffet and casual seating offer a little more intimacy than a loud gathering around a big table.”-Yotam Ottolenghi
“Take your average couscous salad, and it’s almost always a sloppy mush, no matter how much attention has gone into getting flavors in there.”-Yotam Ottolenghi
“Beetroot is a great salad ingredient, especially when still warm; the color ain’t bad, either.”-Yotam Ottolenghi
“Panko is the elite of the breadcrumb world because they stay so crunchy and light.”-Yotam Ottolenghi
“Shimeji is 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
“Rice and vermicelli is a common combination in Arab and Turkish cooking – it has a lighter texture than rice on its own.”-Yotam Ottolenghi
Top Yotam Ottolenghi Quotes
“Leeks, like other oniony things, reach a certain peak when fried. It’s the subtle sweetness that suddenly becomes evident and works so well with their creamy texture.”-Yotam Ottolenghi
“Barley and mushroom is a soothing combination. It’s mainly a textural thing, with the barley both gently breaking and enhancing the mushroomy gloopiness.”-Yotam Ottolenghi
“The tang of tamarind is a great way both to flavor and lighten up slow-cooked savory dishes.”-Yotam Ottolenghi
“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.”-Yotam Ottolenghi
“Preparing and cooking squid is easier than most fish. The only thing to remember is not to cook it for too long.”-Yotam Ottolenghi
“Chana dal is skinless dried split chickpeas used in Indian cooking. They have a great texture and delicate flavor.”-Yotam Ottolenghi
“There is a unique freshness when eating buckwheat noodles cold with plenty of herbs and citrus acidity. I can’t think of any better use of chopsticks on a hot and sweaty evening.”-Yotam Ottolenghi
“Yogurt sauce, as you may have noticed by now, is a regular presence in my recipes – that’s because it has the ability to round up so many flavors and textures like no other component do.”-Yotam Ottolenghi
