Quotes by: Yotam Ottolenghi

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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
Tahini is fantastically versatile, its deep, nutty flavour a harmonious match with roasted vegetables, grilled oily fish or barbecued meat.
Yotam Ottolenghi
One man's trash is another man's treasure, and the by-product from one food can be perfect for making another.
Yotam Ottolenghi
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
I have had to come to terms with the fact that I am hooked on Twitter. Not good.
Yotam Ottolenghi
Good-quality nuts, toasted in a little butter and salt, make a magical addition to many salads.
Yotam Ottolenghi
Lebanese mezze, Cantonese dim sum and Basque pinchos have all evolved over years and are designed to make sense together.
Yotam Ottolenghi
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
I love dishes that feature the various shades of a single colour, making you stop to check what's in there.
Yotam Ottolenghi
If the first bite is with the eye and the second with the nose, some people will never take that third, actual bite if the food in question smells too fishy, fermented or cheesy.
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
A well-made salad must have a certain uniformity; it should make perfect sense for those ingredients to share a bowl.
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
The combination of lentils with rice or bulgur is the absolute height of Levantine comfort food. I could eat it every day.
Yotam Ottolenghi
Marinating chicken in miso adds lots of character to the meat with little work.
Yotam Ottolenghi
Apart from its famous healing properties, manuka has a strong, woody flavour.
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
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 flavours and textures like no other component does.
Yotam Ottolenghi
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